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西南林业大学 课程毕业（设计）论文 （ 2016届） 题目： 菠萝蛋白酶的提取以及对牛肉的嫩化 教学院（系、部） 生命科学学院 专 业 应用生物科学 学 号 20120459005 学生姓名 范 洪 琴 2015年 7 月 14 日 菠萝蛋白酶的提取以及对牛肉的嫩化 中文摘要 菠萝（学名：Ananas comosus）是著名热带水果之一。茎短。叶多数，莲座式排列，剑形，长40-90厘米，宽4-7厘米，顶端渐尖，全缘或有锐齿，腹面绿色，背面粉绿色，边缘和顶端常带褐红色，生于花序顶部的叶变小，常呈红色。菠萝果实品质优良，营养丰富，含有大量的果糖，葡萄糖，维生素B、C，磷，柠檬酸和蛋白酶等物质。实验中用于提取菠萝蛋白酶。 结果表明。提取菠萝中菠萝蛋白酶最佳提取工艺条件是添加单宁溶液的浓度为0．2％，提取时最适pH值为6．5～8．左右，而最适提取温度为60℃。菠萝蛋白酶作为一种食品添加剂可用于肉质嫩化。除了嫩化牛肉外，菠萝蛋白酶还可以可以啤酒澄清，还用于干酪、明胶及水解蛋白的生产。 在医药上它可以治疗水肿及多种炎症；它能迅速溶痂，对正常组织无害，不影响植皮，适用于中小面积深度烧伤的治疗。 关键词： 菠萝蛋白酶；提取分离；牛肉嫩化 Pineapple (scientific name: Ananas comosus) is one of the most famous tropical fruit. Stem short. Leaves numerous, arranged in a rosette form, sword shaped, 40-90 cm long, 4-7 cm wide, apex acuminate, margin entire or Sharptooth, adaxially green, back green flour, edge and the top often take brown red, was born in inflorescence at the top of the leaves became small, often appear red. The quality of pineapple fruit is excellent, the nutrition is rich, contain a large amount of fructose, glucose, vitamin B, C, phosphorus, citric acid and protease, etc.. Extraction of pineapple protease from the experiment The results show. The best extraction conditions of pineapple protease was 6.5, the optimum pH value was 0.2% to 8, while the optimum extraction temperature was 60. As a kind of food additive, pineapple protease can be used for meat tender. In addition to the tender beef, the pineapple protease can also be used for beer clarification, but also for the production of cheese, gelatin and hydrolyzed protein. In medicine, it can treat the edema and inflammatory; it can dissolve quickly scab, harmless to normal tissue, does not affect the skin grafting, suitable for the treatment of middle and small area deep burn wounds. Key words: pineapple protease; extraction and separation; beef tenderness 目录 TOC \o 1-3 \h \z \u HYPERLI