淡竹叶多肽的提取及抑菌性研究  

Extraction and Antibacterial Activity of Polypeptides from Lophatherum gracile Brongn.

作　　者：李琴[1] 王倩 潘丽燕 蒋行 鲍会梅[1] LI Qin;WANG Qian;PAN Liyan;JIANG Hang;BAO Huimei(Jiangsu Food&Pharmaceutical Science College,Huai’an 223003,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《现代食品》2022年第22期94-99,共6页Modern Food

基　　金：江苏省大学生创新创业训练计划项目“一种植物源多肽及用于制备草莓保鲜剂和抑菌剂的用途”(202113104054Y)。

摘　　要：以淡竹叶为原料,采用碱性蛋白酶酶解,经过单因素试验和响应面法优化淡竹叶多肽制备工艺,并采用滤纸片扩散法测定淡竹叶多肽对酵母菌、青霉菌、大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌的抑制效果。结果表明,淡竹叶多肽酶法制备的最佳工艺为酶解温度50℃、时间2 h、pH 9.8、加酶量5 525 U·g^(-1)。在此条件下,淡竹叶多肽的得率达到了(7.95±0.15)%。抑菌试验结果表明,淡竹叶蛋白酶解产物对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌均有一定的抑制效果,可作为天然植物源抑菌剂。Taking Lophatherum gracile Brongn.as raw material,using alkaline protease for enzymatic hydrolysis,the preparation process of polypeptides from Lophatherum gracile Brongn.was optimized by single factor experiment and response surface methodology,and the filter paper diffusion method was used to determine the inhibitory effect of polypeptides from Lophatherum gracile Brongn.on yeast,Penicillium,Escherichia coli,Bacillus subtilis and Staphylococcus aureus.It was shown that the optimal process for enzymatically preparing the polypeptides from Lophatherum gracile Brongn.was as follows:the enzymatic hydrolysis temperature was 50℃,the time was 2 h,the pH was 9.8,and the amount of enzyme added was 5525 U·g^(-1).Under this condition,the yield of polypeptides from Lophatherum gracile Brongn.reached(7.95±0.15)%.It was shown that the enzymatic hydrolyzate of Lophatherum gracile Brongn.protein had certain inhibitory effect against Escherichia coli,Staphylococcus aureus and Bacillus subtilis,and could be used as a natural plant bacteriostatic agent.

关 键 词：淡竹叶多肽 响应面法 抑菌活性 

分 类 号：R284.2[医药卫生—中药学]