大豆膳食纤维酶解液抑菌性的研究

Bacteriostatic Action of the Soybean Dietary Fiber Hydrolysate

用半纤维素酶对大豆膳食纤维进行水解,研究其不同水解条件及水解液的抑菌活性。结果表明,在50℃下,pH4.8时,大豆膳食纤维的酶水解液对大肠杆菌、假单孢菌、金黄色葡萄球菌具有明显的抑菌效果,对乳酸菌的抑菌效果也较明显,其最低抑菌浓度(MIC)为5.9%。由于大豆膳食纤维水解液来源丰富,制备较易,将是一种极具开发价值的新型天然食品防腐剂。

Soybean dietary fiber hydrolysate was successfully prepared by hemicellulose enzyme. The hydrolysis reaction conditions and the bacteriostatic activity of the enzymatic hydrolysate were tested. The results showed that the hydrolysate had inhibitory activity on Escherichia coli, Pseudomonas sp, Staphylococcus aureus and Lactobacillus sp. When soybean dietary fiber hydrolysate was hydrolyzed by enzyme at 50℃, pH 4.8, Its MIC was 5.9 %. The hydrolysate of soybean dietary fiber can be gotten easily, and it was valuable to develop soybean dietary fiber hydrolysate as a new natural food preservative.