摘要
采用木瓜蛋白酶和风味酶的复合酶解罗非鱼蛋白,制取富含多肽的酶解液;并将酶解液中的多肽与Ca2+反应制备多肽-钙螯合物,探讨反应液的pH值、反应温度、反应时间、多肽与CaCl2的质量比对螯合反应的影响,并对产物进行抑菌实验。结果表明:多肽液与Ca2+的最佳螯合工艺为反应pH7.13,反应温度29.5℃,反应时间24.05min,多肽与CaCl2的质量比2.68:1,在此最佳条件下钙的螯合率为87.5%;产物对多种微生物,特别是对细菌的生长有良好的抑制作用。
Hydrolysates rich in polypeptides was obtained from enzymatic hydrolysis of tilapia proteins using papain and subtilisin. A Ca^2＋ chelate was prepared using the hydrolysates and calcium. Effects of pH, temperature, time, and ratio of hydrolysates to CaCl2 on chelation reaction were explored. Apart from this, the Ca^2＋ chelate was evaluated for antibacterial activity. Results indicated that the optimal chelation reaction between hydrolysates and CaCl2 conducted for 24.05min at 29.5 ℃ and pH 7.13 with a polypeptide/calcium mass ratio of 2.68：1 yielded 87.5% of Ca^2＋ chelating rate. The chelated products exhibited an effective inhibition against a majority of microorganisms, especially against Saccharomyces cerevisiae, Aspergillus niger and bacteria such as Esoherichia coli, Staphylococcus aureus, Bacillus subtilis, Psendomonas fluorescens, and Candida albicans.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期198-202,共5页
Food Science
基金
广东省科技厅计划项目(2006B20401012)
关键词
罗非鱼
钙离子
螯合物
抑菌
tilapia
Ca^2＋
chelate
antibacterial activity
