卵黄非磷肽分子组成及其抑菌活性的研究  

RESEARCH ON THE MOLECULAR COMPOSITION AND ANTIBACTERIAL ACTIVITY OF EGG YOLK NON-PHOSPHOPEPTIDE

作　　者：刘建涛[1] 赵利[1] 苏伟[1] 刘海琴[1] 

机构地区：[1]江西科技师范学院生命科学学院,江西南昌330013

出　　处：《河南工业大学学报（自然科学版）》2008年第5期58-62,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：江西省教育厅科技计划项目(赣教技字[2006]244);江西省农业厅农牧渔业科研计划项目(赣农字[2006]23号)

摘　　要：采用蛋白酶水解鲜鸡蛋蛋黄，分离得到卵黄非磷肽，测定了卵黄非磷肽的分子组成及其抑菌活性．研究结果表明：卵黄非磷肽的相对分子质量分布在158～1493之间，其中酸性氨基酸成分较多，达到23．6％．卵黄非磷肽对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌具有抑制作用，在pH4．0～5．0显示稳定的抑菌活性，121℃和紫外线照射处理对其活性无明显影响，常温长时间（72h）放置其抑菌活性保持稳定．Egg yolk non-phosphopetide was separated from egg yolk protease hydrolyzes. The molecular composition and antibacterial activity of egg yolk non-phosphopetide were determined. The results showed that the relative molecular weight of egg yolk non-phosphopeptide was in the range of 158 - 1 493, and it consists mainly of acidic amino acid, about 23.6%. The egg yolk non-phosphopeptide had antibacterial activity against Escherichia coli,Staphylococcus aureus Rosenbach and Bacillus subtilis Lonn that was stable between pH 4 - 5 and under strong heating condition （ 121 ℃ ） , and also stable preserved after treatment with ultraviolet light and a long-time （72 h） keeping at room temperature.

关 键 词：蛋黄 非磷肽 抗菌活性 分子组成 

分 类 号：TS201.2[轻工技术与工程—食品科学]