Abstract：The appropriate protease was selected for enzymatic preparation of antibacterial peptides from porcine
hemoglobin. Three crucial process parameters, hydrolysis temperature, enzyme dosage and time, were optimized using
response surface methodology based on a quadratic polynomial model developed to predict antibacterial activity of
hydrolysates. The results showed that trypsin was the optimum protease for the preparation of antibacterial peptides from
porcine hemoglobin, and the optimum preparation conditions were found to be hydrolysis at 49.72 ℃ for 5.19 h with an
enzyme dosage of 2852.81 U/g. The predicted antibacterial activity of hydrolysates under the optimized conditions was
89.70% compared to 90.32% as experimentally observed. Therefore, porcine hemoglobin can be a source of antibacterial
hydrolysates and the model presented in this study has a good capacity to predict the optimum conditions for preparing
antibacterial peptides.
潘晓倩；成晓瑜；张顺亮；乔晓玲；陈文华. 响应面法优化猪血红蛋白抗菌肽的制备工艺[J]. 肉类研究, 2013, 27(11): 1-5.
PAN Xiao-qian;CHENG Xiao-yu;ZHANG Shun-liang;QIAO Xiao-ling;CHEN Wen-hua. Optimization of the Preparation Process for Antibacterial Peptides Derived from Porcine Hemoglobin by Response Surface Methodology. Meat Research, 2013, 27(11): 1-5.
2013, Vol. 27 
