酶法制备云芝菌丝体肽的研究  

Study on preparation of the peptide from mycelium of Polystictuis versicolor by enzymes

作　　者：宋万杰[1] 张红印[1] 马永昆[1] 赵云霞[1] 上官丽娟[1] 赵伟民[2] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]青海大学生物科学系,青海西宁810016

出　　处：《食品工业科技》2008年第7期117-120,共4页Science and Technology of Food Industry

基　　金：江苏大学高级专业人才科研启动基金(04JDG047);江苏省高校自然科学基金项目(06KJB210013)

摘　　要：通过分析三种蛋白酶对云芝菌丝体的酶解情况,确定以中性蛋白酶作为水解酶用酶,用单因素实验考察了其相应的酶解条件,正交实验得出最佳水解条件为:pH8.0,温度50℃,底物浓度10%,酶浓度0.6mg/g,水解时间2h,在此条件下的水解度为33.28%。将酶解液通过10、5、3kDa截流分子量的超滤膜,测定不同分子量段肽溶液的肽得率和清除羟基自由基的IC50值,结果表明:分子量在3kDa以下的肽得率最高,清除羟基自由基的能力最强。The enzymolysis conditions of the three proteinases on the mycelium of Polystictuis versicolor were analyzed, then a neutral proteinase was selected. Through the single-factor experiment and orthogonal experiment, the optimal hydrolysis conditions were as follows, pH8.0, temperature 50℃, substrate concentration 10%, enzyme/substrate ration （E/S）0.6mg/g, and hydrolys 2h. Under this condition, the degree of hydrolysis was33,28%, The hydrolyte was filtrated by filtration, using 10,5,3kDa membrane of Millipore Company, and the yield of peptide and the IC50 of ofhydroxyl radical scavenging of different molecular peptides were analyzed, the results showed that when the Mw were less than 3kDa, the yield of peptide was the highest, and the ability of radical elimination was the strongest.

关 键 词：云芝 酶 水解度 酶解 

分 类 号：TS201.3[轻工技术与工程—食品科学]