响应面法优化新疆马鹿鹿茸蛋白质酶解工艺

Optimization of Protein Enzymatic Hydrolysis Technology from Velvet Antler of Wapiti in Xinjiang by Response Surface Method

以鹿茸蛋白水解效果为目标,考察了酶解体系中p H、底物浓度、水解时间、水解温度及加酶量这些因素对水解度的影响,结合响应面分析法(RSM)对马鹿鹿茸蛋白质的酶解工艺进行优化,并对最优条件下获得的水解物实施血管紧张素转化酶(ACE)抑制效果评价。试验结果表明,在p H 8.0、酶水解温度55℃、加酶量3 500 U、底物浓度1 g/100 m L的条件下,采用木瓜蛋白酶水解90 min后,马鹿鹿茸蛋白质水解度达到9.7%,所得鹿茸蛋白水解产物的ACE抑制率为36.3%。研究为马鹿鹿茸的高效利用奠定基础。

Aiming at antler protein hydrolysis effect, study the influence of pH, substrate concentration, hydrolysis time, hydrolysis temperature and volume of enzyme on the hydrolysis degree of proteins. The protein enzymatic hydrolysis technology from velvet antler of wapiti was optimized, based on the response surface method （RSM）. The angiotensin converting enzyme （ACE） inhibitory effect of the hydrolysate under optimum enzymatic hydrolysis condition was evaluated. The results indicated that under the condition of pH 8.0, hydrolysis temperature 55 ~C, volume of enzyme 3 500 U, substrate concentration 1 g/100 mL, after hydrolyzing for 90 min with papain, the hydrolysis degree of proteins from velvet antler of wapiti reached 9.7%, and the ACE inhibitory rate of the hydrolysate from velvet antler protein was 36.3%. The basis for the efficient utilization of the velvet antler of wapiti was set.