摘要
目的:优化规模化生产乳源酪蛋白糖巨肽(CGMP)的工艺条件,并探讨其对流感病毒的血凝抑制能力。方法:以阴离子交换树脂为分离介质,唾液酸含量为产品的活性检测指标,分别从上样体积、上样流量、洗脱液浓度、洗脱液体积和树脂使用周期5个工艺条件,在前期小试和中试的基础上,考察从乳清粉中规模化生产CGMP;同时利用血球凝集抑制试验验证产品CGMP对流感病毒的抑制活性。结果:优化的CGMP产品技术路线为上样体积3BV、上样流量0.8 L/min、洗脱体积1BV、洗脱液浓度0.6 mol/L、树脂适宜使用周期4次。该工艺条件下处理乳清粉溶液体积为108 L(2160 g)、树脂36 L,得到CGMP产品21.183 g,得率为0.981 g/100 g,产品纯度为89.032%,回收率为51.972%,唾液酸含量为21.503 g/100 g,蛋白CGMP产品对流感病毒A(H1N1)和流感病毒B的最低抑制质量浓度分别为1.0000,1.2500 mg/mL。结论:利用优化的技术路线生产获得CGMP产品的纯度和唾液酸含量均优于市售商品CGMP,且对流感病毒有明显的抑制作用。
Objective:This study aimed to optimize the process conditions for the large-scale production of milk-derived casein glycomacropeptide(CGMP)and explore its hemagglutination inhibition(HI)ability against influenza virus.Methods:Using anion exchange resin as the separation medium and sialic acid content the activity detection index of the product,based on the preliminary small and medium-sized tests,the large-scale production of CGMP from whey powder was investigated from five process conditions:sample volume,loading flow,eluent concentration,eluent volume,and resin service cycle.Meanwhile,a hemagglutination inhibition test was used to verify the inhibitory activity of the product CGMP against the influenza virus.Results:The optimized technical route of CGMP product is as follows:loading volume 3BV,loading flow 0.8 L/min,elution volume 1BV,eluent concentration 0.6 mol/L,and suitable use cycle of resin 4 times.Under these conditions,the volume of whey powder solution was 108 L(2160 g)and the resin was 36 L,and 21.183 g of CGMP product was obtained,with a yield of 0.981 g/100 g,the product purity of 89.032%,the recovery rate of 51.972% and the sialic acid content of 21.503 g/100 g.The minimum inhibitory concentration of CGMP products on influenza virus A(H1N1)and influenza virus B is 1.0000 and 1.2500 mg/mL,respectively.Conclusion:The purity and sialic acid content of CGMP produced by the optimized technical route were better than those of commercial CGMP,and had an obvious inhibitory effect on the influenza virus.
作者
汪清美
刘小雨
陈庆森
赵培
闫亚丽
WANG Qingmei;LIU Xiaoyu;CHEN Qingsen;ZHAO Pei;YAN Yali(College of Pharmacy,Xinyang Agriculture and Forestry University,Xinyang,Henan 464000,China;College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品与机械》
CSCD
北大核心
2024年第5期194-202,共9页
Food and Machinery
基金
国家自然科学基金面上项目(编号:31071522)。
关键词
酪蛋白糖巨肽
规模化生产
阴离子交换树脂
工艺优化
唾液酸
流感病毒
血球凝集抑制
casein glycomacropeptide
scale production
anion exchange resin
optimized process
sialic acid
influenza virus
hemagglutination inhibition(HI)
