牦牛乳酪蛋白抑菌肽制备工艺研究

Study on Technology Conditions of Producing Yak Milk Casein Antibacterial Peptide

抑菌肽是一类抗菌谱广泛、相对分子量小于10 kDa的阳离子型两亲性肽类。牦牛乳酪蛋白抑菌肽的制备工艺进行研究,确定其最佳制备工艺为:底物浓度8.0%,酶底比1∶200,酶解时间3 h。在最佳条件下,牦牛乳酪蛋白抑菌肽对大肠杆菌、沙门氏菌的抑菌率分别为38.19%,42.49%。

Antimicrobial peptides are same two amphipathic peptides with wide cationic and relative molecular weight are less than 10 kDa. The article study on preparation process of antibacterial peptide in the yak casein protein, and the best preparation process are as follows： 8.0% of substrate concentration, the ratio of enzyme to substrate 1 ： 200, hydrolysis time 3 h. Under the optimal conditions, the antibacterial rate of the yak casein protein antibacterial peptide on Escherichia coB, Salmonella rate respectively are 38.19% and 42.49%.