酶法水解螺旋藻蛋白研究  

Study on the Enzymatic Hydrolysis of Spirulina Protein

作　　者：王辰[1] 刘芳[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《安徽农业科学》2008年第31期13485-13487,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究木瓜蛋白酶对螺旋藻蛋白的水解作用。[方法]采用正交试验设计分析温度、酶浓度、pH值、水解时间对水解度的影响,利用葡聚糖凝胶柱Sephadex G-25层析测定螺旋藻多肽分子量。[结果]木瓜蛋白酶水解螺旋藻蛋白的最适宜工艺参数为:温度55℃,酶与底物比0.4%,时间3 h,pH值6.0。[结论]当水解度为82.6%时,2个螺旋藻多肽洗脱峰的分子量分别为2 992和231 Da。[ Objective] The aim of the research was to study the hydrolysis of papain on spirulina protein. [Method] The effects of tenmperature, enzyme concentrate, pH value, time on enzymatic hydrolysis were studied by orthogonal design. The molecular weight of the peptide was detennind using sephadex G-25. [ Result] The optimum technological parameters of the hydrolysis of papain on spirulina protein was, temperature 55 ℃, enzyme-substmte ratio 0. 4% ,time 1 h,pH value 6.0.[ Conclusion]When the degree of hydrolysis was 82.6%, the molectdar weights of two elution peak of peptides were 2992 and 231 Da.

关 键 词：螺旋藻蛋白 水解度 蛋白酶 多肽 

分 类 号：Q949.2[生物学—植物学]