摘要
以牛骨胶原蛋白为原料,采用胃蛋白酶、碱性蛋白酶、中性蛋白酶、胰蛋白酶、动物复合蛋白酶、风味蛋白酶和木瓜蛋白酶对其进行水解,确定最佳的酶解时间和酶用量,并比较酶解效果。酶解液经离心过滤和真空冷冻干燥后,测定其对金黄色葡萄球菌和肠炎沙门氏菌的抑制活性。结果表明:动物复合蛋白酶酶解牛骨胶原蛋白得到的酶解液的水解度最高,其最佳的酶解时间为4h,最适宜的酶添加量(占骨质量的百分比)为1.25%;风味蛋白酶和中性蛋白酶的酶解液对金黄色葡萄球菌具有抑菌效果,其抑菌圈直径分别为6.03mm和7.97mm;动物复合蛋白酶、风味蛋白酶和胰蛋白酶对肠炎沙门氏菌具有抑菌效果,其抑菌圈直径分别为8.67、9.10、9.03mm。
Seven different proteases, pepsin, alkaline protease, neutral protease, trypsin, protamex, flavourzyme and papain, were compared for their effectiveness in hydrolyzing bovine bone collagen. The resulting hydrolysates were centrifugated and the supematants were vacuum freeze dried and tested for antimicrobial activity against Staphyloccocus aureus and Salmonella enteritidis. Protamex was found to provide maximum degree of hydrolysis among the proteases, and the optimal conditions for hydrolyzing bovine bone collagen with it were determined as 1.25% of enzyme dosage （relative to the weight of bovine bones） and 4 h of hydrolysis time. The hydrolysates obtained using flavourzyme and neutral protease had an inhibitory effect on Staphyloccocus aureus with an inhibition zone diameter of 6.03 mm and 7.97 mm, respectively, whereas those obtained using protamex, flavourzyme and trypsin could inhibit Salmonella enteritidis with an inhibition zone diameter of 8.67, 9.10 mm and 9.03 mm, respectively.
出处
《肉类研究》
2012年第10期5-8,共4页
Meat Research
基金
"十二五"国家科技支撑计划项目(2012BAD28B09)
关键词
胶原蛋白
酶解
抑菌活性
抗菌肽
collagen
enzymolysis antimicrobialactivity antimicrobialpeptides
