食品科学 ›› 2005, Vol. 26 ›› Issue (4): 48-51.

• 基础研究 • 上一篇    下一篇

鱼精蛋白对黑曲霉细胞内的琥珀酸脱氢酶和苹果酸脱氢酶的影响

 徐明生, 陈锦屏, 上官新晨   

  1. 陕西师范大学食品工程系; 江西农业大学食品科学系
  • 出版日期:2005-04-15 发布日期:2011-09-19

Effects of Protamine on Succinate Dehydrogenase and Malata Dehydrogenase in Cells of Aspergillus niger

 XU  Ming-Sheng, CHEN  Jin-Ping, SHANG  Guan-Xin-Chen   

  1. 1.Department of Food Engineering, Shaanxi Normal University; 2.Department of Food Science, Jiangxi Agricultural University
  • Online:2005-04-15 Published:2011-09-19

摘要: 鱼精蛋白是一种多聚阳离子天然肽类,它是一种碱性蛋白质。为探讨其抑菌作用,我们研究了鱼精蛋白对黑曲霉细胞内的琥珀酸脱氢酶和苹果酸脱氢酶的影响。结果表明,鱼精蛋白具有抑制琥珀酸脱氢酶和苹果酸脱氢酶的活性(p<0.01),但效果低于纳他霉素。提示鱼精蛋白用作食品防腐剂具有很大的潜力。

关键词: 鱼精蛋白, 纳他霉素, 琥珀酸脱氢酶(SDH), 苹果酸脱氢酶(MDH), 黑曲霉

Abstract: Protamine is a kind of natural peptide with polypositive ion, and is a kind of basic protein. In order to investigate its antibacterial action, the effects of protamine on succinate dehydrogenase and malata dehydrogenase in cells of Aspergillus niger were assayed. Results showed: protamine could significantly inhibit the activities of both succinate dehydrogenase and malata dehydrogenase (p<0.01). But the effect was less than that of the Natamycin. The results suggested that the protamine would have great potency to be used as food preservative.

Key words: protamine, Natamycin, succinate dehydrogenase, malata dehydrogenase, Aspergillus niger