牦牛骨免疫活性肽的酶解制备研究

Study on yak bone immune active peptide preparation by enzymatic hydrolysis

摘要: 本文以脾淋巴细胞增殖率作为评价指标,比较了碱性蛋白酶、胃蛋白酶、胰蛋白酶、木瓜蛋白酶对利用牦牛骨制备免疫活性肽的酶解效果。在单因素实验的基础上,采用正交实验优化免疫活性肽酶解制备条件。结果表明,木瓜蛋白酶适合酶解牦牛骨制备免疫活性肽,其最佳酶解工艺参数为:酶解时间4 h,p H6.5,酶解温度60℃,酶与底物比5000 U/g,底物质量浓度6 g/100 m L,对应的活性肽浓度为1.92 g/100 m L,此条件下脾淋巴细胞增殖率达72.09%。

Abstract: The proliferation of hydrolysates on spleen lymphocyte was selected as an indicator.The effects of alkaline protease,pepsin,trypsin and papain on the hydrolysis of yak bone were compared. Based on single factor experiment,orthogonal experiment was used to optimize the enzymatic hydrolysis conditions for immune active peptide preparation.The result showed that papain was suitable for producing yak bone immune active peptide and the optimum enzymatic hydrolysis conditions were determined as follows: 4 h of enzymatic hydrolysis time,6.5of p H,60 ℃ of enzymatic hydrolysis temperature,5000 U / g of ratio of enzyme and substrate,6 g /100 m L of substrate concentration,and the corresponding active peptide concentration was 1.92 g /100 m L. Under such conditions,the proliferation rates of spleen lymphocyte was 72.09%.