| 采用美拉德反应提高黄鲫蛋白抗菌肽的抑菌活性 |
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| 引用本文： | 李婷,江晓婉,叶青,于妍,宋茹*.采用美拉德反应提高黄鲫蛋白抗菌肽的抑菌活性[J].肉类研究,2012,26(1):14-17. |
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| 作者姓名： | 李婷 江晓婉 叶青 于妍 宋茹* |
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| 作者单位： | 浙江海洋学院食品与药学学院,浙江舟山316000 |
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| 基金项目： | 浙江海洋学院2011年校级大学生研究性学习与创新性项目;浙江省自然科学基金项目(Y3110153) |
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| 摘 要： | 以黄鲫蛋白抗菌肽(HAHp)为底物,通过美拉德反应提高其抑菌活性.以大肠杆菌为指示菌,在100℃水浴加热条件下,比较 HAHp-葡萄糖、HAHp-蔗糖、HAHp-麦芽糖和 HAHp-乳糖的美拉德反应物抑菌活性;选用葡萄糖为添加糖,测定 HAHp-葡萄糖美拉德反应初始 pH 值、加糖量、加热温度和加热时间对美拉德反应物的抑菌活性影响.结果表明:提高反应初始 pH 值(大于 pH6.0)会降低 HAHp 美拉德产物的抑菌活性,选择葡萄糖适宜加入量,控制加热温度和时间可以提高 HAHp-葡萄糖美拉德反应物对大肠杆菌的抑菌活性
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| 关 键 词： | 黄鲫蛋白抗菌肽 美拉德反应 抗菌活性 |
Activity Improvement of Antibacterial Peptides Derived from Half-fin Anchovy through Maillard Reaction |
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| LI Ting,JIANG Xiao-wan,YE Qing,YU Yan,SONG Ru.Activity Improvement of Antibacterial Peptides Derived from Half-fin Anchovy through Maillard Reaction[J].Meat Research,2012,26(1):14-17. |
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| Authors: | LI Ting JIANG Xiao-wan YE Qing YU Yan SONG Ru |
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| Affiliation: | College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China |
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| Abstract: | In this study,the activity of antibacterial peptides derived from half-fin anchovy(HAHp) was improved through the Maillard reaction.The Maillard reaction products(MRPs) of HAHp-glucose,HAHp-saccharose,HAHp-maltobiose and HAHp-lactobiose resulting from heating for 30 min at 100 ℃ were compared for their antibacterial activity against Escherichia coli.The effects of initial pH,glucose level,temperature and heating time on the anti-Escherichia coli activity of HAHp-glucose MRPs were explored.The results showed that higher initial pH(above 6.0) provided lower antibacterial activity against Escherichia coli.The appropriate level of glucose addition,temperature and heating time could increase the anti-Escherichia coli activity of HAHp-glucose MRPs. |
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| Keywords: | half-fin anchovy antibacterial peptides Maillard reaction antibacterial activity |
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