鳕鱼皮胶原蛋白胰蛋白酶控制水解动力学模型  

Dynamics model of controlled hydrolysis of proteins from cod skin collagen by trypsin

作　　者：刘尊英[1] 李八方[1] 曾名勇[1] 梁小红[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《食品科技》2008年第2期75-77,93,共4页Food Science and Technology

基　　金：国家高技术研究发展计划"863"项目(2006AA09Z438)

摘　　要：研究蛋白酶酶促水解制备生物活性肽的反应机理与动力学行为,并在假设胰蛋白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胰蛋白酶恒温控制水解动力学模型。结果表明,胰蛋白酶对鳕鱼皮胶原蛋白进行控制水解的动力学模型为:反应速率(R)=(14.231E0-1.745S0)exp[-0.514(DH)],水解度(DH)=1.946ln[1+(7.315E0/S0-0.897)t],并求得该体系反应速率常数K2=14.231 min-1,酶失活常数Kd=18.809 min-1。验证实验证明,根据胰蛋白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度基本吻合,所建模型可用于胶原蛋白酶解反应过程的模拟和酶解反应条件的优化设计。In this study, we supposed that hydrolysis dynamics model controlled by trypsin at the same temperature followed the course of limit hydrolysis dynamics model of inner-enzyme, that obtained hydrolysis dynamic model controlled by trypsin. These results suggested that the hydrolysis dynamics model controlled by trypsin of proteins from cod skin collagen expressed as： R=（14.231E0-1.745S0）exp[-0.514（DH）], DH= 1.946ln[1＋（7.315E0/S0-0.897）t], and the reaction constants were determined as K2=14.231 min^-1, Kd=18.809 min^-1. The experiment tested that the theoretical DH of hydrolysis dynamic model controlled by trypsin is consistent with the practical DH.

关 键 词：胰蛋白酶 控制水解 水解动力学 胶原蛋白 活性肽 

分 类 号：TS201.7[轻工技术与工程—食品科学]