QU Yuan, LI Cheng, CHENG Le-tao, XIA Chun-ming, YAN Fang-fang. Study on yak bone immune active peptide preparation by enzymatic hydrolysis[J]. Science and Technology of Food Industry, 2016, (03): 271-274. DOI: 10.13386/j.issn1002-0306.2016.03.048
Citation: QU Yuan, LI Cheng, CHENG Le-tao, XIA Chun-ming, YAN Fang-fang. Study on yak bone immune active peptide preparation by enzymatic hydrolysis[J]. Science and Technology of Food Industry, 2016, (03): 271-274. DOI: 10.13386/j.issn1002-0306.2016.03.048

Study on yak bone immune active peptide preparation by enzymatic hydrolysis

  • The proliferation of hydrolysates on spleen lymphocyte was selected as an indicator.The effects of alkaline protease,pepsin,trypsin and papain on the hydrolysis of yak bone were compared. Based on single factor experiment,orthogonal experiment was used to optimize the enzymatic hydrolysis conditions for immune active peptide preparation.The result showed that papain was suitable for producing yak bone immune active peptide and the optimum enzymatic hydrolysis conditions were determined as follows: 4 h of enzymatic hydrolysis time,6.5of p H,60 ℃ of enzymatic hydrolysis temperature,5000 U / g of ratio of enzyme and substrate,6 g /100 m L of substrate concentration,and the corresponding active peptide concentration was 1.92 g /100 m L. Under such conditions,the proliferation rates of spleen lymphocyte was 72.09%.
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