羊胎盘提取残余物免疫肽制备工艺的优化  

Optimization of immune peptides production from goat placenta

作　　者：周洁静[1] 侯银臣[1] 刘旺旺[1] 李桂谊 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510640

出　　处：《食品与发酵工业》2015年第3期129-134,共6页Food and Fermentation Industries

摘　　要：在羊胎盘提取功能活性物质后,测定残余物主要生化组分的基础上,以酶解免疫肽对小鼠脾细胞的单独刺激指数(SI)为评价指标,通过单因素优化、响应面法优化复合酶解羊胎盘提取残余物制备免疫活性肽的酶解工艺。结果显示:在酶添加量2 500 U/g蛋白,中性蛋白酶和风味蛋白酶复配比1.75∶1,酶解时间4 h,酶解温度45℃,p H 7.0和料液比1∶50(g∶m L)条件下,酶解产物的SI值达到0.261 2,较阳性对照增加494%。After extracting the main functional components from goat placenta,the chemical components of the residues were detected and SI was used as the indicator to study the zymohydrolysis of placenta residues. The conditions of zymohydrolysis by Neutrase and Flavourzyme to prepare peptides with high immunity were optimized. The result showed that the SI could reach to 0. 261 2 by regression model under the condition of : enzyme substrate ratio 2500 U / g protein,Neutrase and Flavourzymecomplex ratio 1. 75∶ 1,hydrolysis time 4h,hydrolysis temperature 45 ℃,p H 7. 0 and liquid ratio 1∶ 50 g protein / ml. This study provides optimized parameters and technical support for producing immune peptides from goat placenta's residues.

关 键 词：羊胎盘 提取残余物 脾细胞免疫肽 复合酶解 工艺优化 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]