| 基于神经网络的鹿角盘蛋白水解模型 |
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| 引用本文： | 张峰,王志兵,邱芳萍.基于神经网络的鹿角盘蛋白水解模型[J].吉林工学院学报,2009,30(1):22-25. |
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| 作者姓名： | 张峰 王志兵 邱芳萍 |
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| 作者单位： | 长春工业大学化学与生命科学学院,吉林,长春,130012
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| 摘 要： | 研究了底物浓度、酶添加量、温度、时间、pH值对鹿角盘酶水解的影响，并利用神经网络建立鹿角盘酶解过程的数学模型。结果表明，所建立的模型能很好地描述鹿角盘酶水解过程，为有限水解提供了基础。
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| 关 键 词： | 神经网络 酶水解模型 有限水解 |
Antler protein hydrolyzation model based on neural network |
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| ZHANG Feng,WANG Zhi-bing,QIU Fang-ping.Antler protein hydrolyzation model based on neural network[J].Journal of Jilin Institute of Technology,2009,30(1):22-25. |
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| Authors: | ZHANG Feng WANG Zhi-bing QIU Fang-ping |
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| Institution: | School of Chemical & Life Science;Changchun University of Technology;Changchun 130012;China |
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| Abstract: | The influences of the substrate concentration,the quantity of enzyme,temperature,time and pH value on the process of antler enzyme hydrolyzation are studied here,and the math model for the antler enzyme hydrolyzation is built based on the neural network.The experimental results show that the model can describe the hydrolyzation process well,which offer a basis for the limited hydrolyzation. |
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| Keywords: | neural network enzyme hydrolyzation model limited hydrolyzation |
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