蛋白质水解的动力学模型

A kinetic Model for Protein Hydrolysis

蛋白质水解速率和水解程度不仅依赖于酸或酶的浓度和水解时间,而且依赖于pH值和温度。目前所报道过的水解动力学模型不能用一个统一的方程来描述所有的这些影响。本文提出了一个水解度-酸或酶浓度-pH值-温度-水解时间的相互关系模型,并且用5个例子(2个酸水解和3个酶水解)说明了模型的可用性,模拟效果都令人满意。同时,使用这个模型能定量计算出最优水解条件。

The rate and extent of protein hydrolysis depend not only on the concentration of acid or enzyme and hydrolysis time but also on the pH value and temperature. The hydrolysis kinetic models existing in literature cannot describe all these effects in a unified equation. In this study, a kinetic model involving degree of hydrolysis - acid or enzyme concentration - pH - value - temperature - time relationships is proposed. The applicability of the proposed model is demonstrated with two acid hydrolysis and three enzyme hydrolysis cases. The model describes the experimental results satisfactorily in all cases. Using this model, the optimum conditions of hydrolysis, in which the degree of hydrolysis is affected , can be quantitatively assessed.