摘要
在单因素实验的基础上,应用正交分析,优化碘乙酰胺改性溶菌酶的条件,并测定此改性条件下溶菌酶对革兰氏阴性菌的抑菌活性。结果表明,0.06 mol/L碘乙酰胺与5 mg/mL溶菌酶改性时对大肠杆菌和沙门氏菌的抑菌效果最好,在45℃,反应时间30 min,pH=5的条件下改性后的溶菌酶,其对大肠杆菌的抑菌圈直径为25.7 mm,是改性前抑菌圈的2.7倍。在55℃,反应时间70 min,pH=6的条件下改性后的溶菌酶对大肠杆菌的抑菌圈直径为24.1 mm,是改性前抑菌圈的2.6倍。这充分说明蛋清溶菌酶经过碘乙酰胺改性后,可以用于对革兰氏阴性菌(大肠杆菌K12、沙门氏菌)抑菌,而且效果良好。
In order to improve the antibacterial effect of lysozyme on Escherichia coli and other gram negative bacteria,according to the single-factor experiments and orthogonal methodology was employed to optimize the Iodoacetamide modified lysozyme.The results show that 0.06 mol/L iodine acetamide and 5 mg/mL lysozyme bacteriostatic effect is best.The biggest inhibition zone diameter to the Escherichia coli is 25.7 mm when the reaction temperature is 45 ℃,reaction time is 30 min,and pH is 5.The antibacterial circle diameter is 2.7 times of the original.The biggest inhibition zone diameter to the salmonella is 24.1 mm when the reaction temperature is 55 ℃,reaction time is 70 min,and pH is 6.The antibacterial circle diameter is 2.6 times of the original.This was considered that egg white lysozyme after iodoacetamide modified,can be used for Gram-negative bacteria （E.coli K12,salmonella） inhibition,and the effect is good.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2014年第7期750-754,共5页
Journal of Food Science and Biotechnology
基金
北京市科技成果转化和产业化项目(PZM2013-014207-000054)
关键词
蛋清溶菌酶
碘乙酰胺
大肠杆菌
沙门氏菌
抑菌
hen egg white lysozyme
iodoacetamide
Escherichia coli
Salmonella
bacteriostatic
