响应面法优化酪蛋白抗菌肽的制备工艺

Optimization of the preparation technology of antibacterial peptides from casein by response surface methodology

以酪蛋白为实验原料,利用胃蛋白酶水解制备抗菌肽。在单因素实验的基础上采用Box-Behnken模型响应面设计,建立了胃蛋白酶酶解酪蛋白制备抗菌肽的三元二次回归模型,确定底物浓度2.6%、水解温度37.7℃、pH2.6、酶浓度3%、酶解时间4h为最佳的酶解条件,在此条件下,酶解液对金黄色葡萄球菌的抑菌圈直径达到25.8mm。

Casein was hydrolyzed by pepsin for antibacterial peptides preparation.Based on one-factor experimental design and the Box-Behnken response surface model,the quadratic model was obtained with Design-Expert and the optimal hydrolysis condition was substrate concentration 2.6%,temperature 37.7 ℃,pH 2.6,enzyme to substrate ratio 3% and enzymolysis time 4 h.Under the above condition,the diameter of inhibition zone of the hydrolysate against S.aureus was 25.8 mm.