南瓜籽蛋白Pw-1的抑菌活性和稳定性研究

Studies on Antimicrobial Activity and Stability of Pw-1 Protein from Pumpkin Seeds

通过抑菌试验和稳定性试验,研究了南瓜籽蛋白Pw-1对9种常见植物病原真菌和常见病原细菌的抑制作用,探讨热处理、pH、紫外照射及储存时间对Pw-1抑菌稳定性的影响。抑菌试验表明,Pw-1对9种供试菌均有抑制作用,其中对黄瓜枯萎病菌、白色葡萄球菌、枯草芽孢杆菌和金黄色葡萄球菌4个菌株抑制作用显著,抑菌圈直径均在10 mm以上;稳定性试验表明：60℃以下Pw-1热稳定性良好;最适宜pH范围7~9;紫外照射对Pw-1抑菌活性有明显影响,10 min以上抑菌活性即逐渐减弱;长时间储存于-18℃冰箱内,Pw-1抑菌活性稳定。

In this study, inhibitory effects of Pw-1 protein from pumpkin against 9 kinds of common plant pathogenic fungi and common pathogenic bacteria were tested. Meanwhile, thermal treatment, pH, UV irradiation and storage time affecting the antimicrobial activity of Pw-1 were also investigated. The results showed that Pw-1 had bacteriostatic activity against most of the 9 tested strains, and its bacteriostatic effects to Fusarium oxysporum, Staphylococcus albus, Bacillus subtilis, and Staphyloccocus aureus were stronger with the diameter of inhibition zone all above 10 mm.Stability experiments revealed that Pw-1 was stable to heat under 60 ℃, and the optimal pH was 7~9. Antibacterial activity of Pw-1 reduced obviously when the time of UV irradiation was more than 10 min. After-18 ℃ long time storage the antimicrobial activity of Pw-1 exhibited good stability.