食品科学 ›› 2009, Vol. 30 ›› Issue (10): 46-48.doi: 10.7506/spkx1002-6630-200910005

• 工艺技术 • 上一篇    下一篇

酸法提取猪胃蛋白酶的工艺研究

张丽萍,王 莹,崔素萍   

  1. 黑龙江八一农垦大学食品学院
  • 收稿日期:2008-07-25 修回日期:2008-10-13 出版日期:2009-05-15 发布日期:2010-12-29
  • 通讯作者: 张丽萍 E-mail:zlp57@yahoo.com.cn
  • 基金资助:

    黑龙江省科技厅“十一五”重点课题(GB06B403-3)

Study on Acid Extraction Technology of Pepsin from Porcine Gastric Mucosa

ZHANG Li-ping,WANG Ying,CUI Su-ping   

  1. (College of Food Science and Technology, Heilongjiang August- first Land Reclamation University, Daqing 163319, China)
  • Received:2008-07-25 Revised:2008-10-13 Online:2009-05-15 Published:2010-12-29
  • Contact: ZHANG Li-ping, E-mail:zlp57@yahoo.com.cn

摘要:

目的:优化猪胃蛋白酶的酸法提取工艺。方法:在单因素试验的基础上,应用二次回归正交旋转组合设计,以猪胃蛋白酶活力为指标,建立猪胃蛋白酶活力与盐酸浸提液量、盐酸浓度、提取温度、浸提时间等因素间的数学模型。结果:回归模型较好的反应了猪胃蛋白酶活力与盐酸浸提液量、盐酸浓度、提取温度、浸提时间的关系;酸法提取工艺最佳条件为:浸提液量6.2ml、盐酸浓度1.6%、温度45℃、浸提时间59.9min,提取的猪胃蛋白酶粗酶液活力可达4751.0U/g。结论:本方法可作为天然猪胃蛋白酶的提取工艺。

关键词: 猪胃蛋白酶, 提取, 酶活

Abstract:

Objective: To optimize the extraction technology of pepsin from porcine gastric mucosa with hydrochloric acid. Methods: Based on single factor test, quadratic regression orthogonal rotational combination design was applied to establish a mathematical model with pepsin activity as a function of hydrochloric acid dosage, concentration of hydrochloric acid, temperature, and extraction time. Results: The mathematical model reflected the relationship between the above factors and pepsin activity well. The optimized extraction parameters were as follows: hydrochloric acid dosage 6.7 ml, concentration of hydrochloric acid 1.2%, temperature 48.1℃, and extraction time 60 min, and under these conditions the activity of extracted pepsin was up to 4677.0 U/g.

Key words: pepsin from porcine gastric mucosa, extraction, enzyme activity

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