响应面法优化芝麻蛋白酶解工艺及其产物 抑菌活性的研究

目的为了得到芝麻蛋白双酶分步酶解的最佳工艺参数以及酶解产物的抑菌活性。方法采用响应面法优化双酶分步酶解芝麻蛋白的工艺参数,并以抑菌圈直径大小为指标,考察芝麻蛋白酶解产物对大肠杆菌和金黄色葡萄球菌的抑菌活性以及最小抑菌浓度。结果响应面优化得到双酶分步酶解的最适酶解条件为:总酶量6200 U/g,碱性蛋白酶:木瓜蛋白酶=3:1,先加入碱性蛋白酶后反应1.6 h后加入木瓜蛋白酶,总反应时间为4 h。在此条件下,芝麻蛋白水解度实测值为29.673%,与预测值30.622%相近。芝麻蛋白酶解产物对大肠杆菌无抑制作用,但是具有抑制金黄色葡萄球菌的活性,得到其最小抑菌活性浓度为25.29mg/m L。结论响应面分析法优化芝麻蛋白双酶分步酶解工艺是可行的,芝麻蛋白酶解产物具有抑制金黄色葡萄球菌的活性。

Study on the optimum hydrolytic process of sesame protein by response sur-face method and the antibacterial activity of its hydrolysate

Objective To obtain the maximum enzymatic hydrolysis efficiency of the stepwise double-enzyme hydrolysis of sesame protein and the antibacterial activity of its hydrolysate. Methods The process parameters of stepwise double-enzyme hydrolysis of sesame protein were optimized by response surface method. The size of inhibition zone diameters was measured to investigate the antimicrobial activity and minimal inhibitory concentration of sesame protein hydrolysate on Escherichia coli and Staphylococcus aureus. Results The optimum enzymatic hydrolysis conditions of the stepwise double-enzyme hydrolysis were as follows: total enzyme was 6200 U/g, the dosage of alkaline protease to papain was 3:1, the papain was added after the alkaline protease reacted with 1.6 h, and the total reaction time was 4 h. Under these conditions, the measured value of sesame protein hydrolysis degree was 29.673%, and the predicted value was 30.622%. Two kinds of values were almost identical. The sesame protein hydrolysat had no inhibitory effect on Escherichia coli, but it had the activity of inhibiting Staphylococcus aureus, and the minimum in-hibitory activity was 25.29 mg/mL. Conclusion It is feasible to optimize the enzymatic hydrolysis process of sesame protein by using response surface analysis, and the sesame protein hydrolysate has the activity of inhibiting Staphylococcus aureus.