罗非鱼蛋白酶解液的多肽与钙复合物的制备及其抑菌分析  

Preparation and Antibacterial Activity of Chelate Complex of Ca^(2+) and Polypeptides from Tilapia Proteins

作　　者：丁利君[1] 危雪如[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006

出　　处：《食品科学》2009年第20期198-202,共5页Food Science

基　　金：广东省科技厅计划项目(2006B20401012)

摘　　要：采用木瓜蛋白酶和风味酶的复合酶解罗非鱼蛋白,制取富含多肽的酶解液;并将酶解液中的多肽与Ca2+反应制备多肽-钙螯合物,探讨反应液的pH值、反应温度、反应时间、多肽与CaCl2的质量比对螯合反应的影响,并对产物进行抑菌实验。结果表明:多肽液与Ca2+的最佳螯合工艺为反应pH7.13,反应温度29.5℃,反应时间24.05min,多肽与CaCl2的质量比2.68:1,在此最佳条件下钙的螯合率为87.5%;产物对多种微生物,特别是对细菌的生长有良好的抑制作用。Hydrolysates rich in polypeptides was obtained from enzymatic hydrolysis of tilapia proteins using papain and subtilisin. A Ca^2＋ chelate was prepared using the hydrolysates and calcium. Effects of pH, temperature, time, and ratio of hydrolysates to CaCl2 on chelation reaction were explored. Apart from this, the Ca^2＋ chelate was evaluated for antibacterial activity. Results indicated that the optimal chelation reaction between hydrolysates and CaCl2 conducted for 24.05min at 29.5 ℃ and pH 7.13 with a polypeptide/calcium mass ratio of 2.68：1 yielded 87.5% of Ca^2＋ chelating rate. The chelated products exhibited an effective inhibition against a majority of microorganisms, especially against Saccharomyces cerevisiae, Aspergillus niger and bacteria such as Esoherichia coli, Staphylococcus aureus, Bacillus subtilis, Psendomonas fluorescens, and Candida albicans.

关 键 词：罗非鱼 钙离子 螯合物 抑菌 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]