草鱼鱼鳞抑菌成分的分步酶解制备及其分子质量分布  

Preparation and Molecular Weight Distribution of Antimicrobial Components from Grass Carp Scale by Stepwise Enzymatic Hydrolysis

作　　者：张璟晶[1] 夏梦婕 何晓婉 陈玉勇[1] 唐劲松[1] ZHANG Jingjing;XIA Mengjie;HE Xiaowan;CHEN Yuyong;TANG Jinsong(Department of Food Science and Technology,Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China)

机构地区：[1]江苏农牧科技职业学院食品科技学院,江苏泰州225300

出　　处：《食品科技》2021年第12期134-140,共7页Food Science and Technology

基　　金：泰州市科技支撑计划项目(TN201506);江苏省大学生创新创业训练计划项目(201912806036Y)。

摘　　要：对草鱼鱼鳞进行酶解制备鱼源抑菌成分,通过筛选所用酶的种类,并利用正交试验对酶解条件进行了优化,通过Tricine-SDS-PAGE、SEC方法对获得的酶解液抑菌成分的分子质量分布进行测定。结果显示,采用3种酶(碱性蛋白酶、木瓜蛋白酶和胃蛋白酶)依次酶解鱼鳞,并且底物浓度控制在25%,碱性蛋白酶酶解时间为70 min,木瓜蛋白酶酶解时间为60 min,胃蛋白酶酶解时间为140 min时,所得鱼鳞酶解液对金黄色葡萄球菌的抑菌圈直径达到29.7 mm。通过Tricine-SDS-PAGE和SEC凝胶色谱分析发现,其分子质量主要分布在1~2 ku,占26.823%,并且接近于呈单分散。In this paper,the fish scale of grass carp was enzymatically hydrolyzed to produce the bacteriostatic components from fish.The enzymatic hydrolysis conditions were optimized by orthogonal test,and the molecular weight distribution of the antibacterial component was analyzed by Tricine-SDS-PAGE and SEC methods.The results show that,when fish scales were hydrolyzed by alkaline protease,papain and pepsin respectively,the substrate concentration was controlled at 25%,the hydrolyzing time of alkaline protease was 70 min,the hydrolyzing time of papain was 60 min and the hydrolyzing time of pepsin was 140 min,the obtained hydrolysate of fish scale protein had the best bacteriostatic effect,and the diameter of bacteriostatic zone of Staphylococcus aureus was 29.7 mm.The molecular weight of the hydrolysate was by Tricine-SDS-PAGE and mainly distributed in 1~2 ku,accounting for 26.823% SEC-gel chromatography,and it was nearly monodisperse.

关 键 词：草鱼鱼鳞 分步酶解 抑菌性能 分子质量分布 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]