摘要
采用中性蛋白酶在pH6.5和温度40℃条件下对小麦面筋蛋白的水解动力学机制进行了研究。结果表明:酶催化水解速率随水解进程呈指数递减。根据水解度及酶活力的变化规律,在大量实验研究的基础上,建立起描述中性蛋白酶催化水解小麦蛋白的动力学方程,为合理确定酶解反应实验的各种参数提供了理论依据。
A systematic study was carded out on the kinetic mechanism of enzymatic hydrolysis of wheat gluten at pH6.5 and 40℃ with neutral protease. The results indicated that the overall rate of hydrolysis diminished exponentially versus the degree of hydrolysis. According to the change of the hydrolysis degree and vitality of enzyme, based on the experimental study, a kinetic model equation simulating the enzymatic hydrolysis of wheat gluten was obtained. It can provid a theoretic basis for the parameters of enzymatic hydrolysis process.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期27-30,共4页
Food Science
基金
安徽省十五攻关二期项目(04013021)
关键词
小麦蛋白
中性蛋白酶
动力学模型
wheat gluten
neutral protease
kinetic model equation
