酪蛋白溶解与酶解行为的动态光散射  

The Dissolution and Enzymatic Hydrolysis of Casein by Dynamic Light Scattering

作　　者：刘瑞[1] 齐崴[1] 苏荣欣[1] 靳凤民[1] 何志敏[1] 

机构地区：[1]天津大学化工学院化学工程研究所,天津300072

出　　处：《过程工程学报》2006年第4期614-618,共5页The Chinese Journal of Process Engineering

基　　金：国家自然科学基金资助项目(编号:20306023)

摘　　要：采用动态光散射技术,以磷酸盐为缓冲液,研究了温度、离子强度和酶解行为对酪蛋白胶束平均流体力学半径(Rh)的影响规律.结果表明,Rh值在升温过程中发生不可逆减小;随着离子强度增大,Rh值先减小再增大;酪蛋白在胰蛋白酶作用下,溶液光散射强度对应于分子量大小先急剧下降,再逐渐趋于平缓,而Rh值的变化规律与之相反;并推测了酪蛋白胶束酶解过程的结构变化模型,即由原始致密的球状体逐渐舒展为松散而规则的毛束状蛋白肽链.The effects of temperature, ionic strength and enzymatic hydrolysis on the average hydrodynamic radius （Rh） of casein mieeiles in phosphate buffer were studied by using dynamic light scattering. The results showed that the average Rh value of casein micelles was reduced irreversibly by heating. It was decreased with the increase of ionic strength in low ionic strength solution （〈0.05 mol/L）, but on the contrary in high ionic strength solution （〉0.1 mol/L）. The Rh value of casein increased rapidly during the process of enzymatic hydrolysis, and the structural model of casein in enzymatic hydrolysis was also proposed, i.e., the casein mieeile stretched into ineompactly and regularly flocky peptides from compact sphere.

关 键 词：酪蛋白 胶束 动态光散射 流体力学半径 酶解 

分 类 号：Q814[生物学—生物工程]