响应面优化苦瓜多肽制备条件的优化  

The optimization of preparation of polypeptide-k by response surface analysis

作　　者：张宇[1] 赵男 王奕云[1] 汪建明[1] 

机构地区：[1]食品营养与安全省部共建教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2013年第S1期78-83,共6页China Food Additives

摘　　要：苦瓜多肽是从新鲜的苦瓜中提炼出来的生物活性成分,由17种166个氨基酸组成,与胰岛素有相似的结构和理化指标,具有显著的调节血糖效果。本文以新鲜的苦瓜为原料利用超声波和纤维素酶使细胞壁破裂,用木瓜蛋白酶酶解制备多肽,然后灭酶、过滤,得到酶解液。优化超声辅助及纤维素酶条件,确定超声时间为30min,纤维素酶酶解条件为:pH4.5,作用温度55℃,反应时间3h,添加量5%;对木瓜蛋白酶的添加量、pH、作用温度、反应时间分别进行单因素实验,然后采用Box-Behnken响应曲面法分析上面四因素的交互影响,最终确定木瓜蛋白酶最优酶解条件为:pH 6.04,作用温度55.57℃,反应时间2.14h,添加量6.26%。对优化条件进行验证实验,多肽得率为64.7689%。The fresh bitter melon were taken as the main material of the preparation of the polypeptide-k,cell walls were broken down through the ultrasonic waves and cellulose,and preparation of peptides by papain. Optimize the conditions of ultrasonic waves and cellulose: 30min was obtained. The optimum enzymolysis condition of cellulose:pH4. 5,temperature 55℃,reaction time 3h,dosage 5%. The optimization of papain was determined on the basis of single-factor experiment by the response surface analysis. The optimum enzymolysis condition of papain: pH6. 04,temperature 55. 57℃,reaction time 2. 14h,dosage 6. 26%. The final polypeptide yield was 64. 7689%.

关 键 词：苦瓜多肽 超声波 纤维素酶 木瓜蛋白酶 响应面分析 

分 类 号：TQ936.16[化学工程]