食品与发酵工业2018，Vol.44Issue(4)：180-185,6.DOI:10.13995/j.cnki.11-1802/ts.014799
响应面法优化鲟鱼精蛋白肽的酶解提取
Enzymatic extraction optimization of protamine peptides from sturgeon by response surface methodology
摘要
Abstract
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.关键词
响应面/鱼精蛋白肽/酶解/鲟鱼Key words
response surface/protamine peptides/enzymolysis/sturgeon引用本文复制引用
白婵,饶丹华,熊光权,磨定信,张金木,王宝华,李宁,廖涛..响应面法优化鲟鱼精蛋白肽的酶解提取[J].食品与发酵工业,2018,44(4):180-185,6.基金项目
现代农业产业技术体系专项资金资助(CARS46) （CARS46）
湖北省农科院青年科学基金项目(2016NKYJJ28) （2016NKYJJ28）
湖北省重大科技创新计划项目(2015ABA038) （2015ABA038）
湖北省农业科技创新中心项目(2018-620-000-001-036) （2018-620-000-001-036）
