响应曲面法优化油茶粕抗菌肽制备条件  

Optimization the Technology of Preparation of Antimicrobial Peptides Derived from Camellia Oleifera Abel Seed Meal Using Response Surface Methodology

作　　者：龚吉军[1,2] 李振华[1,2] 李忠海[1,2] 唐静[1,2] 钟海雁[1,2] 

机构地区：[1]稻谷及副产物深加工国家工程实验室,长沙410004 [2]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《中国食品学报》2012年第9期137-143,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十一五"科技支撑项目(2009BADB1B10)

摘　　要：以pepsin为水解酶,以对大肠杆菌的抑菌率为响应值,采用Design-Expert 7.1 Trial统计分析软件,设计4因素3水平试验,对油茶粕蛋白制备抗菌肽工艺进行优化。响应曲面法优化的试验结果:酶的添加量1.7%,pH1.9,反应温度36.8℃,反应时间60.10min。在此条件下,对大肠杆菌的抑制率为(66.05±0.22)%(n=4),与预测值67.88%无显著差异(P>0.05)。In this paper, using inhibitory rate on E. coli as response and using pepsin as proteolytic enzyme, a 43 factorial central composite design （through Design-Expert 7.1.3 software） was employed to optimize the hydrolysis condi- tions for preparation of antimicrobial peptides derivated from Camellia Oleifera Abel seed meal protein. The best hydroly- sis conditions were as followings： the enzyme dosage 1.70%, pH value 1.9, reactional temperature 36.8 ℃, and reaction- al time 60.10min. Under these conditions, the inhibitory rate on E. coli was 66.05±0.22%（n=4）, without significant dif- ference with the predicted value 67.88%（P〉0.05）.

关 键 词：油茶粕 多肽 抑菌活性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]