蛋白酶水解啤酒糟蛋白动力学研究

为了研究蛋白酶水解啤酒糟蛋白的动力学性质,采用pH-stat法,以蛋白酶对啤酒糟中提取的蛋白进行水解处理。探讨了底物浓度[S]、酶与底物浓度比[E]/[S]和反应时间t对产物水解度DH的影响。建立了[S]及t同DH间的数学模型。通过不同底物浓度加碱量随水解时间的变化速度,测定出蛋白酶水解啤酒糟蛋白的K值。 

Reaction kinetics of the hydrolysis of brewer's spent grains protein with protease

The hydrolysis of brewer's spent grains protein with protease was carried out with the pH-stat method. It is discussed that the effects of the main parameters including concentration of substrate ( [S] ), the ratio of enzyme and substrate( [E]/[S] )and reaction time(t)on the degree of hydrolysis( DH).The mathematical model was constructed with [S], t and DH. K_m of the hydrolysis of brewer' s spent grains protein with protease was determined with the method that scaled the change rate of alkali quantity by time for different concentration of substrate.