花生饼粕酶解多肽抑菌作用的研究  

Antibacterial Actions of Enzymolysis Polypeptide of Peanut Meals

作　　者：陈彤[1] 王常青[1] 白云云[1] 宁庆鹏 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《农产品加工》2015年第4期23-25,共3页Farm Products Processing

摘　　要：以高温变性花生饼粕为原料,采用不同的蛋白酶水解,比较不同酶解物的抑菌作用。结果表明,中性蛋白酶A酶解的多肽对大肠杆菌和禾谷镰刀菌具有抑菌作用。通过对中性蛋白酶A酶解条件的正交试验,得到该酶水解高温变性花生饼粕的最佳工艺条件为酶解温度55℃,酶解p H值7.0,加酶量4 000 U/g,酶解时间4 h;在此条件下的抑菌多肽得率最高,为69.22%;该多肽的分子量在〈1 000 Da,1 000~5 000 Da,5 000~10 000 Da和〉10 000 Da的百分率分别为31.45%,44.39%,6.78%,17.38%。Taking high-variabilitied peanut meal as raw materials,using different proteinase hydrolysis,and then comparison the antibacterial actions of different enzymatic hydrolysate. Orthogonal experiment show that neutral protease A enzymolysis polypeptide has inhibitory effect on E. coli and Fusarium graminearum. Peanut meal protein is hydrolyzed with neutral protease A to obtain peptides which has the highest rate of 69.22% under the conditions that are as follows,the reaction temperature55 ℃,p H 7.0,the amount of enzyme 4 000 U/g,hydrolysis time 4 h. The peptides＇ molecular segments whose molecular weights that are 1 000 Da,1 000~5 000 Da,5 000~10 000 Da and 10 000 Da had respectively percentage of 31.45%,44.39%,6.78%,17.38%.

关 键 词：花生粕饼酶解物 抑菌作用 体外试验 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]