• 作者： 侯宗榮
• 作者服務機構： 國立臺灣大學農業化學系
• 中文摘要： 為了生產高活性的木瓜酵素，使木瓜乳能獲得高度的利用，大規模的採集木瓜乳，分別用日曬法、熱風乾燥法、真空乾燥法、高溫鼓型薄膜乾燥法、噴霧乾燥法及冷凍乾燥法乾燥，並做貯藏試驗比較酵素活性的穩定性。另外並配合化學藥劑的作用，探討對酵素穩定性的影響。 木瓜乳經噴霧乾燥或冷凍乾燥者，其初酵素活性都很高，但是穩定性並不很好；反之用熱風乾燥或高溫薄膜乾燥者，其初酵素活性雖差，但是穩定性較好。 木瓜乳可以用凍藏的方法，保存其酵素活性。 太瓜汁並不會影響木瓜乳的酵素活性，故採集木瓜乳時，刀痕的深淺，祇影響採乳量，而不影響酵素活性。 亞硫酸鹽對木瓜乳在乾燥期間，有防腐、防褐變及抗氧化的效果。 當木瓜乳中加有0.5％亞硫酸鹽時，乾燥時的厚度對酵素的活性無多大影響。 木瓜乳中如予先加入0.2％麝香草酚及0.5％亞硫酸氫鈉，混合均勻，放置二十四小時，然後用熱風乾燥或真空乾燥法乾燥時，不但其初酵素活性很高，經過十五個月的貯藏，其酵素活性一直未見降低，總活性自始至終亦極為穩定。加有這些藥劑的木瓜乳，放置二十四小時後，即使是用日曬法乾燥，其酵素的穩定性比未經化學藥劑處理而用真空乾燥法或熱風乾燥法乾燥者還要好。
• 英文摘要： The effect of the chemical treatmentof papaya latex, and of different dryingmethods (sun drying, hot wind drying,vacuum drying, film drying, spray dryingand freeze drying), on the initial activityand stability of papain had been investig-ated in order to achieve effective utilizationof papaya latex by producing a superioractive papain. The papaya latex which was driedeither by spray drying or freeze drying,showed a superior initial activity but gra-dually deteriate to ordinary activity after15 monthes of storage period. The latexwhich was dried by hot wind dryingat 70℃, though showed a lower initlalactivity had a greater activity after storeda same period of time. The higher dryingtemperature seemed to enhance thestability. The fresh latex could be stored in thefrozen state without any noticeable changein either appearance or activity. There was no inactivation of theenzyme when fresh latex was mixed withpapaya juice. It suggested that the enzymeactivity could not be affected when thelatex was gathered by making deep incis-ions in the green fruit. Sodium bisulfite has both a preservativeeffect on the wet latex and a markedstabilize effect on the activity of papain.Thus, the thickness of the latex wouldnot be a problem when drying, if the latexcontained enough quantities of sodiumbisulfite. Very stable and potent papain wereobtained by the addition of 0.2 per centof thymol and 0.5 per cent of sodiumbisulfite to the same [fresh latex. Thestability was most marked when there wasan intervals between the chemical treat-ment. of the latex and its drying. Twosuch samples showed no loss of native acti-vity by gelatin digestion after 15 monthesof storage at room temperature. It wasapparent that both thymol and sodium bi-sulfite react with papaya latex and thatthis reaction is relative slow. By suchtreatment, even the total activity by beefdigestion were also improved, showing verylittle if any of their usual erratic behavior.
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