青鳞鱼蛋白木瓜蛋白酶控制水解动力学模型的研究  

Study on hydrolysis dynamics model of protein from Harengula zunasi B. by papain

作　　者：常志娟[1] 邓尚贵[2] 

机构地区：[1]信阳农业高等专科学校,信阳464000 [2]浙江海洋学院食品与药学学院,舟山316000

出　　处：《食品科技》2008年第1期96-99,共4页Food Science and Technology

基　　金：国家自然科学基金项目(30371123)。

摘　　要：在假设木瓜蛋白酶恒温控制水解动力学遵循外切酶限制水解动力学历程的前提下,采用实验方法求出了木瓜蛋白酶恒温控制水解动力学模型。结果表明,木瓜蛋白酶对青鳞鱼蛋白进行控制水解的动力学模型为:R=(92.16e0-0.00005s0)exp(-0.115DH),DH=8.696ln[1+(10.923e0/s0-0.0008)t];其酶失活常数Kd=10.923min-1;水解反应能够顺利进行的条件是:e0/s0>c0,常数c0=5.4×10-7。验证实验证明,根据木瓜蛋白酶恒温控制水解动力学模型得到的理论DH与实际DH基本吻合,该动力学模型具有很强的实用价值。We supposed that hydrolysis dynamics model controlled by papain at the same temperature followed the course of limit hydrolysis dynamics model of outer-enzyme, that obtained hydrolysis dynamics model controlled by papain at the same temperature. These results suggested that the hydrolysis dynamics model controlled by papain of propein from Harengula zunasi expressed as： R=（92.16e0-0.00005s0）exp （-0.115DH）, DH=8.696 In [1＋（10.923e0/s0-0.0008）t], the inactive constant of enzyme is Kd=10.923 min^-1, and the optimum conditions that assure hydrolysis successfully is e0/s0〉c0, the constant c0=5.4×10^-7. The experiment tested that, because the theoretical DH of hydrolysis dynamics model controlled by papain is consistent with the practical DH, therefore the dynamics model has high-applied value.

关 键 词：青鳞鱼 木瓜蛋白酶 控制水解 动力学 

分 类 号：TS201.2[轻工技术与工程—食品科学]