超声辅助酶法制备黑水虻抗菌肽的工艺优化

Process Optimization of Ultrasound-Assisted Enzymatic Preparation of Hermetiaillucens Antimicrobial Peptide

试验旨在探讨黑水虻抗菌肽制备影响因素,优化黑水虻抗菌肽的制备工艺。以提取率和对金黄色葡萄球菌和大肠杆菌抑菌圈直径为指标,筛选出中性蛋白酶为试验用酶;基于单因素试验结果,以超声功率、处理时间、酶解温度和pH等4个因素为自变量,以提取率为响应值,进行4因素3水平响应面优化试验。结果表明,超声功率53 W、超声时间23 min、酶解温度52℃、pH 7.3为黑水虻抗菌肽制备最佳工艺,该工艺抗菌肽制备率为(26.16±0.94)%,对金黄色葡萄球菌和大肠杆菌的抑菌圈直径分别为(16.82±1.27)mm和(18.71±0.86)mm。结果表明,该工艺下抗菌肽制备率高,抑菌效果良好,能够为黑水虻高附加值产品的产业化开发提供参考。

In the purpose of this study is to investigate the influencing factors of the preparation of Herme⁃tiaillucens antimicrobial peptides and to optimize the preparation process.Taking the extraction rate and the diameter of the inhibition zone against Staphylococcus aureus and Escherichia coli as indicators,the neutral protease was screened out as the experimental enzyme:based on results of the single factor analysis,using ultrasonic power,treatment time,enzymatic hydrolysis temperature and pH as independent variables,and extraction rate as the response variable,a 4-factor 3-level response surface optimization experiment was constructed.The results show that ultrasonic power of 53 W,ultrasonic time of 23 min,enzymolysis temperature of 52℃,pH of 7.3,were the best extraction process for Hermetiaillucens antimicrobial peptides.Under this process,the extraction rate of antimicrobial peptides was(26.16±0.94)%,and the diameters of the inhibition zone against Staphylococcus aureus and Escherichia coli were(16.82±1.27)mm and(18.71±0.86)mm,respectively.The process has a high rate of antimicrobial peptide preparation and good antibacterial effect,which can provide a reference for the industrial development of high value-added products for Hermetiaillucens.