牦牛肉组织蛋白酶L提取工艺的优化  

Optimization of the technology for extracting cathepsin L from yak meat

作　　者：王文婷[1] 刘昕[1] 余群力[1] 田甲春[1] 师希雄[1] 李儒仁[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院

出　　处：《食品与发酵工业》2013年第1期225-230,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(No.31060221);国家现代农业(肉牛牦牛)产业技术体系资助(CARS-38);公益性行业农业科研专项(201203009)

摘　　要：为了获得提取牦牛肉中组织蛋白酶L的最佳工艺参数,首先采用Plackett-Burman试验对影响酶活力的7个因素进行筛选,发现浸提缓冲液pH值、L-Cys浓度及(NH4)2SO4饱和度3个因素显著影响酶活力。基于该3个因素的最陡爬坡试验、中心组合设计及响应面分析结果表明:3个因素对酶活力的影响大小依次为浸提缓冲液pH值>(NH4)2SO4饱和度>L-Cys;最佳提取工艺为:浸提缓冲液pH值5.68、L-Cys浓度为6.48 mmol/L、(NH4)2SO4饱和度为76.63%。在此条件下,酶活力最高为13.98 U/mg。试验结果与模型预测值吻合良好,说明所建模型切实可行,为进一步研究牦牛肉组织蛋白酶L的提取工艺提供理论依据。In order to obtain the optimal technical parameters for extracting Cathepsin L from Yak Meat,Plackett-Burman experiment was employed to screen the significant factors affecting the enzyme activity,which including pH of extraction buffer solution,L-Cys and ammonium sulfate saturation.The results of steepest ascent experiment,Central composite design and response surface analysis showed that the effects order from high to low of three factors on the enzyme activity were as follows： pH of extraction buffer solution,ammonium sulfate saturation and L-Cys.The optimal extraction process was pH5.68 of extraction buffer solution,6.48mmol/L L-Cys and 76.63% ammonium sulfate saturation.The enzyme activity of Cathepsin L reached 13.98Unit/mg under optimized conditions.The results showed the models fitted well the experimental data and the model was feasible,which provided a theoretical basis for further study on extraction technology for Cathepsin L from Yak Meat.

关 键 词：牦牛肉 组织蛋白酶L 提取 优化 响应面 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]