纯化分离酸菜水中的肽类代谢产物  

Purification and Separation of Peptide Metabolites from Sauerkraut Fermentation Juice

作　　者：陈兵[1] 原韬[2,3] 黄微薇[1] 王艳梅[1] 

机构地区：[1]黑龙江工业学院鸡西158100 [2]哈尔滨工业大学食品科学与工程学院哈尔滨150001 [3]黑龙江省科学院高技术研究所哈尔滨150001

出　　处：《食品工业》2013年第6期75-78,共4页The Food Industry

摘　　要：以开发一种天然抑菌物质为目的,采用(NH4)2SO4浓度梯度盐析技术,通过在40℃减压浓缩,透析除盐,Sephadex G-25层析的方法从乳酸杆菌HD1.7酸菜发酵液中分离纯化了一种物质,试验结果显示该物质经枯草芽孢杆菌抑菌检测,证实抑菌能力强于Nisin,测定吸光度得到A280两个峰值,用胰蛋白酶处理该纯化产物证实其具有蛋白质性质,进行Urea-SDS-PAGE电泳测定得出该物质的分子量主要包括3.5 ku和22 ku两部分,证明该物质虽属于小肽类抑菌物质但与Nisin不同,具有广阔的开发应用前景。The objective was to develop a natural bacteriostasis material, through the concentration gradient salting techniques of （NH4）2SO4, a peptide substance from lactobacillus HD1.7 sauerkraut juice by using vacuum concentration at 40 ℃, dialysis, sephadex G-25 chromatography method was obtained. The result was that the substance in fintimicrobial activity was stronger than Nisin by bacillus subtilis antibacterial testing, and the results showed the value of determination of optical absorption by the substance, received the A28o of the two peaks. With trypsin treatment of the purified product was proved to be protein properties and the molecular weight of two parts by the 3.5 ku and 22 ku for using Urea-SDS-PAGE electrophoresis. The conclusion confirmed that although it was a small antibacterial peptides substance but different from nisin, it has wide development and application prospect.

关 键 词：酸菜水 分离纯化 抑菌检测 酶解 电泳 小分子肽 

分 类 号：TS201.3[轻工技术与工程—食品科学]