酸法提取猪胃蛋白酶的工艺研究  

Study on Acid Extraction Technology of Pepsin from Porcine Gastric Mucosa

作　　者：张丽萍[1] 王莹[1] 崔素萍[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品科学》2009年第10期46-48,共3页Food Science

基　　金：黑龙江省科技厅"十一五"重点课题(GB06B403-3)

摘　　要：目的:优化猪胃蛋白酶的酸法提取工艺。方法:在单因素试验的基础上,应用二次回归正交旋转组合设计,以猪胃蛋白酶活力为指标,建立猪胃蛋白酶活力与盐酸浸提液量、盐酸浓度、提取温度、浸提时间等因素间的数学模型。结果:回归模型较好的反应了猪胃蛋白酶活力与盐酸浸提液量、盐酸浓度、提取温度、浸提时间的关系;酸法提取工艺最佳条件为:浸提液量6.2ml、盐酸浓度1.6%、温度45℃、浸提时间59.9min,提取的猪胃蛋白酶粗酶液活力可达4751.0U/g。结论:本方法可作为天然猪胃蛋白酶的提取工艺。Objective： To optimize the extraction technology of pepsin from porcine gastric mucosa with hydrochloric acid. Methods： Based on single factor test, quadratic regression orthogonal rotational combination design was applied to establish a mathematical model with pepsin activity as a function of hydrochloric acid dosage, concentration of hydrochloric acid, temperature, and extraction time. Results： The mathematical model reflected the relationship between the above factors and pepsin activity well. The optimized extraction parameters were as follows： hydrochloric acid dosage 6.2 ml, concentration of hydrochloric acid 1.6%, temperature 45℃, and extraction time 59.9 min, and under these conditions the activity of extracted pepsin was up to 4751.0 U/g.

关 键 词：猪胃蛋白酶 提取 酶活 

分 类 号：Q556.9[生物学—生物化学]