酶法制备芝麻肽及其抑菌活性的研究

Preparation of Antimicrobial Peptides from Sesame by Enzymatic Hydrolysis and Study on Antimicrobial Activity

通过酶法制备芝麻抑菌肽,以响应面法优化所需的酶解条件;选用水解度和抑菌圈直径作为实验指标,研究芝麻蛋白的酶解产物对沙门氏菌、金黄色葡萄球菌的抑菌活性;并通过葡聚糖凝胶G-25分离纯化酶解产物,筛选抑菌活性最佳的芝麻抑菌肽。结果显示:最优条件为pH11.0、酶添加量19996 U、温度54.5 ℃、酶解时间4.7 h,此时芝麻蛋白的实际水解度为34.94%,与预测值接近。芝麻蛋白的酶解产物无抑制沙门氏菌的作用,但对金黄色葡萄球菌出现了显著的抑制效果,此条件下制备的芝麻肽对金黄色葡萄球菌的抑菌圈直径为18.42 mm。由此可见,酶法制备的芝麻抑菌肽具有较好的抑菌活性。

Sesame antibacterial peptide was prepared by enzymatic method and the enzymatic hydrolysis conditions were optimized by response surface method.The antibacterial activity of sesame proteinolysis products against Salmonella and Staphylococcus aureus was analyzed with the indexes of hydrolysis degree and bacteriostatic zone diameter.The enzymatic hydrolysis products were isolated and purified by dextran gel G-25,and the best antibacterial activity of sesame antibacterial peptide was screened.The results showed that:pH 11.0,amount of enzyme added 19996 U,temperature 54.5 ℃,enzymatic hydrolysis time 4.7 h,the actual degree of hydrolysis of sesame protein under this condition was 34.94%,which was close to the predicted value.The sesame proteolysis product had no inhibitory effect on Salmonella,but had significant inhibitory effect on Staphylococcus aureus.The inhibition zone diameter of the sesame peptide against Staphylococcus aureus was 18.42 mm.Thus,sesame bacteriostatic peptide prepared by enzymatic method has a good bacteriostatic activity.