摘要
采用盐析法从恭城月柿皮中提取果胶,用果胶酶酶解处理后得到果胶酶解物,对其抑菌活性进行了研究。结果表明,恭城月柿皮果胶的酶解物对大肠杆菌、枯草杆菌、金黄色葡萄球菌、啤酒酵母和黑曲霉均具有明显的抑菌活性,其中对细菌和酵母菌最低抑菌浓度(MIC)均为0.63%,对霉菌的最低抑菌浓度(MIC)为1.25%。
In this aticle, pectin was extracted from Gongcheng persimmon peel by salting-out agent, and then the antimicrobial functions of the pectin hydrolysates which was prepared by pectinase was studied. The results showed that the hydrolysates had visible antibacterial activity on Escherichia coli, Bacillus subtilis, Slaphylococcus aureus, Beer yeast and Aspergillus niger. Its MIC on bacteria and microzyme was 0.63% while on mildew was 1.25%.
出处
《食品科技》
CAS
北大核心
2008年第2期179-182,共4页
Food Science and Technology
基金
广西科学基金项目(桂科基0342005-1)
广东海洋大学科研基金项目(0412092)
关键词
恭城月柿
果胶
酶解物
抑菌活性
Gongcheng persimmon
pectin
hydrolysates
antibacterial activity
