摘要
研究了在木瓜蛋白酶的作用下,蛋氨酸月桂醇酯与水解明胶进行类蛋白反应的机理。通过对反应过程中游离氨基质量分数的变化、封闭水解明胶端基对类蛋白反应的影响、不同反应时间所得类蛋白物的疏水性变化以及氨基酸组成和质量分数变化几方面的研究得出:类蛋白反应中存在肽键缩合和转肽作用;离子相互作用和静电相互作用对类蛋白物的合成有一定贡献的;疏水相互作用能够促进类蛋白反应的进行,也说明了疏水性较强的多肽之间会更容易发生类蛋白合成反应。
Mechanism of plastein reaction of methionine ester with hydrolyzed gelatin with papain as the catalyst was studied. Varieties of free NH2 group content and amino acid constituent during the plastein reaction were investigated. Effects of bonding -NH2 and COOH of hydrolyzed gelatin on plastein reaction were also studied. Hydrophobieities of plasteins produced from different reaction time were analyzed too. From these experiments, the following conclusions could be conducted： first, plastein is a product of transpeptidation and polycondensation reations, so plastein reation is a reverse reaction of proteinase hydrolysis. Second, electrostatic interaction and ionic interaction are contributed to plastein synthesis. Last, hydrophobic interaction is important to plastein reaction.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第1期92-95,119,共5页
Journal of Food Science and Biotechnology
关键词
水解明胶
蛋氨酸月桂醇酯
类蛋白反应
Hydrolyzed gelatin
methionine dodecanol ester
Plastein reaction
