摘要
对梭子蟹蛋白的酶解动力学机制进行研究,建立碱性蛋白酶酶解梭子蟹蛋白的动力学模型。结果表明:在温度55℃、pH8.5条件下,水解度随着初始酶浓度的增加而上升,随着初始底物浓度的上升而下降;水解动力学模型为:水解度(DH)=3.558ln[1+(2.553E0/S0+0.116)t],验证实验证明,模型得到的理论DH值与实际DH值基本吻合,该动力学模型具有一定的实用价值。
Protein from swimming crab was hydrolyzed by alcalase, and a kinetic model for the hydrolysis was established. Results suggested that the degree of hydrolysis （DH） increased with increasing of initial enzyme concentrations, and tapered off with increasing of initial substrate concentrations at temperature 55 ℃ and pH 8.5. The hydrolysis kinetic model was expressed as DH=3.558ln[1＋（2.553E0/S0＋0.116）t]. The theoretical DH from the hydrolysis kinetic model is consistent with the practical DH.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期252-254,共3页
Food Science
基金
广东省-教育部产学研结合项目(2007A090302090)
关键词
梭子蟹
蛋白质
酶解
动力学
swimming crab
protein
enzymatic hydrolysis
kinetics
