4种常用蛋白酶对牛骨蛋白的酶解动力学研究  

Effects of Temperature and pH on Kinetic Parameters of Enzymatic Hydrolysis of Bovine Bone Protein

作　　者：蔡丽华[1] 马美湖[1] 

机构地区：[1]华中农业大学肉类科学研究所,湖北武汉430070

出　　处：《食品科学》2010年第5期150-154,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A17)

摘　　要：对碱性蛋白酶、中性蛋白酶、胃蛋白酶、胰蛋白酶水解牛骨蛋白的动力学特征进行较为系统的研究。以酶解初速度为评价指标,得到了4种酶的最佳反应温度与pH值,其中碱性蛋白酶最佳温度为55℃,pH11.7;中性蛋白酶最佳温度为45℃,pH7.3;胃蛋白酶最佳温度为30℃,pH1.5;胰蛋白酶最佳温度为55℃,pH9.3。4种蛋白酶按Km值排序从小到大依次是:胃蛋白酶<胰蛋白酶<碱性蛋白酶<中性蛋白酶;Vmax从大到小依次是:胃蛋白酶>碱性蛋白酶>胰蛋白酶>中性蛋白酶。In this study, kinetic properties of bovine bone protein hydrolysis by alcalase, neutrase, pepsin and trypsin were investigated. The initial rate of enzymatic hydrolysis was used to evaluate the optimal reaction conditions for these proteases. Results indicated that the optimal temperature and pH were 55 ℃ and pH 11.7 for alcalase, 45 ℃ and pH 7.3 for neutrase, 30 ℃ and pH 1.5 for pepsin, 55 ℃ and pH 9.3 for trypsin. The decreasing order of these proteases for Km and Vmax was neutrase, alcalase, trypsin and pepsin; and pepsin, alcalase, trypsin and neutrase, respectively.

关 键 词：骨蛋白 蛋白酶 动力学 

分 类 号：TS209[轻工技术与工程—食品科学]