甜杏仁粕蛋白的碱性蛋白酶酶解动力学研究

Kinetics of Hydrolysis of Sweet Almond Meal Protein by Alkaline Protease

为了探究甜杏仁粕蛋白酶解动力学特性,实现对冷榨甜杏仁粕的广泛利用及其生物活性肽的推广,从酶解反应机理出发,应用数学推导的方法,于pH 8.0、温度50℃条件下,以碱性蛋白酶为工具酶,研究甜杏仁粕蛋白在不同初始底物浓度和初始蛋白酶浓度下的水解进程并建立动力学模型。结果表明:甜杏仁粕蛋白的水解度随着初始底物浓度的上升而减小,随着初始蛋白酶浓度的上升而增大,碱性蛋白酶水解甜杏仁粕蛋白的速率动力学模型为:R=(27.035 E0+0.4988 S0)exp[-0.1733(DH)],酶解反应速率常数K2为27.035 min-1;水解度-水解时间的动力学模型为:DH=5.77 ln[1+(4.69 E0/S0+0.086)t],酶失活的动力学常数K4为2.992 min-1。与试验结果相比,模型值与试验值吻合较好,表明所建动力学模型对甜杏仁肽产业化具有一定的指导作用。

In order to explore the enzymatic hydrolysis characteristics,realize the extensive utilization of cold pressed sweet almond meal and the promotion of bioactive peptide products.Based on the enzymatic hydrolysis reaction mechanism,the hydrolysis kinetic model of almond meal protein catalyzed with alcalase at 50℃and pH8.0 was studied by mathematical deduction with initial substrate concentration and protease concentration as variables.The results showed that degree of hydrolysis on almond meal protein was decreased with substrate concentration increasing,but increased with the increase of enzyme concentration.The kinetic model of hydrolysis rate of almond meal protein was R=(27.035 E0+0.4988 S0)exp[-0.1733(DH)],and the rate constant K2 of enzymatic reaction was 27.035 min-1.The kinetic model of hydrolysis degree and time was DH=5.77 ln[1+(4.69 E0/S0+0.086)t],and the constant K4 of enzyme inactivation was 2.992 min-1.Compared with the experimental result,the calculated value was dovetail to the experimental value,which indicated that the kinetic model has a certain guidance in the industrialization of almond peptide.