小麦面筋蛋白可控酶解机理及动力学特性研究  

Study on the Mechanism and Kinetics Characteristics of Controlled Enzymatic Hydrolysis of Wheat Gluten

作　　者：崔洁[1] 孔祥珍[1] 华欲飞[1] 周惠明[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2010年第8期46-49,共4页Food and Fermentation Industries

基　　金：国家863计划基金(2008AA10Z312);中央高校基本科研业务费专项资金资助(JUSRP10919)

摘　　要：采用Alcalase 2.4L FG对小麦面筋蛋白进行酶解,在温度60℃、pH 9.0的条件下通过探讨不同底物浓度及酶浓度的变化对水解度的影响,来研究小麦面筋蛋白的动力学特性,建立了关于水解速率及水解度的动力学模型,讨论了临界底物浓度和临界酶浓度,同时计算出米氏常数Km=1.321 1%、最大反应速率Vmax=0.327 9 mol/(L.h),通过对动力学模型进行验证,发现与实际酶解情况间的误差很小,说明此模型具有良好的实际应用价值;还探讨了可控酶解机理,为更好地理解间歇酶解反应奠定了基础。Wheat gluten was hydrolysed by Alcalase2. 4 L-FG under the condition of 60℃ and pH 9.0. The kinetics characteristics of wheat gluten were studied by discussing the influence of different substrate concentration and enzyme concentration on the degree of hydrolysis. Through the experiment, we not only established the kinetic models of both hydrolysis rate and degree of hydrolysis, but also discussed the critical substrate concentration and enzyme concentration, and simultaneously calculated the Michaelis constant Km = 1. 321 1% coupled with maximum reaction rate Vmax =0. 327 9 mol/（L · h）. It was found that the deviation between the theoretical value and actual value was very small, which indicated that the model has a good practical application value. Furthermore, the mechanism of controlled enzymatic hydrolysis was probed for a better understanding of intermittent hydrolysis reaction.

关 键 词：小麦面筋蛋白 碱性蛋白酶 酶解 动力学特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]