中性蛋白酶酶解羊骨产物抗菌性的研究初探  

STUDY ON THE ANTIBACTERIAL ACTIVITY OF PRODUCTION OF SHEEP-BONE WHICH WAS HYDROLYZED WITH NEUTRAL PROTEASE

作　　者：韩晓强[1] 马俪珍[2] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]天津农学院食品科学系,天津300384

出　　处：《食品研究与开发》2006年第9期1-4,共4页Food Research and Development

基　　金：天津市科技发展计划项目(05ZHGCNC00100)

摘　　要：研究利用中性蛋白酶对羊骨进行酶解,采用五因素五水平正交旋转设计对羊骨进行酶解,以抗菌率为指标,对酶解条件进行优化,并对最优条件下所得产物的抗菌性进行详细对照评定。以大肠杆菌、枯草杆菌和藤黄球菌为供试菌种。结果发现,第21组酶解液(即酶浓度200U/g,底物浓度1:3,时间6h,酶解温度50℃,pH值为7.0)的抗菌性相对较强,但其抗菌性的强度相当于0.015%￣0.019%亚硝酸钠溶液的抑菌力。21号酶解液对大肠杆菌、枯草杆菌和藤黄球菌在第4h￣10h的生长时间范围内,表现出明显的抑制作用。In this thesis, the sheep-bone was hydrolyzed with neutral protease. And assessed the antibacterial activity of its production with E.coli, Bacillus subtilis, and Micrococcus luteus to select the best enzymatic hydrolysis condition.And in this condition, particularly assessed the antibacterial activity of the enzymatic hydrolysis production.The result showed that the antibacterial activity of the 21th production is the best （enzyme concentration is 200 U/g, concentration of sheep-bone powder is 1：3, duration 6 h）, but the activity only closed to sodium nitrite solution（0.015 %~0.019 %）. And the 21th production showed the antibacterial activity to E.coli, Bacillus subtilis, and Micrococctts luteus evidently since the 4th hour to the 10th hour.

关 键 词：羊骨 中性蛋白酶 酶解 抗菌性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]