Preparation and Antibacterial Activity of Chelate Complex of Ca2+ and Polypeptides from Tilapia Proteins

doi:10.7506/spkx1002-6300-200920040

Abstract

Abstract:

Hydrolysates rich in polypeptides was obtained from enzymatic hydrolysis of tilapia proteins using papain and subtilisin. A Ca2+ chelate was prepared using the hydrolysates and calcium. Effects of pH, temperature, time, and ratio of hydrolysates to CaCl2 on chelation reaction were explored. Apart from this, the Ca2+ chelate was evaluated for antibacterial activity. Results indicated that the optimal chelation reaction between hydrolysates and CaCl2 conducted for 24.05 min at 29.5 ℃ and pH 7.13 with a polypeptide/calcium mass ratio of 2.68:1 yielded 87.5% of Ca2 + chelating rate. The chelated products exhibited an effective inhibition against a majority of microorganisms, especially against Saccharomyces cerevisiae, Aspergillus niger and bacteria such as Esoherichia coli, Staphylococcus aureus, Bacillus subtilis, Psendomonas fluorescens, and Candida albicans.

Key words: tilapia, Ca2+, chelate, antibacterial activity

CLC Number:

TS254.4

DING Li-jun，WEI Xue-ru. Preparation and Antibacterial Activity of Chelate Complex of Ca2+ and Polypeptides from Tilapia Proteins[J]. FOOD SCIENCE, 2009, 30(20 ): 198-202.

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Preparation and Antibacterial Activity of Chelate Complex of Ca2+ and Polypeptides from Tilapia Proteins

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