蚕蛹蛋白的酶法水解工艺及其口服液的制备

为了制得蚕蛹免疫活性蛋白肽口服液,对蚕蛹蛋白酶解工艺进行了优化。本文选用菠萝蛋白酶、碱性蛋白酶、中性蛋白酶、风味蛋白酶和木瓜蛋白酶这五种酶对脱脂蚕蛹蛋白进行酶解,以水解度和小鼠脾细胞的增殖为检测指标,得出碱性蛋白酶对脱脂蚕蛹蛋白的酶解效果最好,并通过单因素和响应面实验确定蚕蛹蛋白肽酶解的最佳工艺条件为:酶解温度55℃,加酶量6%,酶解时间2 h,pH8,水和底物比20:1,此条件下水解度为19.96%±1.02%,免疫活性OD₄₉₀为0.2512±0.0125。并进行蚕蛹蛋白肽免疫活性口服液的研制,通过感官评定得到最佳工艺为:蔗糖量8%,柠檬酸量1%。

Process of enzymatic hydrolysis of silkworm pupa and preparation of its oral liquid

In order to obtain oral liquid of immunoreactive peptide from silkworm pupa protein,the enzymatic hydrolysis of silkworm pupa protein was optimized. In this paper,the enzymatic hydrolysis of skimmed silkworm pupa protein was carried out by using five enzymes,such as bromelain,alkaline protease,neutral protease,flavor protease and papain. The degree of hydrolysis and the proliferation of mouse spleen cells were used as indicators to obtain alkaline protease. The optimum enzymatic conditions were as follows:the enzymolysis temperature was 55℃,the amount of enzyme was 6%,the enzymolysis time was 2 h,pH8 was determined by single factor and response surface experiment,water and substrate ratio 20:1,under this condition the degree of hydrolysis was 19.96%±1.02%,immunoactive OD₄₉₀ was 0.2512±0.0125. And the preparation of silkworm pupa protein peptide immunoreactive oral liquid was studied. The optimum process was obtained by sensory evaluation that the amount of sugar was 8% and citric acid was 1%.