摘要
以果蔬病原菌Botryiscinerea为供试菌,采用微孔板培养法,测定了胰蛋白酶、胃蛋白酶、风味蛋白酶和菠萝蛋白酶酶解产物对Botryiscinerea的抗菌活性,并采用正交试验对胰蛋白酶的酶解条件进行了优化。结果表明,胰蛋白酶酶解产物抑菌活性最强,其抑菌率分别比胃蛋白酶、风味蛋白酶和菠萝蛋白酶酶解产物高38.4%、19.5%和18.2%(P<0.01);胰蛋白酶获取最佳抑菌酶解产物的条件为:55℃、pH8.5、加酶量300U/g、酶解时间2h、料水比1∶1。
Using fruit and vegetable pathogen Botryis cinerea as tested fungi, this reseamh studied on the effects of mytilus edulis enzymatic hydrolysates with trypsin, pepsin, flavory protease and bromelin against Botryis cinerea in vitro, which was determined by 96-well microtiter plates incubation method. The hydrolysis conditions of the trypsin was also investigated by orthogonal test. The result indicated that the inhibition rate of trypsin hydrolysates was 38,4%, 19.5% and 18.2% higher than pepsin, flavory protease and bromelin hydrolysates, respectively. The results show that the optimal hydrolysis conditions of trypsin was 55℃, pH 8.5, enzyme dosage 300U/g, time 2h and substrate concentration（w/v）1：1.
出处
《食品科技》
CAS
北大核心
2007年第2期145-147,共3页
Food Science and Technology
关键词
紫贻贝
酶解产物
抗菌活性
Mytilus edulis
enzymatic hydrolysates
antimicrobial activity
