响应面法优化猪血红蛋白抗菌肽的制备工艺  

Optimization of the Preparation Process for Antibacterial Peptides Derived from Porcine Hemoglobin by Response Surface Methodology

作　　者：潘晓倩[1] 成晓瑜[1] 张顺亮[1] 乔晓玲[1] 陈文华[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2013年第11期1-5,共5页Meat Research

基　　金："十二五"国家科技支撑计划项目(2012BAD28B09)

摘　　要：以猪血红蛋白为原料,利用筛选出的蛋白酶水解制备抗菌肽,以酶解液抑菌率和水解度为指标,通过单因素试验对酶解温度、加酶量和酶解时间3个主要工艺参数进行研究,在此基础上,通过响应面优化酶解工艺,建立数学模型。结果表明,胰蛋白酶最适合水解猪血红蛋白制备抗菌肽,其最佳条件为酶解温度49.72℃、加酶量2852.81U/g、酶解时间5.19h,酶解产物抑菌率的理论预测值89.70%,实际测量值90.32%。可见,利用胰蛋白酶水解猪血红蛋白能够得到抑菌活性较高的酶解产物,且该模型能够较好的预测抗菌肽制备最佳工艺条件。The appropriate protease was selected for enzymatic preparation of antibacterial peptides from porcine hemoglobin. Three crucial process parameters, hydrolysis temperature, enzyme dosage and time, were optimized using response surface methodology based on a quadratic polynomial model developed to predict antibacterial activity of hydrolysates. The results showed that trypsin was the optimum protease for the preparation of antibacterial peptides from porcine hemoglobin, and the optimum preparation conditions were found to be hydrolysis at 49.72℃ for 5.19 h with an enzyme dosage of 2852.81 U/g. The predicted antibacterial activity of hydrolysates under the optimized conditions was 89.70% compared to 90.32% as experimentally observed. Therefore, porcine hemoglobin can be a source of antibacterial hydrolysates and the model presented in this study has a good capacity to predict the optimum conditions for preparing antibacterial peptides.

关 键 词：猪血红蛋白 抗菌肽 酶解 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]