The Comparison of Enzymatic Characteristics of Ficin and Papain
The Comparison of Enzymatic Characteristics of Ficin and Papain
复制标题
无花果蛋白酶和木瓜蛋白酶的酶学特性比较
DOI：
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发表时间：
2008
期刊：
影响因子：
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通讯作者：
W. Xiao
中科院分区：
文献类型：
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作者：
W. Xiao
无花果蛋白酶和木瓜蛋白酶都是半胱氨酸蛋白酶。通过引物结构的比较，发现木瓜蛋白酶和无花果蛋白酶的活性位点部分有相似之处。本研究对无花果蛋白酶的性质进行了分析，以进一步了解该酶，并扩大其与木瓜蛋白酶的比较。与木瓜蛋白酶不同，无花果蛋白酶表现出耐低温、更宽的pH值范围和更好的底物结合能力。结果表明无花果蛋白酶是适合应用的。
Ficin and papain are both cysteine proteinase.Comparison of the primer structures suggests the similarities between the active site portions of papain and ficin.In the present study the properties of ficin were analyzed to further know about the enzyme and to extend the comparison of it with papain.Being different from papain,ficin displays a resistance to lower temperatures,a wider range of pH values,and better binding of substrate.The result suggests that ficin is suitable for application.