小麦蛋白酶解物的分离及其体外抗菌作用的研究  

Separation and Antimicrobial Activity of Hydrolysates from Wheat Protein

作　　者：周世成[1] 刘国琴[1,2] 李琳[1,2] 何粉霞[1] 李萍[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《农产品加工（下）》2010年第11期4-6,18,共4页Farm Products Processing

基　　金：国家自然科学基金资助项目(20976036);河南省杰出人才基金资助项目(074200510008);河南省科技攻关基金资助项目(072102270023);中国博士后基金资助项目(20070420775)

摘　　要：采用碱性蛋白酶水解小麦面筋蛋白制备抗菌肽,再依次采用超滤处理、Sephadex G-25凝胶层析和反相高效液相色谱,从小麦面筋蛋白酶解产物中分离抗菌肽,并研究其体外抑菌作用。结果表明,经过超滤处理后,相对分子量在5 kDa以下的酶解物抑菌活性较好,随后其经过SephadexG-25凝胶层析得到4种组分,抑菌试验表明,其中相对分子量为2 036 Da的峰Ⅱ组分的抑菌效果最好,对大肠杆菌的抑菌率为20.6%,对金黄色葡萄球菌的抑菌率为20.1%。峰Ⅱ组分经过反相高效液相色谱鉴定,得到4个多肽组分。In this paper, wheat gluten protein is hydrolyzed by Alcalase protease, wheat gluten protein hydrolysates is processed by nltrafihration, Sephadex G-25 gel chromatography and phase high performance liquid ehromatograpby is reversed, and the inhibition in vitro is studied. The results show that after uhrafihration, the molecular weight of hydrolysates in 5 kDa show a good antibacterial activity, followed by Sephadex G-25 gel chromatography, it is classified into four components, antimicrobial test shows that peak II has the highest antibacterial ability, which molecular weight of 2 036 Do, the inhibition rate of E. coli is 20.6%, S. aureus is 20.1%, Peak II components is identified by RP-HPLC to four polypeptide components.

关 键 词：小麦面筋蛋白 抗菌肽 分离 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]