摘要
研究壳低聚糖对大肠杆菌的抑菌效果。由壳聚糖内切酶、外切酶和混合酶降解制备5种不同相对分子质量壳低聚糖,在不同浓度不同pH值下对大肠杆菌抑菌活性进行实验研究。相对分子质量2100的壳低聚糖对大肠杆菌抗菌作用最强。其抑菌作用随壳低聚糖质量浓度的增加而增强。初始pH值为6.0,壳低聚糖对大肠杆菌的抑菌效果最好。壳低聚糖的相对分子质量大小是抑制大肠杆菌生长的主要影响因素。
The antibacterial effect of chitoongosacchrides with different molecular weight （MW） and different concentrations on E. coli was studied in this paper. The chitooligosaccharides were prepared by chitosanase, endo-chitosanase or exo-chitosanase hydrolysis. The result indicated that the chitooligosaccharide with MW of 2100 had the strongest antibacterial effect against E. coil, and its antibacterial effect was increased with enhancement of concentration. Highest antibacterial activity was found at pH 6. Our result showed that MW of chitooligosaccharides was key factor influencing antibacterial activity on E. coll.
出处
《中国酿造》
CAS
北大核心
2009年第4期90-92,共3页
China Brewing
关键词
壳低聚糖
酶降解
相对分子质量
抗菌
Chitooligosaccharide
enzymolysis
molecular weight
antibacterial activity
