魔芋葡甘聚糖酶解历程反应-扩散动力学  

Reaction-diffusion kinetics for enzymatic hydrolysis of konjac glucomannan

作　　者：袁素霞[1] 苏荣欣[1] 齐崴[1] 李秋瑾[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：《化工学报》2008年第8期2079-2082,共4页CIESC Journal

基　　金：国家自然科学基金项目(20576095);国家科技支撑计划项目(2007BAD42B02);国家科技合作计划项目(2006DA62400)~~

摘　　要：Enzymatic hydrolysis of konjac glucomannan(KGM)by β-mannanase was studied at constant mass ratio of enzyme to substrate to investigate the reaction-diffusion mechanism.By using size exclusion chromatography(SEC),the changes in molecular weight distribution of KGM were followed during the process of hydrolysis.When the ratio of enzyme to substrate was constant,the changes in molecular weight at different KGM concentrations were remarkably different,which showed that the reaction depended on the diffusion of enzyme.The changes in molecular weight showed a zero-order kinetics.Integrating the empirical reaction kinetics and diffusion characteristics,a reaction-diffusion model was established from a series of chromatographic results.But the degradation rate was shown to be greatly affected by the diffusion of enzyme as well as the concentration of substrate.This equation of reaction kinetics indicated the importance of diffusion,and the experimental data can be well predicted at semi dilute concentrations of KGM.Enzymatic hydrolysis of konjac glucomannan（KGM）by β-mannanase was studied at constant mass ratio of enzyme to substrate to investigate the reaction-diffusion mechanism.By using size exclusion chromatography（SEC）,the changes in molecular weight distribution of KGM were followed during the process of hydrolysis.When the ratio of enzyme to substrate was constant,the changes in molecular weight at different KGM concentrations were remarkably different,which showed that the reaction depended on the diffusion of enzyme.The changes in molecular weight showed a zero-order kinetics.Integrating the empirical reaction kinetics and diffusion characteristics,a reaction-diffusion model was established from a series of chromatographic results.But the degradation rate was shown to be greatly affected by the diffusion of enzyme as well as the concentration of substrate.This equation of reaction kinetics indicated the importance of diffusion,and the experimental data can be well predicted at semi dilute concentrations of KGM.

关 键 词：魔芋葡甘聚糖 Β-甘露聚糖酶 酶促水解 分子量分布 反应-扩散动力学 

分 类 号：Q539.5[生物学—生物化学] TQ033[化学工程]