蛋白质的酶水解过程研究

Study on Enzymatic Hydrolysis of Pork Protein

进行了蛋白质酶水解过程的研究。结果表明木瓜蛋白酶对混合蛋白质的亲和力最强 ,而 1398蛋白酶的亲和力最弱。也表明作用位点和亲和力之间有一定的对应关系 ,Km值和作用位点氨基酸含量比例的相关系数为 0 .90 9。温度影响结果表明温度较低时温度升高加速水解反应过程处主要地位 ;当温度较高时 ,酶失活过程处主导地位。在一定水解时间内的讨论最适温度条件具有更明确的针对性 ,从本研究的采用胰酶 (胰蛋白酶和胰凝乳蛋白酶 )水解 4h的条件下 ,反应温度控制在45～ 5

This research investigated hydrolysis process of boiled pork protein. The results showed that papain had the greatest affinity with the protein. There was a relationship between affinity and operational amino acid ratio. The correlation coefficient between Km value and operational amino acid ratio was -0.909. Improving hydrolysis was dominant when enhancing temperature from low temperatures. Loss of enzyme activity was predominant at high temperatures. The optimum conditions for hydrolysis with trypsin and chymotrypsin were at 45～50℃ for 4 hours.