蛋白质“酶解度”概念的探究  

Exploration of Conception of Degree of Enzymatic Hydrolysis

作　　者：刘宝全[1] 王剑锋[1] 李春斌[1] 范圣第[1] 

机构地区：[1]大连民族学院生物化学工程-国家民委-教育部重点实验室,辽宁大连116605

出　　处：《大连民族学院学报》2012年第1期9-11,共3页Journal of Dalian Nationalities University

基　　金：教育部科学技术研究重点项目(2010-263);国家民委项目(09DL08);辽宁省教育厅资助项目(2009A154);大连民族学院引进人才启动基金资助项目(20096102)

摘　　要：分析了蛋白质水解度参数在监测蛋白质酶解过程中的不足,并根据蛋白质酶解过程特点提出了酶解度的概念与测定方法。将酶解度定义为一个比值,用于描述蛋白质酶解体系中新增肽链数相对于原有肽链数的变化,可以有效反映酶对蛋白质的酶切过程。根据酶解度的定义,只要分别测定出酶解前的体系中肽链数目与酶解后体系中的肽链增量,通过计算两者的比值就可以计算出该条件下的酶解度。体系中的肽链数目可以通过甲醛滴定法测定出体系中的游离氨基数与新增游离氨基数来计算。The major defects of DH （degree of hydrolysis） were discussed, and the conception and determination methods of DEH （ degree of enzymatic hydrolysis） were developed in this arti- cle. The DEH was defined as a ratio between the addition of peptide chains and the amounts of origin peptide chains of the protein in enzymatic system to determine the degree of enzymatic hy- drolysis of protein. When the amounts and addation of peptide chains were determined and cal- culated, the value of DEH would obtained according to the conception of DEH. The amounts of free amino groups, determined by formol titration, could be used to calculate the value of DEH.

关 键 词：酶解度(DEH) 蛋白质 酶 水解 

分 类 号：Q519[生物学—生物化学]