酶解法去除透明质酸发酵液中蛋白质  

Enzymatic Removal of Protein from Fermentation Broth Containing Hyaluronic Acid

作　　者：牛全凤 徐慧[2] 李文婧[2] 孙文涛[2] 李博[2] 程成[1] 刘建军[1,2] NIU Quanfeng;XU Hui;LI Wenjing;SUN Wentao;LI Bo;CHENG Cheng;LIU Jianjun(College of Biological Engineering, Qilu University of Technology, Jinan 250300, China;Food and Fermentation Engineering Key Lab of Shandong Province, Jinan 250013, China)

机构地区：[1]齐鲁工业大学生物工程学院,山东济南250300 [2]山东省食品发酵工程重点实验室,山东济南250013

出　　处：《食品科学》2017年第6期160-164,共5页Food Science

摘　　要：为有效降低透明质酸的蛋白质质量分数,通过单因素试验和响应面优化试验对酶解法去除透明质酸发酵液中蛋白质进行研究。在蛋白酶的筛选实验中,结果表明,胰蛋白酶处理后的蛋白质质量分数最低,并确定了胰蛋白酶酶解的最适条件:酶解p H 8.4、酶解温度50℃、酶用量44 000 U/g、酶解时间6 h。在此条件下透明质酸的蛋白质质量分数为6.75%,蛋白质去除率为66.25%。经过硅藻土进一步后处理,得到透明质酸产品蛋白质质量分数小于0.1%,蛋白质去除率达到99%以上,符合医药级透明质酸标准。The present work was aimed at optimizing the enzymatic removal of protein from the fermentation broth rich inhyaluronic acid using a combination of one-factor-at-a-time method and response surface methodology.The results showedthat trypsin was selected as the best enzyme for minimum protein content.The optimal hydrolysis conditions were obtainedas follows:initial pH value,8.4;temperature,50℃;enzyme dosage,44000U/g;and time,6h.Under these conditions,the protein content was reduced to6.75%with a percentage removal of66.25%.After further processing with diatomite,the protein content was decreased to as low as0.1%with a percentage removal of over99%,which reached the standard ofpharmaceutical grade hyaluronic acid.

关 键 词：透明质酸 蛋白质 胰蛋白酶 响应面法 

分 类 号：R284.2[医药卫生—中药学]