超声波破碎法提取瑞士乳杆菌氨肽酶条件的优化  

Optimization of Ultrasonic Extraction Conditions of Aminopeptidase from Lactobacillus helveticus

作　　者：郭宇星[1] 潘道东[1] 

机构地区：[1]南京师范大学乳品生物技术研究所,江苏南京210097

出　　处：《食品科学》2008年第8期140-144,共5页Food Science

基　　金：国家自然科学基金项目(30571311);江苏省自然科学基金项目(BK2005137);国家高技术研究发展计划项目(2007AA10Z300)

摘　　要：目的:确定超声波破碎细胞提取瑞士乳杆菌氨肽酶的最佳条件。方法:采用单因素试验和响应面法对菌体浓度、超声波破碎功率、破碎时间进行研究。结果:菌体浓度、超声波破碎功率、破碎时间对超声波破碎程度都存在一定的影响,其中破碎时间影响最为显著。超声波破碎提取氨肽酶的最适条件为菌体浓度0.0238g/ml,破碎功率300W,破碎总时间26min(超声3s,间隔5s)。破碎后得到粗酶液总酶活力为72.99U。结论:采用超声波破碎方法可以较好地提取氨肽酶,运用响应面分析法优化超声波破碎条件是可行的。Objective： To optimize ultrasonic extraction conditions of aminopeptidase from Lactobacillus helveticus. Method： Effects of cell concentration, ultrasonic power and ultrasonic time were studied through single factor test and response surface methodology. Results： Cell concentration, ultrasonic power and ultrasonic time all have some effects on the extraction of aminopeptidase, and the most significant factor is ultrasonic time. The optimum conditons confirmed by response surface methodology are： cell concentration 0.0238 g/ml, ultrasonic power 300 W and ultrasonic time 26 min （ultrasonic treatment for 3 s with interval of 5 s）. On these conditions, the activity of aminopeptidase is 72.99 U. Conclusion： Aminopeptidase can be extracted from Lactobacillus helveticus cells treated by ultrasonic, and it is feasible to optimize ultrasonic extraction conditions using response surface methodology.

关 键 词：瑞士乳杆菌 超声波破碎 氨肽酶 

分 类 号：TS201.3[轻工技术与工程—食品科学]