食品科学 ›› 2003, Vol. 24 ›› Issue (2): 130-133.

• 营养卫生 • 上一篇    下一篇

不同条件下水解酪蛋白所得到的抗菌肽抑菌效果比较

 胡志和, 庞广昌, 陈庆森, 刘碧帆   

  1. 天津商学院食品科学与工程系
  • 出版日期:2003-02-15 发布日期:2011-12-13

Comparison Study on Different Hydrolysis Candifions for Better Antibacterial Effects of Hydrolysates

 HU  Zhi-He, PANG  Guang-Chang, CHEN  Qing-Sen, LIU  Bi-Fan   

  • Online:2003-02-15 Published:2011-12-13

摘要: 本文采用胰蛋白酶水解酪蛋白制备抗菌肽,针对不同底物浓度下,改变酶与底物浓度比,水解产物的抑菌活性随着水解度的变化情况进行对比。确定了在45℃时该反应的最适底物浓度是9%(g/ml);最佳酶与底物浓度比为1∶120。同时,通过在不同水解时间取点,发现水解所得到产物的抑菌强度随水解度的增大而增大。

关键词: 抗菌肽, 酪蛋白, 胰蛋白酶, 抑菌强度

Abstract: The anti-bacterial peptide was prepared by hydrolyzing casein with trypsin.the relationship between different hydrolysis conditions and anti-bacterial effects of hydrolysates derived from different hydrolysis conditions was studied.The results showed: as the temperature was 45℃, the optimum conditions for hydrolysis were: the concentration of casein solution at 9%and the ratio of enzyme and casein at 1∶120 . Meanwhile,we also found that the anti-bacterial effect of hydrolyzate raised with rising degree of hydrolysis.

Key words: antibiotic peptides, casein, trypsin, anti-bacterial effect