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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (30): 296-300.doi: 10.11924/j.issn.1000-6850.2012-0848

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

响应面法优化碱性蛋白酶制备酪蛋白抗菌肽的研究

付莉 陈二兵   

  • 收稿日期:2012-03-12 修回日期:2012-05-14 出版日期:2012-10-25 发布日期:2012-10-25
  • 基金资助:

    酪蛋白抗菌肽的制备与研究

Research on the Optimization of Hydrolyzing Casein Using Alkaline Protease to Prepare for Casein Antibacterial Peptide by Response Surface Methodology

  • Received:2012-03-12 Revised:2012-05-14 Online:2012-10-25 Published:2012-10-25

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摘要：

酪蛋白抗菌肽作为一种新型抗菌剂，分子量较小、热稳定性强、水溶性好、无免疫原性、对人无毒副作用等特点，可广泛应用于食品、药品、化妆品、饲料行业中。因此本研究利用碱性蛋白酶水解酪蛋白，以碱性蛋白酶浓度、酶解时间、酶解温度为影响因子，在单因素试验结果的基础上，应用Centure-Composite Design中心组合方法进行三因素三水平的实验设计，以酪蛋白水解液抑菌圈直径为响应值，运用响应面法对水解条件进行进一步的优化。结果表明：酶解温度、酶浓度、酶解时间对酪蛋白水解液抑菌圈直径影响显著；酪蛋白抗菌肽制备的最佳工艺为：水解温度为55.73℃，酶添加量为0.67%，酶解时间为66.07 min。回归方程预测酪蛋白水解液抑菌圈直径理论值可达到21.66 mm，3次验证实验的平均抑菌圈直径为21.67 mm，与理论最大值接近，可见该模型能较好地预测酪蛋白抗菌肽制备的最佳条件。

关键词: 氮肥, 氮肥, 施肥, 油菜, 吸收量

Abstract:

Casein antibacterial peptide was a novel antibacterial agent, which has characteristics of molecular weight, thermal stability, good solubility in water, no immunogenicity, non-toxic side effects on people and other, so it could be widely used in food, medicine, cosmetics, feed industry. We hydrolyzed casein using alkaline protease and based on alkaline protease concentration, hydrolysis time, hydrolysis temperature viewed as influence factors. We used single factor experiments and centure-composite design center combination method of three factors and three levels experimental design to further opitimaze hydrolysis condition. The results showed that the effect of enzyme concentration, hydrolysis time, hydrolysis temperature were significant. The conditions of casein antibacterial peptide preparation were optimized as following: enzyme concentration 0.67%, hydrolysis temperature 55.73℃, and time 66.07 min. Regression equations predicting casein hydrolysate antibacterial ring diameter could reached 21.66 mm, the average degree of antibacterial ring diameter of three experiments could reached 21.67 mm, which was close to the theoretical maximum, showing that the model could predict the optimal conditions of casein antibacterial peptide preparation.