Protamex蛋白酶水解小麦面筋蛋白的工艺及产物抑菌作用的研究

HYDROLYSIS PROCESS OF WHEAT GLUTEN PROTEIN BY PROTAMEX AND ANTIMICROBIAL PROPERTY OF THE HYDROLYSATE

采用Protamex复合蛋白酶水解小麦面筋蛋白制备抗菌肽.以抑菌率为指标,以大肠杆菌为目标菌,考察了反应温度、pH、水解时间、底物质量分数、加酶量等因素对抗菌肽生成的影响,在单因素分析的基础上通过正交试验得出小麦面筋蛋白抗菌肽的最佳水解工艺条件:温度55℃、pH9.0、加酶量200 mg/g、底物质量分数2.0%,在此条件下得到的抗菌肽对大肠杆菌的抑菌率为7.2%.抑菌试验结果表明:抗菌肽对金黄色葡萄球菌、黑曲霉和黄曲霉都有一定的抑菌效果,其中,对黑曲霉的抑菌作用最强,抑菌率达到12.4%.

In this paper,we prepared antimicrobial peptides by hydrolyzing wheat gluten protein using Protamex.Taking the inhibitory rate as index and Escherichia coli as target,the article studied the effects of reaction factors,such as reaction temperature,pH value,hydrolysis time,substrate concentration and Protamex amount on the preparation of antimicrobial peptides.Based on the single factor experiments,the optimal hydrolysis conditions of the antimicrobial peptides were obtained as follows by orthogonal experiment,temperature 55 ℃,pH value 9.0,Protamex amount 200 mg/g,and substrate concentration of 2.0%.Under the optimal conditions,the inhibitory rate of the antimicrobial peptides to Escherichia coli was up to 7.2%.The antimicrobial test results showed that the antimicrobial peptides had effects in inhibiting Staphylococcus aureus,Aspergillus niger and Aspergillus flavus,wherein the antimicrobial peptides had the highest inhibition effect on Aspergillus niger,and the inhibition rate was up to 12.4%.