响应面法优化胃蛋白酶制备花椒籽蛋白抗菌肽的研究

Optimization of antibacterial peptides preparation using pepsin from prickly ash seed protein by response surface methodology

摘要: 以花椒籽蛋白为原料,采用胃蛋白酶水解制备抗菌肽。在单因素实验结果的基础上,应用Box-Behnken中心组合方法进行四因素三水平的实验设计,以大肠杆菌（Escherichia coli）抑菌率为响应值建立数学模型,确定底物浓度4.9%、酶与底物比（g/g）0.9∶100、pH2.0、酶解温度32℃、酶解时间3h为最佳酶解条件。此条件下酶解产生的抗菌肽复合物的抑菌率可以达到60.96%。

Abstract: Prickly ash seed protein was hydrolyzed by pepsin for antibacterial peptides preparation. One-factor-at-a-time method and response surface analysis based on Box-Behnken design, using four factors and three levels of response surface methodology to analyzed each factor. The inhibitory rate on Escherichia coli in response to the value of establishing mathematical model and the optimal hydrolysis condition was substrate concentration 4.9%, enzyme/substrate ratio (g/g) 0.9∶100, pH2.0, hydrolysis temperature 32℃ and hydrolysis time 3h. Under these conditions, the obtained hydrolysate showed an inhibitory rate as high as60.96%.