胰蛋白酶降解琥珀明胶的研究  

Degradation of Succinylated Gelatins with Trypsin

作　　者：关蕊[1] 黄雅钦[1] 葛佑勇[1] 黄明智[1] 

机构地区：[1]北京化工大学材料科学与工程学院,北京100029

出　　处：《化学工业与工程》2005年第3期206-210,共5页Chemical Industry and Engineering

摘　　要：对以胰蛋白酶为催化剂,琥珀明胶为底物的酶解反应体系进行了考察。结果表明,胰蛋白酶不仅可以切断琥珀明胶主链上的肽键,对琥珀酸分子上羧基和侧链氨基所形成的酰胺键也具有反应活性,导致降解产物的酰化度下降。研究了胰蛋白酶降解琥珀明胶的反应中,底物质量浓度、反应时间、温度、pH值和酶用量等条件对该反应的影响规律。找出了胰蛋白酶催化水解琥珀明胶的最适反应条件为:反应温度T=40℃,底物质量浓度约为100g L,体系pH=8 5,酶和底物质量比≥0 005。In this paper,the enzymatic degradation of succinylated gelatin with trypsin was studied.It was proved that in the degradation process of succinylated gelatin,trypsin not only can cut off the peptide linkage in the principle chain,but also have reactive activity to amido link chaining the succinic acid group and amino,which lead to the decrease of acylation degrees of degradation products.The influences of the concentration of the succinylated gelatin,reaction time,temperature,pH value, and amount of enzyme on the hydrolysis process of succinylated gelatin by trypsin were investigated.The optimum conditions for this degradation system were:(T=40 ℃),mass concentration of substrate≈100 g/L,pH=8.5,the mass ratio of the enzyme to substrate≥0.005。

关 键 词：胰蛋白酶 降解 琥珀明胶 酰化度 

分 类 号：O63[理学—高分子化学]