碱性蛋白酶Alcalase2.4 L酶解小麦麸皮蛋白制备小分子肽动力学研究

Enzymatic preparation of small peptides from wheat bran proteins with Alcalase2.4 L

采用单因素实验分析法对碱性蛋白酶Alcalase2.4 L酶解小麦麸皮蛋白制备小分子肽的酶解条件进行了优化,并建立了酶解动力学模型。结果表明,Alcalase2.4 L酶解小麦麸皮蛋白最优条件为:酶底比6%,pH9.0,温度50℃。酶解过程中存在明显底物抑制和产物抑制作用,主要动力学参数为:Km=43.39 g/kg,Vmax=1.12 mmol/kg·min,Ks=58.82 g/kg,k2=3.73 mmol/min·g。

The enzymatic reaction conditions of small molecular peptides from wheat bran proteins hydrolyzed with alkaline protease Alcalase2.4 L were optimized by single-factor experimental analysis,and the enzymatic kinetic model was established. The results showed that the optimal condition was the enzyme-substrate ratio 6%, pH9.0, temperature 50 ℃. The concurrence of substrate inhibition and product inhibition was proved in this system, the correlated kinetic constants were inferred that Km=43.39 g/kg, Vmax=1.12 mmol/kg·min, Ks=58.82 g/kg, k2=3.73 mmol/min·g.