摘要
为有效降低透明质酸的蛋白质质量分数,通过单因素试验和响应面优化试验对酶解法去除透明质酸发酵液中蛋白质进行研究。在蛋白酶的筛选实验中,结果表明,胰蛋白酶处理后的蛋白质质量分数最低,并确定了胰蛋白酶酶解的最适条件:酶解p H 8.4、酶解温度50℃、酶用量44 000 U/g、酶解时间6 h。在此条件下透明质酸的蛋白质质量分数为6.75%,蛋白质去除率为66.25%。经过硅藻土进一步后处理,得到透明质酸产品蛋白质质量分数小于0.1%,蛋白质去除率达到99%以上,符合医药级透明质酸标准。
The present work was aimed at optimizing the enzymatic removal of protein from the fermentation broth rich inhyaluronic acid using a combination of one-factor-at-a-time method and response surface methodology.The results showedthat trypsin was selected as the best enzyme for minimum protein content.The optimal hydrolysis conditions were obtainedas follows:initial pH value,8.4;temperature,50℃;enzyme dosage,44000U/g;and time,6h.Under these conditions,the protein content was reduced to6.75%with a percentage removal of66.25%.After further processing with diatomite,the protein content was decreased to as low as0.1%with a percentage removal of over99%,which reached the standard ofpharmaceutical grade hyaluronic acid.
作者
牛全凤
徐慧
李文婧
孙文涛
李博
程成
刘建军
NIU Quanfeng;XU Hui;LI Wenjing;SUN Wentao;LI Bo;CHENG Cheng;LIU Jianjun(College of Biological Engineering, Qilu University of Technology, Jinan 250300, China;Food and Fermentation Engineering Key Lab of Shandong Province, Jinan 250013, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第6期160-164,共5页
Food Science
关键词
透明质酸
蛋白质
胰蛋白酶
响应面法
hyaluronic acid
protein
trypsin
response surface methodology
作者简介
牛全凤（1992—），女，硕士研究生，研究方向为微生物资源开发。E-mail：Niuquanfeng0629@163.com;通信作者：刘建军（1962—），男，研究员，博士，研究方向为微生物资源开发。E-mail：liujj-2000@163.com
