摘要
针对从细菌中提取的胶原蛋白酶酶解牛骨胶原蛋白的动力学性质进行研究。通过全波长扫描和SDS-PAGE电泳,对酶解的动态变化及其多肽分子量的变化进行了研究,考察了温度、酶用量、底物浓度等因素对酶解动态的影响,并对酶解的过程动力学进行了分析。结果说明:胶原蛋白酶酶解牛骨胶原蛋白得到的多肽分子量分布不均匀,分子量大小随反应时间的增大而减小;在一定范围内,增大酶浓度、提高温度可使酶解反应更彻底。
Enzymolysis dynamics of bovine bone collagen hydrolyzeO Dy conagenase cx,ta bacteria was studied. Through the full wavelength scan and SDS -PAGE, the dynamic changes of the enz- ymolysis and molecular weight of collagen polypeptide were researched. Effects of temperature, enzyme amount, substrate concentrationed on enzymolysis dynamics, and changes of enzyme kinetics were analyzed. The results showed that molecular weight of the collagen polypeptide obtained from bovine bone collagen digested by collagenase was non - uniform distribution; molecular weight was decreased with reaction time increased; at a certain range, enzymolysis reacted more completely along with enzyme concentration and temperature increasing.
出处
《肉类工业》
2011年第11期21-24,共4页
Meat Industry
基金
国家十一五科技支撑项目(2006BAD05A17)
关键词
胶原蛋白酶
牛骨
胶原蛋白
胶原多肽
酶解
动力学
collagenase
bovine bone
collagen protein
collagen polypetides
enzymolysis
kinetics
