• 作者： 鄭寶樹; 蕭介夫
• 作者服務機構： 臺灣省立高雄師範學院化學系
• 中文摘要： 我們已成功地將鳳梨?（Stem Bromelain）共價結合於PVC衍生物上，並找出其製備時之
  最佳反應條件；實驗結果顯示，此種固定化鳳梨?的最大酵素結合量可達58毫克酵素／克PVC
  ，其比活性可達溶性酵素之49.5%；其他性質如最適反應溫度、最適反應pH值、溫度安定度
  、pH安定度及Km值都較溶性鳳梨?者為高；將此含水量15%的固定化鳳梨?貯存於4℃下
  ，三個月後活性喪失小於5%；當水解酪蛋白質溶液時，加入0.05 M L－脬氨基酸（L-Cysteine）
  可使其活性提高65%，而加入2－硫醇基乙醇（2-Mercoptoenthanol）可提高87%；在40℃，
  pH 7.0下以分批方式水解酪蛋白質的半衰期為48小時；但在30℃，pH 7.0下操作，半衰期可
  達15天之久。a
• 英文摘要： The purified proteolytic enzyme frompineapple stem juice, stem bromelain, has beencovalently coupled to an insoluble support, PVCpowder. In the preparation of immobilizedbromelain, the procedure involved 1) controlledderivatization of the PVC powder with ethy-lenediamine or hexamethylenediamine or 4, 4'-diaminodiphenylmethane in ethanol solutionsto form alkylamino or arylamino derivatives.2) activation of the amino derivatives byvarious routes, 3) enzyme attachment on theactive support in the various coupling timesand pH values. The size of the carrier, the amount ofactivating reagent, the procedure for theactivation of PVC and the time for couplingreaction were found to affect the amount ofenzyme immobilized and its relative activity.The maximal amount of bromelain immobilizedwas 58 mg per g of PVC and the maximalrelative activity was 49.5%. The optimal temperature, optimal pH,thermal stability and Km values of the immo-bilized enzyme for the hydrolysis of caseinwere higher than those of soluble bromelain;the immobilized bromelain showed no significantloss in enzyme activity after three month storageat 4℃. In the presence of 0.05 M L-cysteine or2-mercaptoethanol, the caseinolytic activity wasincreased by 65% or 87% respectively. Whencasein was used as substrate, the batch typeoperational half-life at 40℃ and pH 7.0 was 48hours; whereas the half-life at 30℃ and pH 7.0was extended to 15 days.
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