响应面法优化黄绿蜜环菌子实体蛋白酶解条件

Optimization of hydrolysing condition for fruiting body protein of Armillaria luteo-virens Sacc by enzymes with response surface methodology

黄绿蜜环菌(Armillaria luteo-virens Sacc)子实体中蛋白含量很高,采用酶水解黄绿蜜环菌子实体蛋白的方法是生产具有生物学功能特性的活性肽的有效途径。实验采用酸性蛋白酶、中性蛋白酶和碱性蛋白酶水解黄绿蜜环菌子实体蛋白制备生物活性肽。实验中确定了酶解前处理条件,即最适宜的酶制剂为中性蛋白酶。酶解条件的优化采用中心组合响应面分析法:建立数学模型回归分析,模型评价,最后进行验证实验。结果表明:底物浓度为7.6%、加酶量为1.6%、酶解温度为52℃、酶解时间为6.4h,此条件下蛋白水解度最高。

Protein in fruiting body of ArmiUaria luteo-virens Sacc is high. It is effective way to hydrolyse protein of fruiting body in Armillaria luteo-virens Sacc by enzymes to produce active peptides with biological function. Acidity protease, neutral protease and basicity protease was used to obtain active biological peptides from fruiting body in ArmiUaria luteo-virens Sacc. The prehydrolysis condition had been defined that the suitable enzyme was neutral enzyme. The response surface methodology was used to optimize hydrolysed conditions of fruiting body in Armillaria luteo-virens Sacc including the central combined design, response surface analysis, evaluation of model and certification of the analysis from response surface plot. The result showed that DH of protein was the highest when concentration of substrate was 7.6 （ % ）, quantity of enzyme was 1.6 （ % ）, temperature of hydrolysis was 52℃ and time of hydrolysis was 6. 4 hours.