|
| 响应面试验优化复合酶法制备青刺果抗菌肽的工艺研究 |
| Optimization of preparation of antimicrobial peptides from Prinsepia utilis Royle by compound enzymes using response surface methodology |
| |
| DOI： |
| 中文关键词: 青刺果 抗菌肽 复配酶解 响应面试验 抑菌率 |
| 英文关键词:Prinsepia utilis Royle antimicrobial peptide compound enzymatic hydrolysis response surface methodology antibacterial rate |
| 基金项目:国家自然科学基金地区科学基金项目（31960462）；云南省基础研究计划面上项目（2019FB052）；云南省农业联合专项（2018FG001-040）；田洋丽江专家工作站项目 |
|
| Hits: 913 |
| Download times: 330 |
| 中文摘要: |
| 以青刺果脱脂粕为原料，利用复合酶法制备抗菌肽。筛选了最佳的复配水解酶种类及添加比例，在单因素实验的基础上，以青刺果蛋白酶解物对金黄色葡萄球菌的抑制率为响应值，利用响应面分析法优化制备青刺果蛋白酶解物的工艺条件。结果表明，最佳工艺条件为采用复合蛋白酶与木瓜蛋白酶以2∶ 1进行复配、酶添加量4.5%、酶解温度60 ℃、料液比 1∶ 35、pH 6.9、酶解时间4.7 h，该条件下青刺果蛋白水解度为23.92%，青刺果蛋白酶解物的抑菌率为31.62%。该研究为后续青刺果抗菌肽的分离鉴定及应用提供参考，对青刺果副产物的综合利用具有重要意义 |
| 英文摘要: |
| The antimicrobial peptide was prepared from defatted Prinsepia utilis Royle meal by compound enzyme method. The best compound hydrolase types and ratio were screened. Based on single factor experiment, taking the inhibition rate of the hydrolysate of Prinsepia utilis Royle protein against Staphylococcus aureus as the response value, the enzymatic preparation process of hydrolysate of Prinsepia utilis Royle protein was optimized using response surface methodology. The results showed that the optimal process conditions were obtained as follows: compound protease and papain mixed in a ratio of 2∶ 1, enzyme addition amount 4.5%, enzymolysis temperature 60 ℃, material-liquid ratio 1∶ 35, pH 69, and enzymolysis time 4.7 h. Under these conditions, the hydrolysis degree of the Prinsepia utilis Royle protein was 23.92%, and the antibacterial rate of the hydrolysate of Prinsepia utilis Royle protein was 31.62%. The study provided a reference for the subsequent separation, identification and application of antimicrobial peptides from Prinsepia utilis Royle, and was of great significance to the comprehensive utilization of the by-products of Prinsepia utilis Royle. |
| 查看全文 View/Add Comment Download reader |
| Close |
