猪胃蛋白酶的生产工艺优化研究  

Optimization of porcine pepsin production process

作　　者：饶春[1] 田倩[1] 周敏[1] 何泽超[1] 

机构地区：[1]四川大学化学工程学院,四川成都610065

出　　处：《现代化工》2015年第3期94-97,共4页Modern Chemical Industry

摘　　要：在不影响胃蛋白酶活性的条件下,对现有的胃蛋白酶生产工艺加以改进,以降低胃蛋白酶产品的丙酮残留量。采用酸法提取胃蛋白酶,用丙酮作沉淀剂,且在2次固液分离中丙酮的加入量分别至溶液比轻度为0.95和0.87效果最佳,酶活收率为140.7 U/(g原料),产品收率为5.38%,比活为8.61 U/mg,5%胃蛋白酶溶液的浊度为1.270 A。利用将产品粉碎后再干燥的方法除去残留的丙酮,通过单因素试验和正交试验,以产品中丙酮残留量及比酶活作为指标,确定的最优工艺条件为:粉碎时间为45 s,干燥温度为20℃,干燥时间为6 h。该工艺参数下得到胃蛋白酶中丙酮残留量仅为0.75%,比酶活为8.72 U/mg,较未处理的胃蛋白酶产品丙酮残留量减少了40.5%,比酶活基本保持不变。To reduce the acetone residues, the optimization of porcine pepsin production process is performed. Using acid extraction technology with acetone as precipitant, the enzyme activity, yield and specific activity are 140. 7 U/g（ raw material） ,5.38% and approximately 8.72 U/mg,respectively. The turbidity of 5% porcine pepsin solution is 1. 270 A. The method of crushing and drying pepsin is used to remove the residue of acetone with acetone residues and enzyme activity as an index. The optimum conditions are ：45 seconds of the pulverizing time ,20℃ of the drying temperature and 6 hours of the drying time. Under this condition, the acetone residue is only 0. 75% and the specific activity is approximately 8.72 U/mg. Compared with the untreated porcine pepsin, the acetone residues is reduced by 40. 5% and the specific activity nearly remains.

关 键 词：胃蛋白酶 生产工艺 沉淀 丙酮残留量 

分 类 号：Q814.1[生物学—生物工程]