碱性蛋白酶酶解梭子蟹蛋白动力学模型研究  

Kinetic Model for Swimming Crab Protein Hydrolysis with Alcalase

作　　者：陶学明[1] 王泽南[1] 余顺火[1] 李洪波[1] 范建凤[1] 郭俊珍[1] 王晓倩[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2009年第23期252-254,共3页Food Science

基　　金：广东省-教育部产学研结合项目(2007A090302090)

摘　　要：对梭子蟹蛋白的酶解动力学机制进行研究,建立碱性蛋白酶酶解梭子蟹蛋白的动力学模型。结果表明:在温度55℃、pH8.5条件下,水解度随着初始酶浓度的增加而上升,随着初始底物浓度的上升而下降;水解动力学模型为:水解度(DH)=3.558ln[1+(2.553E0/S0+0.116)t],验证实验证明,模型得到的理论DH值与实际DH值基本吻合,该动力学模型具有一定的实用价值。Protein from swimming crab was hydrolyzed by alcalase, and a kinetic model for the hydrolysis was established. Results suggested that the degree of hydrolysis （DH） increased with increasing of initial enzyme concentrations, and tapered off with increasing of initial substrate concentrations at temperature 55 ℃ and pH 8.5. The hydrolysis kinetic model was expressed as DH=3.558ln[1＋（2.553E0/S0＋0.116）t]. The theoretical DH from the hydrolysis kinetic model is consistent with the practical DH.

关 键 词：梭子蟹 蛋白质 酶解 动力学 

分 类 号：TS201.21[轻工技术与工程—食品科学]