パイナップルに含まれるプロテアーゼを利用した実験教材の開発

概要

論文の詳細を見る
In this study, it was found that appropriate experiments to investigate in enzyme property could be carried out by making use of phenomenon that pineapple proteinases digested jelly (gel of gelatin). We developed the method that represented enzyme activity as numerical value. The procedure was as follows, 1) jelly was made in test tube, 2) enzyme solution was laid on jelly, 3) reaction was performed for appropriate times, 4) heights of digested jelly were measured. For another proteinases, such as bromeline, trypsin and kiwi fruit proteinase, it was also possible to use this method. By using this method, we could write the graphs of relationship between enzyme activity and enzyme concentration, and between enzyme activity and pH. In addition, we could make use of the method to show the property of dialytic membrane. It was also possible to use pineapple solutions, instead of trypsin solution, for an improved method for the observation of salivary gland chromosomes of midge.
宇都宮大学の論文
2003-03-11