期刊文献+

鳗鱼蛋白酶解动力学模型 被引量:6

Kinetics model for enzymatic hydrolysis of eel protein
下载PDF
导出
摘要 为阐明鳗鱼蛋白酶解动力学特性,研究在不同初始底物质量浓度[S0]和酶质量浓度[E0]条件下,中性蛋白酶对鳗鱼蛋白的酶解过程,将水解实验结果用推导的动力学模型方程进行拟合,建立酶解动力学模型.结果表明:在50℃、pH=7.2的条件下酶解,鳗鱼蛋白的水解度(degree of hydrolysis,DH)随中性蛋白酶质量浓度的增大而升高,但随初始底物质量浓度的增大而降低;中性蛋白酶催化水解鳗鱼蛋白的动力学方程为:DH=1-(1+32.65[E0]/[S0].t-0.1t)-0.061 9;酶解的最低临界中性蛋白酶质量浓度为3.06×10-3[S0],最大临界底物质量浓度为326.50[E0].该动力学模型对实验结果有很好的拟合度,可为酶解反应过程预测提供理论依据. Kinetics model for enzymatic hydrolysis can serve as the theoretical basis for process control, and it helps to develop efficient procedures of bioactive peptides preparation through protein hydrolysis. The enzymatic hydrolysates from eel protein were demonstrated to be effective in anti-oxidation and inhibition of a-amylase in vitro, and could be exploited as resources of anti-diabetic drugs and healthy food. So far, no data on the kinetics model for enzymatic hydrolysis of eel protein can be found. To elucidate the kinetic characteristics of enzymatic hydrolysis of eel protein, the hydrolysis of eel protein at 50 ℃, pH= 7.2, with different initial concentrations of the eel protein [So] (0.25, 0.33, 0.50 g/mL) and different concentrations of the neutral protease [Eo] (3.33, 6.67, 10.00, 13.33 mg/mL) was preformed. The degree of hydrolysis (DH) of the eel protein was determined during a 240-minute time course at varied time intervals. A kinetic model that took into account of enzyme inhibition by product or substrate was fit to the experimental data with nonlinear regression methods, and the parameters of the kinetic equation were estimated. The established kinetic equation was tested by comparing the predicted and actual DH values with paired t-test, when hydrolysis was conducted at 50 ℃, pH = 7.2, and the initial concentrations of eel protein and neutral protease were 0.20 g/mL and 5.33 mg/mL, respectively. The results showed that the DH values increased rapidly within the first 30 minutes, after which the hydrolysis rate slowed down gradually. At 240 min, the DH values increased with the rise of the neutral protease concentrations, while decreased as the initial concentrations of the eel protein increased. The kinetic equation of eel protein hydrolysis was as follows : DH=1-( 1+32.65 [Eo] / [So] · t- 0. 1t) ^-0.0619. The critical concentration of the neutral protease was 3.06 × 10^-3 [So], and the critical concentration of the eel protein was 326.50 [Eo]. During the 240 rain hydrolysis, no significant difference was found between the actual and predicted by this kinetic equation DH values. In conclusion, both substrate inhibition and product inhibition existed during the eel protein hydrolysis catalyzed by neutral protease. There are critical concentrations for substrate and protease. The enzymatic hydrolysis will be impeded when the initial concentration of the eel protein is higher than the critical concentration, or the neutral protease concentration is lower than the critical concentration. The kinetic equation can fit the experimental data well, and can be used to predict the eel protein hydrolysis with neutral protease.
出处 《浙江大学学报(农业与生命科学版)》 CAS CSCD 北大核心 2013年第2期227-232,共6页 Journal of Zhejiang University:Agriculture and Life Sciences
基金 浙江省自然科学基金资助项目(Y3100657)
关键词 鳗鱼蛋白 中性蛋白酶 酶解 动力学 eel protein neutral protease enzymatic hydrolysis kinetics
  • 相关文献

参考文献12

  • 1Barros R M, Malcata F X. A kinetic model for hydrolysis of whey proteins by cardosin A extracted from Cynara cardunculus. Food Chemistry, 2004,88(3) :351-359.
  • 2Tardioli P W, Sousa Jr R, Giordanoet R C, et al. Kinetic model of the hydrolysis of polypeptides catalyzed by Alcalase: immobilized on 10% glyoxyl-agarose. Enzyme and Microbial Technology, 2005,36(4) : 555-564.
  • 3Sousa Jr R, Lopes G P, Tardioli P W, et al. Kinetic model for whey protein hydrolysis by alcalase muhipoint-immobilized on agarose gel particles. Brazilian Journal of Chemical Engineering, 2004,21(2) : 147-153.
  • 4Salami M R, Yousefi R, Ehsaniet M R, et al. Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes. International Dairy Journal, 2008,18(12) : 1097-1102.
  • 5Sunphorka S, Chavasiri W, Oshimaet Y, et al. Kinetic studies on rice bran protein hydrolysis in suberitieal water. The Journal of Supercitical Fluids, 2012,65 : 54-60.
  • 6余筱洁,张有做,周存山,王允祥,林琳,顾倩.酶法水解紫菜蛋白动力学研究[J].中国食品学报,2011,11(3):62-67. 被引量:7
  • 7赵钟兴,廖丹葵,孙建华,黄科林,孙果宋,秦伟佳,吕汶骏,李玲,吴志洪,童张法.蚕蛹蛋白中性蛋白酶可控水解动力学模型[J].食品工业科技,2012,33(11):97-100. 被引量:3
  • 8林伟锋,赵谋明,彭志英,崔春,龙晓丽.海洋鱼蛋白可控酶解动力学模型的研究[J].食品与机械,2005,21(3):10-13. 被引量:11
  • 9Tibbetts S M, Milley J E, Rosset N W, et al. In vitro pH Star protein hydrolysis of feed ingredients for Atlantic cod Gadus morhua. 1. Development of the method. Aquaculture 2011,319(3-4) :398-406.
  • 10Shen J, Agblevor F A. Optimization of enzyme loading and hydrolytic time in the hydrolysis of mixtures of cotton gin waste and recycled paper sludge for the maximum profit rate. Biochemical Engineering Journal, 2008,41 (3) : 241-250.

二级参考文献28

共引文献17

同被引文献79

引证文献6

二级引证文献13

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部