帮忙翻译一下 是食品专业文章 蛋白酶法
帮忙翻译一下 是食品专业文章 蛋白酶法
ProteaseactivitywasassayedbythecaseinFolin-
Ciocalteau method[11] withslight modification. Oneper-
centcaseinsolutionin0.0125Msodiumborate-NaOH
buffer(pH 10.5) was usedassubstrate. Crudeenzyme(0.5
mL) was mixed with 2.5 mL of substrate andincubatedfor
10 min at 37°C. The reaction was stopped by addition of 2.5
mL of TCA solution and settled for 20 min. Then the sample
was centrifuged for 10 min at 3,000 rpm. The supernatant (2
mL) mixed with 5 mL of 0.55 M Na2CO3 and 1 mL of 1 N
Folin-Ciocalteureagent.Theopticaldensityofthecolour
developedat37°Cfor20minwasmeasuredat660nm
(UVIKON 933, KontronInstruments). One unit of protease
activity wasdefinedastheamountofenzymerequiredfor
liberating 1 µmol of tyrosine per min from casein.
蛋白活力通过干酪素对折化验〔11]-进行微小的修正.在浓度为 0.0125 M 的钠硼酸盐-氢氧化钠溶液(酸碱度 10.5) 中溶入1%干酪素作为基体.在 37°C天然的酵素(0.5毫升)同 2.5 毫升基体混合并保持10 分钟. 反应被加入2.5毫升TCA溶液并放置20 分钟.然后样品被3,000 转/分的离心分离机进行10 分钟分离.表层物(2毫升)同 5 毫升 0.55 M Na2CO3 及 1ml 的1单位的干酪素嫩芽试剂混合.颜色的光学密度则用660nm(UVIKON 933, KontronInstruments)光谱 在37 °C 进行20 分钟测量.一单位蛋白活力被定义为每分钟从干酪素释放出1μmol酪胺酸的数量.