摘要
以玉米醇溶蛋白为原料,制备蛋白肽钙螯合物,并对螯合工艺和螯合物的抗氧化和抗菌特性进行研究。结果表明:螯合温度30℃、时间30 min、p H8.0、多肽与氯化钙的质量比4:1时,螯合率可达60.3%。肽钙螯合物的DPPH自由基清除率为85.6%,能明显抑制金黄色葡萄球菌和大肠杆菌。螯合物影响金黄色葡萄球菌的正常生长曲线,通过破坏其细胞膜的完整性发挥作用。研究结果为玉米醇溶蛋白肽钙螯合物的开发和应用提供理论基础。
Peptide-calcium chelate was prepared by using zein as raw material,the chelating process and the antioxidant and antibacterial properties of chelate were also studied.The results showed that the chelating rate was 60.3% when the chelating temperature was 30 ℃,time was 30 min,p H was 8 and peptide/calcium weight ratio was 4：1.The removal rate of DPPH free radical of the chelate was 85.6%.It could inhibit Staphylococcus aureus and Escherichia coli.Its cell membrane integrity disruption effect plays a key role in the action of the normal growth curve of S.aureus.This study provides a theoretical basis for the development and application of zein peptide-calcium chelate.
出处
《食品科技》
CAS
北大核心
2015年第12期246-250,共5页
Food Science and Technology
基金
青岛农业大学高层次人才科研基金项目(6631115030)
山东省博士基金项目(BS2015SW019)
