超大孔微球固定木瓜蛋白酶制备酵母抗氧化肽  

Enzymatic hydrolysis of yeast proteins to antioxidant peptides by papain immobilized on gigaporous microspheres

作　　者：刁文锦 张松平[1] 王平[1] 周炜清[1] 马光辉[1] 苏志国[1] 张羽飞[1] 

机构地区：[1]中国科学院过程工程研究所生化工程国家重点实验室,北京100190 [2]中国科学院大学,北京100049

出　　处：《化学工程》2013年第11期1-4,13,共5页Chemical Engineering(China)

基　　金：国家重点基础研究发展规划(973)基金资助项目(2009CB724705);国家自然科学基金资助项目(20976180;21106164);中科院知识创新项目(KSCX-EW-G-3)

摘　　要：文中选用新型超大孔聚甲基丙烯酸缩水甘油酯微球偶联木瓜蛋白酶,用于催化酵母蛋白水解制备抗氧化肽。木瓜蛋白酶在微球上负载量为66.5 mg/g,并且均匀分布于微球内外表面;固定化酶比活力为137.5 U/mg,活力回收率达60.6%,高于商品化介孔微球固定化酶的活力。在固定化木瓜蛋白酶的可控催化作用下,酵母蛋白水解产物的最高抗氧化活力为81.2 mol TE/g,远高于蔬果的抗氧化活力。此外,固定化木瓜蛋白酶重复使用20次后仍剩余35%的初始活力。Yeast proteins were enzymatically hydrolyzed into antioxidant peptides by papain immobilized on gigaporous poly（ glycidyl methacrylate） （PGMA） microspheres. Papain molecules uniformly distribute on the outer and inner surface of PGMA microspheres, and the loading amount of papain on microsphere reaches 66.5 mg/g. In addition, the specific activity and activity recovery of papain after immobilization are 137.5 U/mg and 60.6% , respectively, which are much higher than that on commercial mesoporous microspheres. Subsequently, yeast proteins are hydrolyzed to antioxidant peptides with controllable activity by immobilized papain, and the highest antioxidant activity of product is 81.2 mol TE/g. Furthermore, immobilized papain retains 35% of its initial activity after 20 cycles.

关 键 词：超大孔微球 木瓜蛋白酶 酵母蛋白 抗氧化肽 

分 类 号：Q814.2[生物学—生物工程]