酶解法去除透明质酸发酵液中蛋白质 - 食品科学.pdf

2016-08-11   酶解法去除透明质酸发酵液中蛋白质  1 2 2 2 2 1 1,2* 牛全凤 ，徐 慧 ，李文婧 ，孙文涛 ，李博 ，程成 ，刘建军 1 （1.齐鲁工业大学 生物工程学院，山东 济南 250300 ；2.山东省食品发酵工程重点实验室，山东 济南 250013 ）  摘要：为有效降低透明质酸的蛋白质含量，本文通过单因素实验和响应面优化实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含量最低，并确 定了胰蛋白酶酶解的最适条件：pH 值 8.4，酶解温度 50 ℃，酶用量44000 U/g ，酶解时间 6 h 。在此条件 下透明质酸的蛋白质含量为 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 品蛋白质含量小于0.1% ，蛋白质去除率达到99% 以上，符合医药级透明质酸标准。  关键词：透明质酸；蛋白质；胰蛋白酶；响应面法  Protein Removing of Hyaluronic Acid from Fermentation Broth by Enzymolysis Method 1 2 2 2 2 1 1,2* NIU Quanfeng , XU Hui , LI Wenjing , SUN Wentao , LI Bo , CHENG Cheng , LIU Jianjun (1.College of Biological Engineering, Qilu University of Technology, Jinan 250300, China; 2.Food and Fermentation Engineering Key Lab of Shandong Province, Jinan 250013, China)Abstract: To effectively reduce the protein content of hyaluronic acid, single factor experiment and response surface methodology have been studied on protein removing of hyaluronic acid from fermentation broth by enzymolysis method. In the screening experiment of protease, the results showed that the trypsin is the best in protein removing . The optimal conditions of trypsin hydrolysis were confirmed as follows: pH value 8.4, reaction temperature 50 ℃, amount of enzyme 44000 U/g, enzymolysis time 6 h. Under these conditions the protein content of hyaluronic acid was 6.75%,protein removal rate was 66.25%. After further post-processing , the protein content of hyaluronic acid was less than