Abstract:

The one-order thermal inactivation of papain for the enzymatic preparation of peptides from Ga/lus protein was investigated with the Gallus protein as the substrate.Th e K value under the mimesis of enzymatic preparation was also investigated.Then,by taking into account the competitive inhibition from both the substrate and the pro-duct.the corresponding enzymatic kinetic models were established．Moreover,the kinetic constants of the enzyma-tic preparation at 70℃ were respectively determ ined asK _d=0. 0113m in^{- 1},  K_m=5. 70×10^{- 3}mol/L and  K _cat=1. 5898min^{- 1}.The kinetic models describing the hydroxylation degree and the hydrolysis velocity were finally de-term ined．

Key words: words, papain, hydrolysis, Gallus, peptide, kinetic model