Study on the Kinetics of Salmon Skin Proteolysis

Abstract

In this study, in order to study the kinetic mechanism of enzymatic hydrolysis of salmon protein, the kinetic model of enzymatic hydrolysis of salmon skin protein by papain was established. The skin protein of salmon was hydrolyzed by papain under the following conditions: the mass concentration of salmon skin protein is 55 g/L, the initial papain concentration is 2.0 g/L, the pH of enzymatic solution is 7.2 and the temperature of enzymatic hydrolysis is 55 °C. Finally, the kinetic model of hydrolysis was established as follows: Hydrolysis rate R =(27.217E0–0 0357S0exp[–0.2587(DH)]; Degree of hydrolysis DH = 3.879 ln[1 + 7.0165E0/S0 –0.0092t]. The reaction rate constant k3 = 27.217 min–1 and the enzyme deactivation constant kd = 7.0752 min–1 were deduced to control the enzymatic hydrolysis process. Further verification tests showed that the theoretical value of the degree of hydrolysis of the model was basically consistent with the actual value, and the kinetic model had certain practical value, indicating that the established salmon skin protease kinetic model could be used to guide and optimize the enzymatic hydrolysis process.