Kinetics of Enzymatic Hydrolysis of polysaccharide-rich Particulates

多醣顆粒物之酵素催化水解動力

何品晶(Pin-Jing He) ； 呂凡(Fan Lü) ； 邵立明(Li-Ming Shao) ； 潘修疆(Xiu-Jiang Pan) ； 李篤中(Duu-Jong Lee)

《Journal of the Chinese Institute of Chemical Engineers》 38卷1期 (2007/01) Pp. 21-27

摘要

溶液酸鹼度及揮發性有機酸皆可能為有機顆粒物水解之抑制因素，但其水解抑制之相對重要性則尚未釐清。本研究探討含大量多醣之馬鈴暑在固定pH值(5-9)與外加20g L^(-1)醋酸條件下之水解動力，發現pH值為較醋酸更重耍之抑制因素。簡化Chen-Hashimoto model: -dS/dt=K(下標 H)S/(K(下標 S)(S0-S)+S)可最適當描述抑制效應不明顯之馬鈴署初期水解反應數據，而包含三個抑制因（H(上標 +), OH(上標 -)，總／未解離／解離醋酸）之非競爭性抑制模型(K(下標 H)=K(下標 H)^0/(1+I/K1))則可描述後期抑制效應明顯時之水解數據。

並列摘要

Both pH volatile fatty acid (VFA) inhibit the hydrolysis of particulate organic waste. It is not clear yet whether VFA or pH is the dominant factor in hydrolysis inhibition. The effects of pH and acetate on the enzymatic hydrolysis of potato samples containing mainly carbohydrate were studied at fixed pH values (5~9) and with/without 20 g L^(-1) acetate. The leaching liquors were refreshed at prescribed intervals. Experimental results showed that both pH and acetate influenced the hydrolysis of carbohydrate, but that pH was more influential than acetate.
Numerous kinetic models could fit the hydrolysis data during the first 40 h of hydrolysis when inhibitive effects were not significant. The simplified Chen-Hashimoto model, -dS/dt=K(subscript H)S/(K(subscript S)(S0-S)+S), closely fit all of the experimental data. Also, the fitting achieved by applying the non-competitive inhibition model (K(subscript H)=K(superscript 0 subscript H)/(1+I/K1)) on three inhibitors (H(superscript +), OH(superscript -)), total/undissociated/dissociated acetate) was excellent for carbohydrate hydrolysis.

並列關鍵字

pH value ； Acetate ； Enzymatic hydrolysis ； Inhibition ； Particulate organic waste ； Kinetic models