酸性蛋白酶制备花椒籽蛋白抗菌肽的研究

利用酸性蛋白酶酶解花椒籽蛋白制备抗菌肽，以底物质量浓度、酶与底物比、pH值、酶解温度、酶解时间为影响因子，在单因素试验结果的基础上，应用Box-Behnken方法进行三因素三水平的试验设计，以对大肠杆菌的抑菌率为响应值，应用响应面法对花椒籽蛋白制备抗菌肽工艺进行优化。其最佳工艺条件为：底物质量浓度30 mg/mL、酶与底物比3.0%、酶解pH 4.0、酶解温度51.2 ℃、酶解时间4.7 h，此条件下酶解产生的抗菌肽复合物的水解度为9.05%，对大肠杆菌的抑菌率为56.98%。

Preparation of Antibacterial Peptide Derived from Hydrolysis of Prickly Ash Seed Protein by Acid Protease

This work reports the preparation of antibacterial peptide by enzymatic hydrolysis of prickly ash seed protein
with acid protease. Substrate concentration, enzyme/substrate ratio, pH, hydrolysis temperature and hydrolysis time were
investigated by single factor method for their effect on the anti-E. coli activity of hydrolysates. Optimization of enzyme/
substrate ratio, hydrolysis temperature and hydrolysis time based on anti-E. coli activity of hydrolysates was carried out using
a Box-Behnken experimental design. The degree of hydrolysis of prickly ash seed protein was 9.05% and the inhibitory rate
of the produced antibacterial peptide against E. coli was 56.98% when the hydrolysis experiment was carried out for 4.7 h
at 51.2 ℃ and an initial pH of 4.0 with a substrate concentration of 30 mg/mL and an enzyme/substrate ratio of 3.0%.