摘要
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.
作者
吴承燕
苏羽航
王艳君
刘冬梅
王靖
WU Chengyan;SU Yuhang;WANG Yanjun;LIU Dongmei;WANG Jing(Fujian Universities and Colleges Engineering Research Center of Soft Plastic Packaging Technology for Food,Key Laboratory of Measurement and Control System for Coastal Environment,Fuqing Branch of Fujian Normal University,Fuqing 350300)
出处
《食品工业》
CAS
北大核心
2020年第1期109-112,共4页
The Food Industry
基金
福建省教育厅A类项目(JA15578)
食品软塑包装技术福建省高校工程研究中心开放基金项目(G1-KF1606).
关键词
海带蛋白
抗菌肽
碱性蛋白酶
kelp protein
antibacterial peptide
alcalase