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学科主题: Limnology ; Oceanography
题名: Kinetic study of alkaline protease 894 for the hydrolysis of the pearl oyster Pinctada martensii
作者: [Chen Xin ; Liu Qingqin] Foshan Univ, Sch Sci, Foshan 528000, Peoples R China ; [Chen Hua ; Cai Bingna ; Sun Huili] Chinese Acad Sci, South China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China ; [Cai Bingna ; Sun Huili] Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China
通讯作者: shl@scsio.ac.cn
关键词: alkaline protease 894 ; Pinctada martensii ; kinetics model ; inactivation constant ; proteolysis rate ; degree of hydrolysis
刊名: CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY
发表日期: 2013
卷: 31, 期:3, 页:591-597
部门归属: LMB
资助者: Supported by the Comprehensive Strategic Cooperation Programs between Guangdong Province and Chinese Academy of Sciences (No. 2011A090100008), and the Knowledge Innovation Program of Chinese Academy of Sciences (No. KZCX2-EW-Q214)
摘要: A new enzyme (alkaline protease 894) obtained from the marine extremophile Flavobacterium yellowsea (YS-80-122) has exhibited strong substrate-binding and catalytic activity, even at low temperature, but the characteristics of the hydrolysis with this enzyme are still unclear. The pearl oyster Pinctada martensii was used in this study as the raw material to illustrate the kinetic properties of protease 894. After investigating the intrinsic relationship between the degree of hydrolysis and several factors, including initial reaction pH, temperature, substrate concentration, enzyme concentration, and hydrolysis time, the kinetics model was established. This study showed that the optimal conditions for the enzymatic hydrolysis were an initial reaction pH of 5.0, temperature of 30A degrees C, substrate concentration of 10% (w/v), enzyme concentration of 2 500 U/g, and hydrolysis time of 160 min. The kinetic characteristics of the protease for the hydrolysis of P. martensii were obtained. The inactivation constant was found to be 15.16/min, and the average relative error between the derived kinetics model and the actual measurement was only 3.04%, which indicated a high degree of fitness. Therefore, this study provides a basis for the investigation of the concrete kinetic characteristics of the new protease, which has potential applications in the food industry.
语种: 英语
原文出处: 查看原文
WOS记录号: WOS:000318719700013
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内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/11029
Appears in Collections:中科院海洋生物资源可持续利用重点实验室_期刊论文

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[Chen Xin; Liu Qingqin] Foshan Univ, Sch Sci, Foshan 528000, Peoples R China; [Chen Hua; Cai Bingna; Sun Huili] Chinese Acad Sci, South China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China; [Cai Bingna; Sun Huili] Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China.Kinetic study of alkaline protease 894 for the hydrolysis of the pearl oyster Pinctada martensii,CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY,2013,31(3):591-597
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