酶解牛乳铁蛋白制备乳铁素B的酶解条件研究  

Study on the conditions of producing lactoferricin B by pepsin digestion of bovine lactoferrin

作　　者：张东送[1] 庞广昌[1] 胡志和[1] 王彦[2] 刘萍[2] 

机构地区：[1]天津商学院生物工程系,天津300134 [2]海军后勤学院,天津300450

出　　处：《中国乳品工业》2004年第5期13-15,共3页China Dairy Industry

基　　金：国家自然科学基金资助项目(30170685)

摘　　要：乳铁素B是牛乳铁蛋白经胃蛋白酶酶解后所得到的最重要的抗菌肽,乳铁蛋白酶解生成乳铁素后抗菌活性大大增强。通过正交试验确立了牛乳铁蛋白酶解制备乳铁素B的最佳条件,指出在底物质量浓度为50g/L,酶与底物质量浓度比为1∶30(质量比),酶解时间为60min时所得的乳铁素质量浓度及活性较好。Lactoferricin B (Lfcin B) is the main antimicrobial peptide generated by pepsin digestion of bovine lactoferrin(Lf). Lfcin B also shows a significant antibacterial activity than that of Lf. This paper try to get the optimum enzyme hydrolysis conditions by orthogonal experiments. The results indicated.that the optimum enzyme hydrolysis conditions were substrate 5%, enzyme:substrate ratio 1:30 and time 60 minutes

关 键 词：乳铁素B 牛乳 铁蛋白 酶解条件 抗菌活性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]