Optimizing Enzymolysis Technology of Casein and Studying Antibacterial Activity of Generated Peptides

Qiu Dong Pan; Ming Xia

doi:10.4028/www.scientific.net/AMM.178-181.977

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 178-181Optimizing Enzymolysis Technology of Casein and...

Optimizing Enzymolysis Technology of Casein and Studying Antibacterial Activity of Generated Peptides

Abstract:

Box-Behnken experiment design was used to optimize the enzymolysis technology of casein, and the antibacterial activity of casein peptides was evaluated. The optimum enzymolysis conditions was trypsin and neutral 1:1, pH7.4, temperature 44°C, substrate concentration 32g/L, E/S 2.5%, when the casein was hydrolyzed for 90 minutes, the antibacterial ability of peptide hydrolyzed from casein would reached 15%, and its antibacterial activity achieved a peak of inhibition ratio 82%. The results suggested that excessive hydrolysis products of casein would lose its antibacterial activity, but the modest hydrolysis product of casein has potential application value in antibacterial agent use.

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Periodical:

Applied Mechanics and Materials (Volumes 178-181)

Pages:

977-983

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.178-181.977

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Online since:

May 2012

Authors:

Qiu Dong Pan, Ming Xia

Keywords:

Antibacterial Activity, Casein Peptides, Complex Enzyme, Response Surface Method (RSM)

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