FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 88-92.doi: 10.7506/spkx1002-6630-201013021

• Basic Research • Previous Articles     Next Articles

Antibacterial Activity and Stability of Half-Fin Anchovy (Setipinna taty) Protein Hydrolysate

SONG Ru1,2 WEI Rong-bian2,3 XIE Chao2 WANG Dong-feng1,*   

  1. 1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
    2. School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China
    3. School of Life Sciences and Technology, China Pharmaceutical University, Nanjing 210018, China
  • Received:2009-11-16 Revised:2010-03-19 Online:2010-07-01 Published:2010-12-29
  • Contact: WANG Dong-feng E-mail:wangdf@ouc.edu.cn;wangdf@mail.ouc.edu.cn

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Abstract:

Half-fin anchovy (Setipinna taty) was determine for its amino acid composition. The antibacterial activities of half-fin anchovy hydrolysates separately derived from flavor protease, trypsin, pepsin, alkaline protease and papain digestion were evaluated using Escherichia coli. Half-fin anchovy was rich in essential amino acids. The pepsin hydrolysate exhibited the highest antibacterial activity against Escherichia coli and its relative molecular mass ranged from 3000 to 1000. In addition, pepsin hydrolyzed half-fin anchovy also exhibited high thermal stability and enhanced antibacterial activity at lower acidic pH values. Moreover, pepsin hydrolyzed half-fin anchovy exhibited high tolerance to trypsin andβ-lactamase. Therefore, pepsin hydrolyzed half-fin anchovy appears to be a promising natural antibacterial agent.

Key words: half-fin anchovy, protein hydrolysate, antibacterial activity, stability

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