酶解海带蛋白制备抗菌肽的工艺优化

Optimization of Antibacterial Peptides Preparation by Enzymatic Hydrolysis of Kelp Protein

为优化碱性条件下海带抗菌肽的制备工艺,以海带蛋白为原料,采用碱性蛋白酶酶解以获得具有抗菌活性的多肽。通过酶解p H、酶底比、酶解时间及酶解温度等单因素试验,探讨了抗菌肽对大肠杆菌抑菌率的影响,并利用响应面法优化制备抗菌肽的最佳工艺条件。结果表明,最佳抗菌肽制备条件为:pH 11、酶底比7.6%、酶解时间4.6 h、酶解温度39.9℃。回归方程预测抑菌率可达30.62%,在最佳酶解条件下,3次验证试验测得抗菌肽对大肠杆菌的抑菌率为30.14%,与预测结果基本一致。该工艺操作便捷,为海带深加工利用提供理论依据。

In order to optimize the preparation of antibacterial peptides of kelp under alkaline conditions,kelp protein was hydrolyzed by alcalase.The effects of hydrolysis pH,enzyme/substrate ratio,hydrolysis time,and hydrolysis temperature on inhibitory rate of Escherichia coli were investigated.The process conditions were optimized using one-factor-at-a-time method and response surface methodology.The results showed that the optimum extraction conditions by response surface methodology were pH 11,enzyme/substrate ratio 7.6%,hydrolysis time 4.6 h,and hydrolysis temperature 39.9℃.The inhibitory rate predicted by regression equation could reach 30.62%,which was in good accordance with experimental result 30.14%by 3 validation experiments.The process was easy to operate,and it provided a theoretical basis for further utilization of kelp.