风味蛋白酶水解金枪鱼(Eleotridae)碎肉蛋白的动力学模型研究

本文对风味蛋白酶水解金枪鱼碎肉蛋白的特性进行了研究, 采用测定不同底物浓度下的瞬时速率的方法来测定米氏常数Km值, 探讨了水解时间、底物浓度与水解速率及水解度的关系, 并拟合出水解时间与水解度之间关系的数学模型。结果表明: 该酶解反应的米氏常数Km=0.0098, 酶解过程的动力学方程为DH = 8.621 ln (1 + 0.053t?0.0003S]t)。通过动力学方程求得当酶浓度为200U/g时, 最大临界初始底物浓度S]为176.81g/L。验证实验表明此模型的可信度高(R2=0.99), 实际值与拟合值基本吻合, 可以用于模拟风味蛋白酶水解金枪鱼碎肉蛋白制备活性肽的反应过程和酶解条件的工艺优化。

THE KINETICS MODEL FOR ENZYMATIC HYDROLYSIS OF TUNA (ELEOTRIDAE) MEAT BY FLAVOURZYME

We studied the kinetics of the hydrolysis of tuna meat by flavourzyme. The Michaelis-menten constant of enzymatic reation was determined by testing instantaneous rate under different substrate concentrations. The kinetic model and relevant parameters of enzymatic hydrolysis were obtained by using mathematic deduction and experimental analysis. A kinetic equation was established. We also concluded that the highest critical initial concentration of substrate was 176.81g/L when concentration of protease was 200U/g. Data obtained from experiments proved that theoretical degree of hydrolysis was almost consistant with the realistic one in high reliability (R2=0.99). The model can be used to optimize hydrolysis process for tuna meat by flavourzyme. Therefore, it is a practical model.