响应面法优化鲟鱼精蛋白肽的酶解提取

摘要

对鲟鱼-甲骨板加工副产物精巢组织进行酶法提取,建立最佳提取工艺,从而得到功能活性鱼精蛋白肽.实验发现木瓜蛋白酶对鱼精蛋白的酶解度显著高于胃蛋白酶和胰蛋白酶.在以木瓜蛋白酶添加量、液料比、pH值、酶解时间和酶解温度值等条件为对象的单因素实验基础上进一步通过响应面法利用Box-Behnken试验设计原理构建鱼精蛋白肽的酶解提取模型,并得到最佳提取工艺条件:液料比为39.72,木瓜蛋白酶添加量3％,酶解pH7.0,温度55℃,时间8.22 h.该条件下鱼精蛋白水解度达5.44％,且该鱼精蛋白肽对大肠杆菌和金黄色葡萄球菌抑制显著.%In this research,enzymatic extraction of protamine peptides from primary tissues of sturgeon was studied.The optimum extraction technology was established,and the functional active protamine peptides were obtained.The results showed that the protamine hydrolysis of papain was significantly higher than that of pepsin and trypsin.On the basis of the single factor experiment with the conditions of adding amount,solid-liquid ratio,pH,the time and temperature of enzymatic hydrolysis,response surface methodology was further employed to establish a model for enzymatic hydrolysis of protamine peptides according to Box-Behnken design theory.The optimal extraction conditions were as follows:the solid-liquid ratio 39.72,papain 3％,pH 7.0 and temperature 55 ℃ for 8.22 h.The protamine hydrolysis degree reached to 5.44％.Moreover,the protamine peptides had good inhibitory effects on Escherichia coli and Staphylococcus aureus.