CAJ | 학술논문

运用实验研究结合数学推导的方法,采用胰蛋白酶在温度53℃、pH 7.6条件下对酶解米渣蛋白的动力学机制进行研究.结果表明:在反应过程中底物存在着促进反应进行和抑制酶活性的双重作用,酶催化的水解速率随水解进程呈指数下降;并由实验数据推导出描述胰蛋白酶催化水解米渣蛋白的动力学方程及胰蛋白酶的失活常数,验证结果表明动力学模型与实验结果非常吻合.通过对酶与底物浓度之比、反应时间的调节可有效控制水解作用的程度,从而为利用米渣酶法制备米蛋白肽的产业化实践提供指导.
운용실험연구결합수학추도적방법,채용이단백매재온도53℃、pH 7.6조건하대매해미사단백적동역학궤제진행연구.결과표명:재반응과정중저물존재착촉진반응진행화억제매활성적쌍중작용,매최화적수해속솔수수해진정정지수하강;병유실험수거추도출묘술이단백매최화수해미사단백적동역학방정급이단백매적실활상수,험증결과표명동역학모형여실험결과비상문합.통과대매여저물농도지비、반응시간적조절가유효공제수해작용적정도,종이위이용미사매법제비미단백태적산업화실천제공지도.
Mechanisms and kinetic models of enzymatic hydrolysis of protein in rice dregs by trypsin at pH 7.6 and 53 ℃ were investigated using the combined method of experimental analysis and mathematic deduction. Results indicated that the overall rate of hydrolysis decreased exponentially during the hydrolysis process due to dual functions of the substrate for accelerating and inhibiting enzymatic activity. Based on experimental data, a kinetic model equation was deduced to demonstrate trypsin hydrolysis of protein in rice dregs and inactivation constant of trypsin. Therefore, hydrolysis degree can be effectively controlled through the adjustment of trypsin/substrate ratio, and reaction time, which can provide guidance to peptide industri-alization from rice dregs by means of enzymatic technology.