为有效利用酱油渣中的蛋白质资源,探究了酱油渣蛋白碱性蛋白酶酶解物的免疫活性及制备工艺。采用响应面法对碱性蛋白酶酶解酱油渣蛋白的工艺进行优化,以酶解物对脂多糖(lipopolysaccharide, LPS)炎症模型小鼠巨噬细胞内NO释放量的影响作为指标。优化得到的酶解工艺条件为:底物质量分数5%,pH 7.5,温度61.31 ℃,酶解时间2.86 h,加酶量5 468 U/g,此工艺条件所得酱油渣蛋白酶解物对LPS诱导的小鼠巨噬细胞内NO释放量的抑制率可达18.92%。结合实际生产,调整后的工艺条件为:底物质量分数5%,pH 7.5,温度60 ℃,酶解时间2.9 h,加酶量5 500 U/g。碱性蛋白酶酶解酱油渣蛋白得到的酶解物具有较好的免疫活性,优化后的工艺条件具备可行性。
In order to effectively utilize the protein resources in soy sauce residue, hydrolysis was performed with alkaline protease followed by the assay of immune activity, and the preparation process were optimized through response surface test. The effect of enzymatic hydrolysate on NO release in cells of lipopolysaccharide (LPS) inflammation model was used as an index. The optimal conditions for enzymatic hydrolysis were obtained: substrate concentration 5%, pH 7.5, 61.31 ℃, enzymolysis time 2.86 h, and enzyme dosage 5 468 U/g, the inhibition rate of NO release in rat macrophages could reach 18.92%. Based on the industrial production, the adjusted process conditions are: substrate concentration 5%, pH 7.5, 60 ℃, enzymatic hydrolysis time 2.9 h, and enzyme dosage 5 500 U/g. Soy sauce residue protein alkaline protease hydrolysate has better immune activity, and the optimized process conditions are feasible.
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