化学工业与工程
Home  |   |  About Journal  |  Editorial Board  |  Instruction  |  Subscriptions  |  Download  |  Publication Ethics  |  Contacts Us  |  Chinese
Chemcial Industry and Engineering 2005, Vol. 22 Issue (3) :206-210    DOI:
Article Current Issue | Next Issue | Archive | Adv Search << | >>
Degradation of Succinylated Gelatins with Trypsin
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
Reference
Related Articles
Download: PDF (293KB)   HTML 1KB   Export: BibTeX or EndNote (RIS)      Supporting Info
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��
Service
Email this article
Add to my bookshelf
Add to citation manager
Email Alert
RSS
Articles by authors
Keywords��   
Received 2005-05-15; published 2005-05-15
Cite this article:   
GUAN Rui,HUANG Ya-qin, GE You-yong, HUANG Ming-zhi .Degradation of Succinylated Gelatins with Trypsin[J]  Chemcial Industry and Engineering, 2005,V22(3): 206-210
Copyright 2010 by Chemcial Industry and Engineering