食品科学2017，Vol.38Issue(16)：158-164,7.DOI:10.7506/spkx1002-6630-201716025
Plackett-Burman和Box-Behnken试验优化苦荞蛋白酶解制备抗菌肽的工艺
Optimization of Enzymatic Hydrolysis of Tartary Buckwheat Protein for Preparing Antibacterial Peptides by Plackett-Burman and Box-Behnken Designs
摘要
Abstract
The enzymatic hydrolysis of tartary buckwheat protein with neutral protease to produce antibacterial peptides was optimized using Plackett-Burman and Box-Behnken designs.One-factor-at-a-time experiments were carried out to investigate the effect of substrate concentration,enzyme-to-substrate ratio,pH,hydrolysis temperature and time on the antibacterial activity and peptide concentration of hydrolysates.The factors with a significant influence on the response variables were selected using Plackett-Burman design and optimized for maximum peptide concentration using Box-Behnken design.The optimum parameters for enzymatic hydrolysis were determined as follows:substrate concentration 3.22％,enzyme-to-substrate ratio 4 000 U/g and pH 6.86.Under these conditions,the peptide concentration was 32.41 mg/mL,in good agreement with the predicted value (32.12 mg/mL),and the percentage inhibition of antimicrobial peptides was (27.88 ± 2.78)％ against E.coli and (94.56 ± 0.74)％ against S.aureus.In conclusion,this optimized procedure was reasonable.关键词
苦荞蛋白/酶解/抗菌肽/Plackett-Burman试验/Box-Behnken试验Key words
tartary buckwheat protein/enzymatic hydrolysis/antibacterial peptides/Plackett-Burman design/Box-Behnken design分类
轻工纺织引用本文复制引用
赵红倩,宋风霞,江祥师,沈申燚,尚东亮,李莉蓉..Plackett-Burman和Box-Behnken试验优化苦荞蛋白酶解制备抗菌肽的工艺[J].食品科学,2017,38(16):158-164,7.基金项目
国家自然科学基金地区科学基金项目(31460424) （31460424）
云南省省级人培项目(KKSY20140505) （KKSY20140505）
昆明理工大学大学生创新创业项目(201610674099) （201610674099）
