白果蛋白可控酶解动力学模型研究  

Kinetic Model of Controllable-enzymatic Hydrolysis of Ginkgo Protein

作　　者：张秀云[1] 李丹丹 

机构地区：[1]莱芜职业技术学院信息工程系,山东莱芜271199 [2]菏泽市食品药品监督管理局,山东菏泽274000

出　　处：《食品研究与开发》2016年第22期35-38,共4页Food Research and Development

摘　　要：对白果蛋白的酶解动力学机制进行研究,建立碱性蛋白酶酶解白果蛋白的动力学模型。最终建立水解动力学模型为:水解速率R=(16.119E0-0.1221S0)·exp[-0.3345(DH)],水解度DH=2.989ln[1+(0.4675E0/S0-0.0861)t],并求得该体系反应速率常数k_2=16.119 min^(-1),酶失活常数Kd=0.467 5 min^(-1),达到控制酶解过程的目的。验证试验表明,模型得到水解度的理论值与实际值基本吻合,该动力学模型具有一定的实用价值。Protein from Ginkgo was hydrolyzed by alcalase,and a kinetic model for the hydrolysis was established. Hydrolysis kinetic model for the eventual establishment was：R=（16.119E0-0.122 1S0）·exp [-0.334 5（DH）],DH=2.989 ln [1＋（0.467 5E0/S0-0.086 1）t],and the system reaction rate constants was k2=16.119 min^-1,Enzyme inactivation constant was Kd=0.467 5 min^-1,acheiving the purpose of controlling the enzymatic hydrolysis process. Comparied with experiment result,the kinetic model fits well. It shows that the kinetic model has significant application value.

关 键 词：碱性蛋白酶 白果蛋白质 酶解 动力学 

分 类 号：TS201.21[轻工技术与工程—食品科学]