青鳞鱼蛋白风味酶控制水解动力学模型  

Dynamics Model of Controlled Hydrolysis of Proteins from Harengula zunasi by Flavorease

作　　者：常志娟[1] 首云英[1] 邓尚贵[1] 

机构地区：[1]湛江海洋大学食品科技学院,广东湛江524025

出　　处：《湛江海洋大学学报》2005年第1期25-28,共4页Journal of Zhanjiang Ocean University

基　　金：国家自然科学基金资助项目(30371123)

摘　　要：在假设风味酶恒温控制水解动力学遵循内切酶限制水解动力学历程的前提下,通过实验方法求出了风味酶恒温控制水解动力学模型。结果表明,风味酶对青鳞鱼蛋白进行控制水解的动力学模型为:R= ( 54 .782e0 -0 .045s0 )exp( -0 .398DH),DH=2 .513ln[1+(21 .803e0 /s0 -0. 0179)t];其酶失活常数kd=22. 155 6min-1;水解反应能够顺利进行的条件是:e0 /s0 >c0,常数c0 =8 .214×10-4。验证实验证明,根据风味酶恒温控制水解动力学模型得到的理论水解度与实际水解基本吻合。In this study, we supposed that hydrolysis dynamics model controlled by flavourease at the same temperature followed the course of limit hydrolysis dynamics model of inner-enzyme, that obtained hydrolysis dynamics model controlled by flavourease at the same temperature. These results suggested that the hydrolysis dynamics model controlled by flavourease of muscle proteins from Harengula zunasi expressed as: R=(54.782e_0-0.045s_0)exp(-0.398DH),DH=2.513 ln[1+(21.803e_0/s_0- 0.017 9)t]; the losing active constant of enzyme is k_d=22.155 6 min -1;and the optimum conditions that assure hydrolysis successfully is:e_0/s_0>c_0,the constant is c_0=8.214×10 -4. The experiment tested that the theoretical DH of hydrolysis dynamics model controlled by flavourease is consistent with the practical DH.

关 键 词：风味酶 控制水解 水解动力学 青鳞鱼 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]