关键词: 酪蛋白, 胰蛋白酶, 酶解, 色谱, 集总, 模型, 动力学

Abstract: On the basis of chromatography analysis and reaction mechanism of enzymatic hydrolysis, the four-lumping kinetic model for the process of casein tryptic hydrolysis was established. According to the molecular mass, the hydrolysates were combined into four lumps and the simplified reaction network was described with intrinsic kinetics equation, which contained product inhibition, substrate inhibition and enzyme inactivation. The lumps were prepared by membrane separation, and the lumping kinetic constants were estimated by the Marquardt method. The ability of prediction and extrapolation of the lumping kinetic model was fitted and tested by comparing the computed values with the experimental ones, which demonstrated that the lumping method could characterize the kinetic behavior of complicated bio-reaction and predict the concentration distribution of multi-products.

Key words: 酪蛋白, 胰蛋白酶, 酶解, 色谱, 集总, 模型, 动力学