蛋白质“酶解度”概念的探究

分析了蛋白质水解度参数在监测蛋白质酶解过程中的不足，并根据蛋白质酶解过程特点提出了酶解度的概念与测定方法。将酶解度定义为一个比值，用于描述蛋白质酶解体系中新增肽链数相对于原有肽链数的变化，可以有效反映酶对蛋白质的酶切过程。根据酶解度的定义，只要分别测定出酶解前的体系中肽链数目与酶解后体系中的肽链增量，通过计算两者的比值就可以计算出该条件下的酶解度。体系中的肽链数目可以通过甲醛滴定法测定出体系中的游离氨基数与新增自由氨基数来计算。

Exploration of Conception of Degree of Enzymatic Hydrolysis

The major defects of DH （degree of hydrolysis） were discussed, and the conception and determination methods of DEH （ degree of enzymatic hydrolysis） were developed in this arti- cle. The DEH was defined as a ratio between the addition of peptide chains and the amounts of origin peptide chains of the protein in enzymatic system to determine the degree of enzymatic hy- drolysis of protein. When the amounts and addation of peptide chains were determined and cal- culated, the value of DEH would obtained according to the conception of DEH. The amounts of free amino groups, determined by formol titration, could be used to calculate the value of DEH.