超声酶解制备牡丹籽降血糖肽的响应面优化研究

Optimization of ultrasonic-assisted enzymatic preparation of peony seed hypoglycemic polypeptide by response surface methodology

为获得一种新型的降血糖肽,应用超声辅助酶法制备牡丹籽蛋白源降血糖肽,并通过单因素和响应面实验进行工艺优化。对酶解的7个因素进行筛选,确定5个主要因素进行响应面实验设计优化。最优工艺参数为:温度37.3℃,时间21.68 min,超声波功率60.52 W(体积600 cm3),p H8.01,加酶量10202 U/g,2%蛋白浓度,超声波频率28 k Hz,此条件下实际抑制率达到40.25%;比相同条件未使用超声的抑制率提高了14.9%。本研究不仅为超声辅助加速制备牡丹籽降血糖肽的研究和实际应用提供基础,也为牡丹籽蛋白的综合利用提供新的方向。

In order to get a new type of hypoglycemic peptide,ultrasonic-assisted enzymatic was used to prepare peony seed hypoglycemic peptide, and the process was optimized by one- factor and response surface experiments.Five factors were determined to be optimized by the response surface methodology from the seven factors of enzymolysis.The optimal process parameters were temperature of 37.3 ℃,time of 21.68 min, power of 60.52 W（volume of 600 cm3 ）, pH8.01, enzyme of 10202 U/g, protein concentration of 2%, frequency of 28 kHz, and the actual inhibition rate was 40.25% under this condition,which was increased by 14.9% compared with the no ultrasonic condition. This study not only provided basis for ultrasonic assisted preparation of peony seeds hypoglycemic peptide,but also gave a new utilization direction of peony seed protein.