利用抑菌率对羊骨酶解产物的制备中最佳用酶的筛选

Selection of the Best Protease in the Preparation of the Enzymatic Hydrolysis Production of Sheep-bone

利用碱性蛋白酶、中性蛋白酶、胃蛋白酶、胰蛋白酶、动物蛋白酶、酸性蛋白酶和木瓜蛋白酶分别在各自最适条件下对羊骨进行酶解,以大肠杆菌、枯草杆菌和藤黄球菌为供试菌种,以抑菌性为指标,对7种酶作用下所得酶解产物的抑菌性进行评定,以选出水解最佳用酶。结果表明,在各自最适条件下,胃蛋白酶酶解产物(pH值为3.0,37℃,底物质量浓度0.2kg/L,酶添加浓度2000U/g,作用时间6h)的抑菌效果最佳。

In this thesis, the sheep-bone was hydrolyzed with seven different protease-alcalase, neutral protease, pepsin, trypsin, animal protease, aidie protease and papain, and assessed the antibacterial activity of it＇s production with E.coli, bacillus subtilis, and micrococcus luteus to select the best protease. The result showed that the antibacterial effect of hydrolysis production of pepsin was the best （pH=3.0, 37 ℃, the bone concentration 0.2 kg/L, the enzyme concentration 2 000 U/g, duration 6 h） in the same activity of seven enzymes.