复合酶水解牡蛎蛋白的动力学研究  

Study on kinetics of the hydrolysis of Crassostrea gigas oyster protein by compound enzymes

作　　者：余杰[1] 杨振国[1] 熊夏宇[1] 阮洪记[1] 傅菁[1] 周婷[1] 

机构地区：[1]汕头大学生物学系,广东汕头515063

出　　处：《食品工业科技》2012年第20期142-144,147,共4页Science and Technology of Food Industry

摘　　要：对太平洋牡蛎蛋白进行复合酶(风味蛋白酶、胰蛋白酶的酶活力比为2.3:1)水解特性研究,探讨了底物浓度和酶浓度对水解度(DH)的影响。建立了复合酶水解牡蛎蛋白的动力学模型,确定了模型常数,并分析了多肽的平均链长、相对分子质量与酶解时间的关系。验证实验证实模型预测结果与实际测得的结果一致,表明该动力学模型具有一定的实用价值。The hydrolysis kinetic model of Crassostrea gigas oyster protein catalyzed with compound enzymes （enzyme activity proportion between flavourzyme and trypsin was 2.3：1 ） was studied in this paper. The influence of substrate concentrations and enzyme concentrations on the degree of hydrolysis（DH） were discussed by the formol-titration method. Therefore,the kinetic models were established. The relative parameter of the models was determined,the relation between molecular weight,peptide chain long and the enzymolysis time were analyzed. The result of predetermination from the kinetic models was consistent with the practical one,the hydrolysis kinetic model could be applied on the preparation of oyster biological active peptide products.

关 键 词：太平洋牡蛎 复合酶 活性肽 动力学 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]