粉红马哈鱼鱼精蛋白的提取纯化及抑菌性初探

Extraction, purification and bacteriostasis of pink salmon protamine

利用酸提法提取纯化粉红马哈鱼的鱼精蛋白,探讨其分子质量、组分构成、抑菌性等性质,并研发一种能有效延长三文鱼保鲜期的新型鱼精蛋白复配抑菌剂。主要方法为:粉红马哈鱼鱼精蛋白经氯化钠、硫酸提取液提取,乙醇沉淀后,透析并过HiTrap Capto S阳离子柱进行纯化,之后采用反相高效液相色谱和SDS-聚丙烯酰胺凝胶电泳对其进行鉴定和组分分析。结果表明:采用酸提法提取得到的粉红马哈鱼的鱼精蛋白为单一组分且相对分子质量为28 ku,对金黄色葡萄球菌具有抑菌效果,将其与甘氨酸和丙酸钙按1:1:1比例复配得到的抑菌剂能延长三文鱼保鲜期从7d至17d。

The protamine was extracted and purified by acid extraction, and the physicochemical properties of its molecular weight, composition and bacteriostasis were studied, and a new kind of protamine compound bacteriostat, which could effectively prolong the fresh-keeping period of salmon was developed. The main methods are as follows: Salmon protamine is extracted with sodium chloride and sulfuric acid extract, precipitated with ethanol, dialysis and purified by HiTrap Capto S cation column chromatography, then RP-HPLC and SDS-PAGE were used to identify and analyze the components. The results showed that the protamine was a single component and the molecular weight was 28 ku, which had bacteriostasis effect on Staphylococcus aureus. The bacteriostat, which was mixed with glycine and calcium propionate in proportion to 1:1:1, could prolong the shelf life of salmon from 7 days to 17 days.