摘要
本文采用胰蛋白酶水解酪蛋白制备抗菌肽,针对不同底物浓度下,改变酶与底物浓度比,水解产物的抑菌活性随着水解度的变化情况进行对比。确定了在45℃时该反应的最适底物浓度是9%(g/ml);最佳酶与底物浓度比为1∶120。同时,通过在不同水解时间取点,发现水解所得到产物的抑菌强度随水解度的增大而增大。
The anti-bacterial peptide was prepared by hydrolyzing casein with trypsin.the relationship between different hydrolysis conditions and anti-bacterial effects of hydrolysates derived from different hydrolysis conditions was studied.The results showed: as the temperature was 45℃, the optimum conditions for hydrolysis were: the concentration of casein solution at 9%and the ratio of enzyme and casein at 1∶120 . Meanwhile,we also found that the anti-bacterial effect of hydrolyzate raised with rising degree of hydrolysis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第2期130-133,共4页
Food Science
基金
天津市重点基金项目(003804011)
