帮忙翻译一下 是食品专业文章 蛋白酶法Protease activi
帮忙翻译一下 是食品专业文章 蛋白酶法
Protease activity was assayed by the casein Folin-
Ciocalteau method [11] with slight modification. One per-
cent casein solution in 0.0125 M sodium borate-NaOH
buffer (pH 10.5) was used as subspate. Crude enzyme (0.5
mL) was mixed with 2.5 mL of subspate and incubated for
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 cenpifuged 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-Ciocalteu reagent. The optical density of the colour
developed at 37°C for 20 min was measured at 660 nm
(UVIKON 933, Konpon Inspuments). One unit of protease
activity was defined as the amount of enzyme required for
liberating 1 µmol of tyrosine per min from casein.
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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660 nm(UVIKON 933, Kontron Instruments)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.