蜂王浆酶解产物稳定性及酶解动力学研究

The enzymatic product stability and enzymatic kinetics of royal jelly

文章采用胃蛋白酶对蜂王浆蛋白酶解制备酶解产物,分析了酶解产物在不同酸碱处理条件下的稳定性,并对其酶解动力学进行研究。结果表明:与蜂王浆水溶液相比,酶解液水溶性蛋白含量有了明显提高,且在不同处理条件下水溶性蛋白含量都比较稳定,波动很小。胃蛋白酶酶解蜂王浆蛋白的酶解动力学符合经典的米氏方程特征,反应初期呈现一级反应并逐步过渡到零级反应,采用双倒数作图法得出Lineweaver-Burk方程,K_m为0.08 g/mL,V_(max)为1.62 g/L·h,米氏方程式为V=1.62[S]/(0.08+[S]),R^2=0.9925,方程极显著,拟合性较好,可以用来对酶解过程进行模拟。

The enzymatic hydrolysis products of royal jelly were prepared by pepsin in this paper, and then the stability of enzymatic hydrolysis products under different acid-base treatment conditions and enzymatic kinetics were analysed. It was resulted that the water soluble protein contents of enzymatic hydrolysate raised observably compared with royal jelly aqueous solution. Furthermore, the water soluble protein contents of enzymatic hydrolysate were all stable with few fluctuation under different treatment conditions. The enzymatic kinetics of pepsin with royal jelly protein as substrate accorded with characteristic of Michealis Equation, which appeared first order reaction at the beginning of the reaction and then translated into zero order reaction gradually. The Lineweaver Burk equation was obtained by double reciprocal mapping method, and the Kand Vmax were 0.08 g/mL and 1.62 g/L·h respectively. The Michlet Equation was V=1.62[S]/(0.08+[S]), R=0.9925. The equation was extremely significant and had good fitting property, which could be used to simulate the enzymatic hydrolysis process.