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采用酶解反应与膜分离耦合连续制备紫菜降血压肽。研究反应过程中膜通量、蛋白转化率、截留液蛋白浓度的变化。测定连续补料酶膜耦合反应制备紫菜降血压肽的酶解效果和动力学参数,并与传统酶解反应的酶解效果和动力学参数进行比较。结果证明酶膜耦合反应通过消除产物抑制效应,较好地强化了反应过程;通过产物在线分离,有效地避免多肽的过度降解,有助于产物活性的提高;通过酶的循环利用,显著提高单位酶的产肽量。连续酶膜耦合反应为酶法制备紫菜降血压肽提供一种更有效的方法。
Hydrolysis of seaweed antihypertensive peptides by continuous enzymatic hydrolysis and membrane separation. The changes of membrane flux, protein conversion, and retentate protein concentration during the reaction were studied. The enzymolysis effect and kinetic parameters of norvegic hypotensive peptide were determined by the coupling reaction of continuous feed enzyme membrane and compared with the enzymolysis effect and kinetic parameters of traditional enzymolysis reaction. The results showed that the enzymatic membrane coupling reaction enhanced the reaction process by eliminating the product inhibitory effect and effectively prevented the over-degradation of the polypeptide through the on-line separation of the product, which was conducive to the improvement of the product activity. The enzymatic recycling significantly increased the unit Enzyme peptide production. The continuous enzymatic membrane coupling reaction provides a more effective method for enzymatic preparation of seaweed hypotensive peptides.