酸性蛋白酶制备花椒籽蛋白抗菌肽的研究

doi:10.7506/spkx1002-6630-201513028

食品科学

酸性蛋白酶制备花椒籽蛋白抗菌肽的研究

姜太玲，吴红洋，申光辉，董小华，张志清*

四川农业大学食品学院，四川雅安 625014

出版日期:2015-07-15 发布日期:2015-07-08

Preparation of Antibacterial Peptide Derived from Hydrolysis of Prickly Ash Seed Protein by Acid Protease

JIANG Tailing, WU Hongyang, SHEN Guanghui, DONG Xiaohua, ZHANG Zhiqing*

College of Food Science, Sichuan Agricultural University, Ya’an 625014, China

Online:2015-07-15 Published:2015-07-08

摘要/Abstract

摘要：

利用酸性蛋白酶酶解花椒籽蛋白制备抗菌肽，以底物质量浓度、酶与底物比、pH值、酶解温度、酶解时间为影响因子，在单因素试验结果的基础上，应用Box-Behnken方法进行三因素三水平的试验设计，以对大肠杆菌的抑菌率为响应值，应用响应面法对花椒籽蛋白制备抗菌肽工艺进行优化。其最佳工艺条件为：底物质量浓度30 mg/mL、酶与底物比3.0%、酶解pH 4.0、酶解温度51.2 ℃、酶解时间4.7 h，此条件下酶解产生的抗菌肽复合物的水解度为9.05%，对大肠杆菌的抑菌率为56.98%。

关键词: 花椒籽蛋白, 抗菌肽, 酸性蛋白酶, 抑菌率

Abstract:

This work reports the preparation of antibacterial peptide by enzymatic hydrolysis of prickly ash seed protein
with acid protease. Substrate concentration, enzyme/substrate ratio, pH, hydrolysis temperature and hydrolysis time were
investigated by single factor method for their effect on the anti-E. coli activity of hydrolysates. Optimization of enzyme/
substrate ratio, hydrolysis temperature and hydrolysis time based on anti-E. coli activity of hydrolysates was carried out using
a Box-Behnken experimental design. The degree of hydrolysis of prickly ash seed protein was 9.05% and the inhibitory rate
of the produced antibacterial peptide against E. coli was 56.98% when the hydrolysis experiment was carried out for 4.7 h
at 51.2 ℃ and an initial pH of 4.0 with a substrate concentration of 30 mg/mL and an enzyme/substrate ratio of 3.0%.

Key words: prickly ash seed protein, antibacterial peptide, acid protease, inhibitory rate

中图分类号:

TS201.2

姜太玲，吴红洋，申光辉，董小华，张志清*. 酸性蛋白酶制备花椒籽蛋白抗菌肽的研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201513028.

JIANG Tailing, WU Hongyang, SHEN Guanghui, DONG Xiaohua, ZHANG Zhiqing*. Preparation of Antibacterial Peptide Derived from Hydrolysis of Prickly Ash Seed Protein by Acid Protease[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201513028.

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酸性蛋白酶制备花椒籽蛋白抗菌肽的研究

Preparation of Antibacterial Peptide Derived from Hydrolysis of Prickly Ash Seed Protein by Acid Protease

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