莲子蛋白酶解的扩散-反应动力学  

Diffusion-reaction kinetics for enzymatic hydrolysis of Lotus Seed Protein

作　　者：蔡联辉[1] 曾虹燕[1] 蔡西玲[1] 刘学英[1] 谭奕哲[1] 

机构地区：[1]湘潭大学化工学院,湖南湘潭411105

出　　处：《中南大学学报（自然科学版）》2013年第5期1775-1780,共6页Journal of Central South University:Science and Technology

基　　金：国家重大科技专项(2009ZX07212-001-03);教育部大学生创新实验计划项目(101053021)

摘　　要：为了探索莲子蛋白质的酶水解动力学特性,于温度为55℃和pH为5.0的条件下,用木瓜蛋白酶酶解莲子蛋白研究酶解莲子蛋白的拟态条件下的米氏常数Km,构建考虑底物抑制和无抑制等影响因素下的扩散-反应动力学模型。研究结果表明:酶和底物在反应体系中的扩散影响酶解反应;当底物初始质量浓度高于13.63 g/L时,反应底物对酶解产生抑制作用;建立的数学模型能够合理地描述和解释莲子蛋白降解的动力学过程,为确定酶解反应的各种参数提供依据。The enzymatic hydrolysis of lotus seed protein by papain was carried out with pH-stat method at pH 5.0 and 55 ℃ to study the enzymatic hydrolysis kinetic characterization in lotus seed processing. The Michaelis constant Km was investigated under the mimesis of papain hydrolysis using lotus seed protein as a substrate. The diffusion-reaction kinetic model was established under the conditions of substrate inhibition and no-inhibition. The results show that the diffusion of enzyme and substrate in the reaction system affects the enzyme reaction velocity. The substrate inhibites the papain activity when the initial concentration is above 13.63 g/L. The model can simulate the enzymatic hydrolysis of lotus seed protein, and it provides theoretical reference to the determination of the parameters of enzymatic hydrolysis process.

关 键 词：莲子蛋白 木瓜蛋白酶 酶解 动力学 

分 类 号：TS201.2[轻工技术与工程—食品科学]