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