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

Abstract

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

HU Zhi-He, PANG Guang-Chang, CHEN Qing-Sen, LIU Bi-Fan. Comparison Study on Different Hydrolysis Candifions for Better Antibacterial Effects of Hydrolysates[J]. FOOD SCIENCE, 2003, 24(2): 130-133.

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

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