帮忙翻译一下 是食品专业文章 蛋白酶法
ProteaseactivitywasassayedbythecaseinFolin-
Ciocalteau method[11] withslight modification. Oneper-
centcaseinsolutionin0.0125Msodiumborate-NaOH
buffer(pH 10.5) was usedassubstrate. Crudeenzyme(0.5
mL) was mixed with 2.5 mL of substrate andincubatedfor
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 centrifuged 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-Ciocalteureagent.Theopticaldensityofthecolour
developedat37°Cfor20minwasmeasuredat660nm
(UVIKON 933, KontronInstruments). One unit of protease
activity wasdefinedastheamountofenzymerequiredfor
liberating 1 µmol of tyrosine per min from casein.