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摘要：首先介绍分析化学的基本概念，然后分别介绍高岭土和酶的性质，继而引出由它们混合之后配成的酶制剂。酶制剂主要用于皮革工业的前处理阶段，需要用45℃烘过48小时的酶。由于酶在37℃以上开始失活，因此需要测定酶在45℃烘过后与在常温下的活性损失的量。酶活力，又称酶活性或酶活性度，它是利用酶制品的蛋白活性对酪蛋白进行分解，在该过程中羧基被释放出来，提高了溶液的酸度。未消化的酪蛋白可用盐酸和硫酸钠进行沉淀然后过滤掉，羧酸基团和滤液中的过量盐酸可用0.1M氢氧化钠滴定。滴定过程中碱的消耗量可用来确定酶的活性度（即酶活力）。酶活力的单位是LV/g，相当于消耗了0.00575mL的1mol/L NaOH。本实验使用中国高岭土公司生产的高岭土和枯草杆菌蛋白酶（以下简称酶）作为材料，难点在于高岭土具有较强的粘性，用常规方法无法将其与酶混合均匀，因此需要进行方法的改进。研究方法主要为在酶的质量不变的情况下适当改变高岭土的称样量，以及加入分散剂聚丙烯酸钠。所得结论是将100克高岭土、1克酶、0.45克聚丙烯酸钠震荡混合不少于6个小时，所测得的酶活性损失和实验误差均最小。32461
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毕业论文关键字： 高岭土，酶，活性损失
Analyze the loss of enzyme activity in kaolin
Abstract: At first, conceptual framework of chemistry was introduced and analyzed in the paper. Secondly, the properties of kaolin and enzyme were elaborated on respectively, followed by introducing the enzymic preparation produced by blending the two. Mainly used for pre-treatment in leather industry, enzymic preparation has to use enzymes baked for 48 hours under 45 ℃ environment. As enzyme begins to become inactive at the environment of above 37 ℃, it is necessary to measure enzyme’s activity after being baked under 45 ℃ environment to see how much activity is lost compared with that under the normal temperature. Enzyme activity, also known as enzymatic activity, it decomposes casein by using the protein activity of enzyme product. During this decomposing process, carboxyl is released and the solution acidity is improved. Those caseins left undecomposed can be precipitated with hydrochloric acid and sodium sulfate and then filtered. The excessive hydrochloric acid contained in the carboxylic groups can be titrated with sodium hydroxide0.1M. The enzyme activity can be determined by the consumption level of alkali during the titration process. The enzyme activity unit is LV / g, equivalent to the consumption of 0.00575mL of 0.1mol/L NaOH. Kaolin produced by Chinese kaolin manufacturers and subtilisin (hereinafter referred to as enzyme) were used as materials in the experiment. Challenges of the experiment lied in the relatively strong viscosity of kaolin, and it was hard for conventional methods to mix it thoroughly with the enzyme. Consequently, improvement in existing methods is necessary. The research methods were mainly involved in appropriate adjustment in the test portion weight of kaolin while maintaining the mass constant of enzyme and the addition of dispersant sodium polyacrylate. Conclusions: The mixing of the mixture comprising kaolin 100 g, enzyme 1 g and sodium polyacrylate 0.45 g for less than 6 hours will gain the least loss of enzyme activity and the minimal experimental error.
Key Words: kaolin, enzyme, loss of enzyme activity
目 录
1 绪论. 1
1.1研究背景.. 1
1.2 误差及其避免方法 1
1.3 滴定分析概述.. 2
1.4 高岭土的性质.. 3
1.5 酶. 4
1.5.1 酶的催化性质. 4
1.5.2 酶的命名 4
1.5.3 酶的分类 4
1.5.4 酶活力的概念及单位. 5
1.5.5 酶活力的测定. 5
1.5.6 枯草杆菌蛋白酶简介. 5
1.6 课题的研究意义. 6
1.7 课题的主要内容. 6
1.8 方案论证. 7