Optimization of Ultrasonic Extraction Conditions of Aminopeptidase from Lactobacillus helveticus

Abstract

Abstract: Objective:To optimize ultrasonic extraction conditions of aminopeptidase from Lactobacillus helveticus. Method:Effects of cell concentration,ultrasonic power and ultrasonic time were studied through single factor test and response surface methodology. Results:Cell concentration,ultrasonic power and ultrasonic time all have some effects on the extraction of aminopeptidase,and the most significant factor is ultrasonic time. The optimum conditons confirmed by response surface methodology are:cell concentration 0.0238 g/ml,ultrasonic power 300 W and ultrasonic time 26 min(ultrasonic treatment for 3 s with interval of 5 s) . On these conditions,the activity of aminopeptidase is 72.99 U. Conclusion:Aminopeptidase can be extracted from Lactobacillus helveticus cells treated by ultrasonic,and it is feasible to optimize ultrasonic extraction conditions using response surface methodology.

Key words: Lactobacillus helveticus, ultrasonic, aminopeptidase

GUO Yu-Xing, PAN Dao-Dong. Optimization of Ultrasonic Extraction Conditions of Aminopeptidase from Lactobacillus helveticus[J]. FOOD SCIENCE, 2008, 29(8): 140-144.

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Optimization of Ultrasonic Extraction Conditions of Aminopeptidase from Lactobacillus helveticus

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