核桃蛋白酶水解物的抑菌性能探讨

Exploration of the Antibacterial Activity of Enzymatic Hydrolysate of Walnut Protein

研究了核桃蛋白木瓜蛋白酶和中性蛋白酶酶水解物的抑菌性能。结果表明,酶解物对大肠杆菌、枯草杆菌和金黄色葡萄球菌均有抑制作用,且随着水解度的增加,酶解物的抑菌能力增强。水解度为28%的木瓜蛋白酶和中性蛋白酶混合酶解所得的酶解物对枯草杆菌和金黄色葡萄球菌抑制能力与0.8%的山梨酸钾和Nisin相当,其对大肠杆菌、枯草杆菌和金黄色葡萄球菌的最小抑菌浓度分别是50%、50%和60%。

The antibacterial activities of enzymatic hydrolysate of walnut protein hydrolyzed with papain and neutral protease were studied. The results showed that the enzymatic hydrolysate was able to inhibit Staphylococcus aureus, Bacillus subtilis and Escherichia coli, while the antibacterial ability increased with the degree of hydrolysis （DH）. The antibacterial activity of hydrolysate whose DH was 28% was equal to 0.8% potassium serbate and nisin. The minimum inhibitory concentration to Staphylococcus aureus, Bacillus subtilis and Escherichia cob was 50% ,50% and 60% respectively .