文档介绍：中国科学技术大学硕士学位论文超声对胃蛋白酶,胰蛋白酶,过氧化氢酶作用的研究姓名:王康申请学位级别:硕士专业:生物化学与分子生物学指导教师:王玉珍 20060501 摘要研究冒蛋白酶(Pepsin),胰蛋白酶(Trypsin),过氧化氢酶(Catalase)经过超声处理(Sonication)前后的酶活变化,以及自由基清除齐U(Free RadicalScavenger)和非离子表面活性剂()对其酶活变化的影响。通过研究这三种酶溶液在超声波辐射下的活力变化来研究超声波破坏蛋白质的规律和机理,为摸索在超声处理蛋白质时选择合适的条件提供参考,也为进一步研究超声破碎细胞和乳化蛋白质时对蛋白质的作用机理提供参考。将胃蛋白酶,胰蛋白酶,过氧化氢酶溶液经过超声处理,通过检测酶活变化发现超声对蛋白质的破坏程度随着功率的升高或处理时间的延长而增加,三种酶在超声作用下酶活变化形式和程度各不同;浓度是影响超声对酶作用效果的一个重要因素,可通过调整酶溶液浓度来减少酶所受到的破坏程度。自由基清除剂甘露醇(Mannit01)平1]()可以对酶活在超声作用下起到一定的保护作用,说明自由基和超声空穴是超声破坏酶结构的重要机理,研究结果同时表明对于不同的酶,超声的破坏作用可能有不同的发挥主导作用的机理。论文综述部分还总结了近年来超声在生物,医学和化学领域的应用和研究,对其理论基础,研究热点和研究方法进行了探讨。关键词超声酶活胃蛋白酶胰蛋白酶过氧化氢酶~\辑 Abstract Abstract:Three kinds ofenzymes were selected toresearch theeffects and mechanisms ofultrasound on proteins through investigating theactivity change ofpepsin,trypsin and catalaseunder ultrasound sonication,as well astheinfluence offleeradicalscavenger and non-ionic surfactant on their activity results could provide important reference forexploring appropriate conditions ofultrasound sonication on proteins and forresearching therulesand mechanisms ofdestruction on proteins by ultrasound in a results indicate thatthe threekinds ofenzymes display differentmodes and degrees ofactivity change under sonieation,and thedegree ofdestruction riseswith the increase of the output power ortheextension ,the effectsof ultrasound on the enzymes vary with theirconcentration,or itcould besaid thatthe destruction of ultrasound to enzyme could be reduced by adjusting their freeradicalscavenger,and Tween_80,a kindofnon—ionic surfactant,could protect theactivity oftheenzymes during implies that fleeradicals,which are produced through thethermal dissociation ofwater induced by ultrasound cavitation,and the cavitation bubbles,which could disturb thehydrophobic environment around theenzyme molecules,play important rolesamong themechamismas o