胰蛋白酶水解牛血清白蛋白过程集总动力学研究

在间歇搅拌反应器中用胰蛋白酶水解牛血清白蛋白 ,考察了反应温度、底物浓度与酶用量等操作参数对水解度的影响规律。在此基础上 ,根据水解产物的相对分子质量分布将其归入四个集总组分 ,建立了此反应体系的四集总动力学模型。按照自下而上分层估算的原则 ,采用Marquardt法估算出反应网络中各反应的动力学常数。结果表明 ,产物空间体积的大小是影响反应速率的主要因素之一 ,动力学常数与温度的关系能较好地符合阿累尼乌斯关系式。经不同原料组成和反应条件的实验验证 ,各集总组分浓度的模型计算值与实验值较为吻合 ,这说明所建立的集总动力学模型能较为有效地预测反应网络的产物分布

Lumping kinetic model for tryptic hydrolysis of bovine serum albumin

Bovine serum albumin was hydrolyzed with trypsin in a batch stirred tank reactor. The influences of operating parameters, including reaction temperature, substrate concentration and enzyme dosage, on the degree of hydrolysis were investigated. The hydrolysates were reduced to four lumped components, according to their molecular weights. Four lumping kinetic models for tryptic hydrolysis reaction of bovine serum albumin were established. The rate constant of each reaction was estimated by Marquardt method in steps from lower level to upper level. It is shown that the volume of the hydrolysate is one of the primary factors influencing the rate constants. The relationship between kinetic constant and reaction temperature agreed well with the Arrhenius equation. The prediction of the model was tested by comparing the computed values with experimental values under the condition different from that for estimating the parameters. The results indicate that the lumping kinetic model can be used to predict the distribution of products effectively.