酶解法制备乌鸡蛋白肽的动力学研究

Investigation into Kinetics of Enzymatic Preparation of Peptides from Gallus Protein

以乌鸡蛋白为底物,研究了木瓜蛋白酶在酶解乌鸡蛋白制备乌鸡蛋白肽时的一级热失活、拟态条件下的米氏常数,建立了考虑底物反竞争性抑制和产物竞争性抑制等影响因素下的反应动力学模型,并根据实验结果求得在70℃下的酶催化水解反应动力学常数Kd为0.011 3min-1,Km为5.70×10-3mol/L,Kcat为1.589 8min-1,并得到了相应的水解度动力学模型和反应速度动力学模型.

The one-order thermal inactivation of papain for the enzymatic preparation of peptides from Ga/lus protein was investigated with the Gallus protein as the substrate. The Km value under the mimesis of enzymatic preparation was also investigated. Then, by taking into account the competitive inhibition from both the substrate and the product, the corresponding enzymatic kinetic models were established. Moreover, the kinetic constants of the enzymatic preparation at 70℃ were respectively determined as Kd = 0. 011 3 min^-1, K = 5.70 × 10^-3 moi/L and Kcat = 1. 5898 min^-1. The kinetic models describing the hydroxylation degree and the hydrolysis velocity were finally determined.