| 摘要: |
| 以菲律宾蛤仔为原料，比较其胃蛋白酶、酸性蛋白酶、菠萝蛋白酶、胰蛋白酶和木瓜蛋白酶酶解产物的抑菌活性；利用正交实验优化抑菌活性最强的酶解产物的制备工艺，并测定最优酶解条件下酶解产物的相对分子质量分布。结果表明，菲律宾蛤仔胃蛋白酶酶解产物的抑菌活性最强，对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、酿酒酵母和副溶血弧菌均有一定的抑菌活性，其中对金黄色葡萄球菌、枯草芽孢杆菌的抑菌活性较高，对四联微球菌则未见明显的抑菌活性。胃蛋白酶的最优酶解工艺条件为：酶解时间2h，温度35℃，pH 2.0，加酶量3 000U/g，料水比1∶4；该条件下酶解产物的相对分子质量主要分布在5000以下。 |
| 关键词: 菲律宾蛤仔 酶解产物 抑菌活性 |
| DOI： |
| 分类号: |
| 基金项目:国家科技支撑计划（2012BAD28B05） |
|
| Antimicrobial activity of hydrolysates from Ruditapes philippinarum |
|
|
| Abstract: |
| The antibacterial activities of the hydrolysates from Ruditapes philippinarum, prepared by pepsin,acid protease, bromelin, trypsin and papain, were compared. Orthogonal experiments were employed to optimize the preparation process of the hydrolysate with the greatest antibacterial activity, and molecular weight distribution of the optimal hydrolysate was determined. The hydrolysate of pepsin showed antibacterial activity against Staphylococcus aureus,Escherichia coli, Bacillus subtills, Saccharomyces cerevisiae and Vibrio parahaemolyticus. The optimal hydrolysis conditions for pepsin were as follows: 35℃, pH 2.0, reaction time 2 hours,dosage of protease 3 000U/g, and solid to liquid ratio 1∶4. The molecular weight of the pepsin hydrolysate were mainly below 5000. |
| Key words: Ruditapes philippinarum Hydrolysates Antimicrobial activity |
