响应面法优化水牛乳酪蛋白源抗菌肽制备条件  

Response Surface Optimization of Conditions for Antibacterial Peptide Preparation from Buffalo Milk Casein

作　　者：成希飞[1] 李子超[1] 向明霞[1] 徐明芳[1] 

机构地区：[1]暨南大学生物工程系,广东广州510632

出　　处：《食品科学》2012年第23期215-218,共4页Food Science

基　　金：广东省科技计划项目(2009B011300003)

摘　　要：采用胰蛋白酶酶解南方水牛乳酪蛋白,以获得具有抗菌性的酶解产物。单因素试验表明,胰蛋白酶酶解酪蛋白的最佳酶解温度、酶解时间、酶与底物比分别为41℃、3h、2.0%,Box-Behnken响应曲面的中心组合试验优化结果表明:最佳酶解条件为:酶解温度43℃、酶解时间3.4h、最佳酶与底物比2.5%,此条件下酪蛋白的水解度为4.76%,酶解产生抗菌肽复合物对大肠杆菌(Escherichia coli)抑菌率可以达到81.34%。This paper reports the use of response surface methodology based on Box-Behnken experimental design to optimize the enzymatic hydrolysis of buffalo milk casein by trypsin for preparing antibacterial peptides.The optimum hydrolysis conditions were determined to be hydrolysis at 43 ℃ for 3.4 h with an enzyme/substrate ratio of 2.5%.Under these conditions,the degree of hydrolysis（DH） of buffalo milk casein was 4.76%,and the obtained hydrolysate showed an inhibitory rate as high as 81.34% against Escherichia coli.

关 键 词：酪蛋白 抗菌肽 优化 响应面 

分 类 号：Q514.3[生物学—生物化学]