牛排菇多肽的酶解工艺优化

Optimization of Enzymatic Hydrolysis of Fistulln hepatica Polypeptides

以珍稀食用菌——牛排菇为原料,利用单因素试验和响应面法建立其多肽的酶解工艺。以水解度为指标,分别以5种蛋白酶:酸性蛋白酶、碱性蛋白酶、胰酶、胃蛋白酶、木瓜蛋白酶,对牛排菇进行酶解;考察不同反应时间、底物浓度、pH值、温度、加酶量对牛排菇多肽提取过程中水解度的影响,并结合响应面试验优化工艺条件。结果显示:胰酶为酶解牛排菇多肽的最适蛋白酶,当酶解时间5 h、底物浓度5%、pH8、加酶量10 000 U/g、酶解温度45℃时,牛排菇多肽的水解度为59.17%,且蛋白质含量可达33.67%。

This paper used the rare edible fungi Fistulln hepatica as raw material to establish the enzymatic hydrolysis technology for its polypeptides by single factor test and response surface methodology.Taking the degree of hydrolysis as the index,this paper used five kinds of proteinases (acid protease,alkaline protease,trypsin,pepsin,and papain) to hydrolyze F.hepatica.The effects of different reaction time,substrate concentration,pH value,temperature,and enzyme amount on the degree of hydrolysis in the process of extracting polypeptide from F.hepatica were investigated,and the technological conditions were optimized by response surface methodology.The results showed that trypsin was the most suitable protease to hydrolyze F.hepatica polypeptides.When hydrolysis time was 5 h,substrate concentration was 5%,pH value was 8,enzyme addition was 10 000 U/g,and hydrolysis temperature was 45 ℃,the hydrolysis degree of F.hepatica polypeptides was 59.17% and the protein content reached 33.67%.