青鳞鱼蛋白风味酶控制水解动力学模型

在假设风味酶恒温控制水解动力学遵循内切酶限制水解动力学历程的前提下,通过实验方法求出了风味酶恒温控制水解动力学模型。结果表明,风味酶对青鳞鱼蛋白进行控制水解的动力学模型为:R= ( 54 .782e0 -0 .045s0 )exp( -0 .398DH),DH=2 .513ln[1+(21 .803e0 /s0 -0. 0179)t];其酶失活常数kd=22. 155 6min-1;水解反应能够顺利进行的条件是:e0 /s0 >c0,常数c0 =8 .214×10-4。验证实验证明,根据风味酶恒温控制水解动力学模型得到的理论水解度与实际水解基本吻合。

Dynamics Model of Controlled Hydrolysis of Proteins from Harengula zunasi by Flavorease

In this study, we supposed that hydrolysis dynamics model controlled by flavourease at the same temperature followed the course of limit hydrolysis dynamics model of inner-enzyme, that obtained hydrolysis dynamics model controlled by flavourease at the same temperature. These results suggested that the hydrolysis dynamics model controlled by flavourease of muscle proteins from Harengula zunasi expressed as: R=(54.782e_0-0.045s_0)exp(-0.398DH),DH=2.513 ln[1+(21.803e_0/s_0- 0.017 9)t]; the losing active constant of enzyme is k_d=22.155 6 min -1;and the optimum conditions that assure hydrolysis successfully is:e_0/s_0>c_0,the constant is c_0=8.214×10 -4. The experiment tested that the theoretical DH of hydrolysis dynamics model controlled by flavourease is consistent with the practical DH.