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2012•Zhongguo tiaoweipinRequires access

Discussion on the factors effect the stability of ginger protease

Xiaohu Wang

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Abstract

As an important plant protease,ginger protease is widely used in food industry.The effect of metal ions,mercaptoethanol,antioxidant,reagents used in food processing,chelating agent on the stability of ginger protease were studied in this paper.The results indicated that KCl,MnCl2,FeCl2,mercaptoethanol,EDTA-Na2,isoascorbate,sucrose and NaCl had activation effect on ginger protease.Especially low concentration of FeCl2 had strong activation function.ZnSO4 and CuSO4 inhibited the enzyme activity.

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What this paper is about

As an important plant protease,ginger protease is widely used in food industry.The effect of metal ions,mercaptoethanol,antioxidant,reagents used in food processing,chelating agent on the stability of ginger protease were studied in this paper.The results indicated that KCl,MnCl2,FeCl2,mercaptoethanol,EDTA-Na2,isoascorbate,sucrose and NaCl had activation effect on ginger protease.Especially low concentration of FeCl2 had strong activation function.ZnSO4 and CuSO4 inhibited the enzyme activity.

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Available abstract

As an important plant protease,ginger protease is widely used in food industry.The effect of metal ions,mercaptoethanol,antioxidant,reagents used in food processing,chelating agent on the stability of ginger protease were studied in this paper.The results indicated that KCl,MnCl2,FeCl2,mercaptoethanol,EDTA-Na2,isoascorbate,sucrose and NaCl had activation effect on ginger protease.Especially low concentration of FeCl2 had strong activation function.ZnSO4 and CuSO4 inhibited the enzyme activity.

Key concepts: Protease, Chemistry, Food science, Reagent, Enzyme, Chelation, Sucrose, Food additive

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