Inhibition of Sturgeon Spoilage Bacteria by Protein Extract from Radish Seed and Its Physicochemical Characteristics

doi:10.7506/spkx1002-6630-201813007

Abstract

Abstract: The objective of this paper was to evaluate the potential of radish seed protein extract (RSPE) for use as an aquatic product preservative. The bacteriostatic effect of RSPE against 28 strains of sturgeon spoilage bacteria was investigated and its stability against heating, pH, ultraviolet (UV) irradiation, metal ions, surfactants and proteases was evaluated as well. RSPE was shown to inhibit 8 Aeromonas, 7 Pseudomonas, 11 Enterobacteriaceae and 2 other strains isolated from spoiled sturgeon. RSPE remained over 79.00%, 72.00% and 94.00% of its original antimicrobial activity after 30 min of treatment at 80 ℃, 2 h of treatment at pH 2.0–8.0 and 0–24 h of UV irradiation, respectively. RSPE was sensitive to Ag+ but was insensitive to 13 other metal ions including Pb3+, Mg2+ and Li+. In addition, surfactants such as urea, Tween 20 and Span 80 had little effect on the antimicrobial activity of RSPE. RSPE remained over 96.00% of its original antimicrobial activity after enzymatic treatment with trypsin, papain, neutral protease or proteinase K at different concentrations. It can conclude that RSPE has potent bacteriostatic effect against sturgeon spoilage bacteria and good stability to heat, acid, UV light, proteases, surfactants and metal irons. Thus, it has the potential to be developed as an aquatic product preservative.

Key words: radish seed protein extract, physicochemical characteristics, antimicrobial activity

CLC Number:

TS254.4

LI Jun, LI Pinglan, WANG Shun, GAO Liang, GUI Meng. Inhibition of Sturgeon Spoilage Bacteria by Protein Extract from Radish Seed and Its Physicochemical Characteristics[J]. FOOD SCIENCE, 2018, 39(13): 41-46.

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Inhibition of Sturgeon Spoilage Bacteria by Protein Extract from Radish Seed and Its Physicochemical Characteristics

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