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Research on Tryptic Hydrolytic Course of Casein

Peijun Li

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Abstract

The enzymatic hydrolysis of casein by trypsin under alkaline condition is systematically studied. The effect of operating parameters-enzyme concentration,substrate concentration,time,pH and temperature-on the degree and the speed of hydrolysis of hydrolysed protein is measured using colorimetic method. The optimal operating conditions(50℃,pH7.0,0.1% enzyme,20 g/L casein and 20 min) are obtained and the degree of hydrolysis reaches to 16.19%.In the end, Km is obtained according to the Lineweaver-Burk.

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The enzymatic hydrolysis of casein by trypsin under alkaline condition is systematically studied. The effect of operating parameters-enzyme concentration,substrate concentration,time,pH and temperature-on the degree and the speed of hydrolysis of hydrolysed protein is measured using colorimetic method. The optimal operating conditions(50℃,pH7.0,0.1% enzyme,20 g/L casein and 20 min) are obtained and the degree of hydrolysis reaches to 16.19%.In the end, Km is obtained according to the Lineweaver-Burk.

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Available abstract

The enzymatic hydrolysis of casein by trypsin under alkaline condition is systematically studied. The effect of operating parameters-enzyme concentration,substrate concentration,time,pH and temperature-on the degree and the speed of hydrolysis of hydrolysed protein is measured using colorimetic method. The optimal operating conditions(50℃,pH7.0,0.1% enzyme,20 g/L casein and 20 min) are obtained and the degree of hydrolysis reaches to 16.19%.In the end, Km is obtained according to the Lineweaver-Burk.

Key concepts: Casein, Hydrolysis, Trypsin, Chemistry, Chromatography, Substrate (aquarium), Enzyme, Enzymatic hydrolysis

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