Vorob'ev Mikhail M
A.N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, 28 ul. Vavilova, Moscow 119991, Russia.
Foods. 2025 Jan 2;14(1):93. doi: 10.3390/foods14010093.
The hydrolysis of proteins by proteases (proteolysis) plays a significant role in biology and food science. Despite the importance of proteolysis, a universal quantitative model of this phenomenon has not yet been created. This review considers approaches to modeling proteolysis in a batch reactor that take into account differences in the hydrolysis of the individual peptide bonds, as well as the limited accessibility (masking) for the enzymes of some hydrolysis sites in the protein substrate. Kinetic studies of the proteolysis of β-casein and β-lactoglobulin by various proteolytic enzymes throughout the whole degree of hydrolysis are reviewed. The two-step proteolysis model is regarded, which includes demasking of peptide bonds as a result of opening of the protein structure at the first stage, then hydrolysis of the demasked peptide bonds. To determine the kinetics of demasking, the shift in Trp fluorescence during opening of the protein substrate is analyzed. Two stages of demasking and secondary masking are also considered, explaining the appearance of unhydrolyzed peptide bonds at the end of proteolysis with decreasing enzyme concentrations. Proteolysis of a nanosized substrate is considered for the example of tryptic hydrolysis of β-CN micelles, leading to the formation and degradation of new nanoparticles and non-monotonic changes in the secondary protein structures during proteolysis.
蛋白酶对蛋白质的水解作用（蛋白水解）在生物学和食品科学中起着重要作用。尽管蛋白水解很重要，但尚未建立该现象的通用定量模型。本综述考虑了在间歇式反应器中对蛋白水解进行建模的方法，这些方法考虑了各个肽键水解的差异，以及蛋白质底物中某些水解位点对酶的有限可及性（屏蔽）。综述了在整个水解程度上各种蛋白水解酶对β-酪蛋白和β-乳球蛋白进行蛋白水解的动力学研究。文中探讨了两步蛋白水解模型，该模型包括在第一阶段由于蛋白质结构打开导致肽键去屏蔽，然后是去屏蔽肽键的水解。为了确定去屏蔽的动力学，分析了蛋白质底物打开过程中色氨酸荧光的变化。还考虑了去屏蔽和二次屏蔽的两个阶段，解释了在蛋白水解结束时随着酶浓度降低未水解肽键的出现。以β-CN胶束的胰蛋白酶水解为例，考虑了纳米级底物的蛋白水解，导致新纳米颗粒的形成和降解以及蛋白水解过程中二级蛋白质结构的非单调变化。
