紫苏分离蛋白酶解制备抗菌肽的工艺优化

摘要

In this experiment, perilla seed protein isolate as raw material, through alkaline protease (Alcalase) was prepared by hydrolysis of Perilla antibacterial peptide. Using Escherichia coli as indicator bacteria , based on single factor experiments, using response surface (RSM) to optimize the hydrolysis method, we study the relationship between the Perilla anti peptide antibacterial property , thermal stability and hydrolytic degree and bacteriostasis. Results: in 6.89 % of the amount of enzyme, hydrolysis temperature 52.68 ℃, substrate concentration 4.17%, pH 8.98, 3h hydrolysis conditions, prediction theory of enzymatic hydrolysate of RSM value was 19.33 mm, the actual measured value is 19.40 mm. Antibacterial tests showed that:perilla inhibition effects of antibacterial peptides on Salmonella , bacillus and Staphylococcus aureus were. Show that the degree of hydrolysis and the Bacteriostatic Experiment: the antibacterial activity was increased with the increasing degree of hydrolysis, then tended to be stable.%以紫苏分离蛋白为原料，通过碱性蛋白酶（Alcalase）水解制备紫苏抗菌肽。以大肠杆菌为指示菌，在单因素试验基础上，运用响应面（RSM）法对水解条件进行优化，并研究了紫苏抗肽的广谱抗菌性、热稳定性和水解度与抑菌性的关系。结果显示：在加酶量6.89%、酶解温度52.68℃、底物浓度4.17%、pH 8.98，水解3 h的条件下，酶解产物RSM的理论预测值为19.33 mm，实际测量值为19.40 mm。广谱抗菌试验表明：紫苏抗菌肽对沙门氏菌、枯草芽孢杆菌和金黄色葡萄球菌均有抑制作用。水解度和抑菌性试验表明：抑菌性随水解度增加而增强，后趋于稳定。