金针菇蛋白酶解制备抑菌肽的工艺优化及功能评价  

Optimization of Enzymolysis Technology of Flammulina Velutipes Proteins and Evaluation of Peptides Antibacterial Activity

作　　者：李桂峰[1] 赵国建[1] 肖春玲[1] 李星辰[1] 刘静[1] 

机构地区：[1]山西师范大学食品科学与工程学院,山西临汾041000

出　　处：《中国食品学报》2012年第10期107-112,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为了研究金针菇蛋白质的最佳酶解工艺和抑菌活性,在单因素试验的基础上,采用响应面设计,研究酶解时间、酶与底物比([E]/[S])和酶解温度对工艺的影响。以大肠杆菌为指示菌,以水解度和抑菌圈直径为响应值,最终确定酶解金针菇蛋白制备抑菌肽的最佳条件是:酶解时间4.59h,[E]/[S]4.73%,温度58.62℃。在此条件下,水解度为45.94%,抑菌圈直径为17.58mm,与理论预测值(水解度45.27%,抑菌圈直径17.45mm)的误差均在1%以内,说明所建模型具有较好的拟合性。酶解液经SephadexG-50凝胶层析法分析,抑菌肽相对分子质量主要分布在260.9～2538.6之间。In order to establish optimal enzymolysis technology for Flammulina velutipes proteins and evaluate of peptides antibacterial activity, response surface method（RSM）, based on Box-Behnken design, was used to optimize enzymolysis conditions. E. coli was used as indicator bacteria and diameter of inhibition zone was used as the activity monitoring parameter. Three independent variables （of hydrolysis time, ratio of enzyme to substrate（[E]/[S]）, and enzymolysis temperature） were taken into consideration. The optimum enzymolysis conditions to achieve the maximum antibacterial activity were as follows： time 4.59 h, [E]/[S] 4.73%, temperature 58.62 ℃. A quadratic model was constructed between enzymolysis conditions and antibacterial activity. Degree of hydrolysis（DH） and diameter of inhibition zone 45.94% and 17.58 mm respectively（the relative error of less than 1%）, which was well matched with the predicted yield. The molecular weight of peptides distributed among 260.9～2 538.6 by Sephadex G-50 chromatography method.

关 键 词：金针菇肽 酶解 抑菌活性 相对分子质量 响应面法 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]