GUAN Rui,HUANG Ya-qin, GE You-yong, HUANG Ming-zhi (Department of Material Science and Engineering,Beijing University of Chemical Technology,Beijing 100029, China)
(Department of Material Science and Engineering,Beijing University of Chemical Technology,Beijing 100029, China
Abstract��
In this paper,the enzymatic degradation of succinylated gelatin with trypsin was studied.It was proved that in the degradation process of succinylated gelatin,trypsin not only can cut off the peptide linkage in the principle chain,but also have reactive activity to amido link chaining the succinic acid group and amino,which lead to the decrease of acylation degrees of degradation products.The influences of the concentration of the succinylated gelatin,reaction time,temperature,pH value, and amount of enzyme on the hydrolysis process of succinylated gelatin by trypsin were investigated.The optimum conditions for this degradation system were:(T=40 ��),mass concentration of substrate��100 g/L,pH=8.5,the mass ratio of the enzyme to substrate��0.005��
GUAN Rui,HUANG Ya-qin, GE You-yong, HUANG Ming-zhi .Degradation of Succinylated Gelatins with Trypsin[J]. Chemcial Industry and Engineering, 2005,22(3): 206-210
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2005, Vol. 22 
