文蛤蛋白抗菌肽制备工艺优化与抗菌活性研究  

Optimization of Preparation Technology of Antibiotic Peptide from Clam Protein and Research on Its Antibacterial Activity

作　　者：姚兴存[1] 邱春江[1] 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005

出　　处：《安徽农业科学》2010年第31期17729-17730,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为文蛤的深加工提供科学依据。[方法]以鲜活文蛤为供试材料,采用胰蛋白酶水解文蛤肉,选取大肠杆菌作为供试菌检测酶解物的抗菌活性,并采用响应面回归分析法优化酶解工艺。[结果]胰蛋白酶酶解文蛤蛋白的最优条件为:酶用量0.5%,酶解时间8 h,酶解温度40℃;酶解液经蛋白质层析系统层析分离得到7个洗脱峰;抗菌性检测结果显示第2个洗脱峰的抗菌性最强,其分子质量为1 650 u。[结论]胰蛋白酶水解文蛤肉的酶解产物具有明显的抗菌性。[ Objective ] The aim was to provide scientific basis for deep processing of clam. [ Method ] With fresh and living clam as tested material, the clam meat was hydrolyzed with trypsin and the Escherichia coli was selected as tested bacterium for detecting the antibacterial activity of zymolyte. Then the enzymolysis technology was optimized by using response surface-regression analysis. [ Result ] The optimum condition for hydrolyzing clam protein with trypsin was as follows： the enzyme dosage was 0.5% , the enzymolysis time and temperature were 8 h and 40 ℃. Seven eluting peaks were obtained through separating hydrolyZed solution with protein chromatographic system. The results from antibacterial detection showed that the antibacterial activity of the seconds eluting peaks was highest and its molecular weight was 1 650 u. [ Conclusion ] The products from clam meat hydrolyzed with trypsin possessed obvious antibacterial activity.

关 键 词：文蛤 胰蛋 白酶 抗菌肽 

分 类 号：S985.3[农业科学—捕捞与储运]