果胶酶水解产物的制备及抑菌活性的研究

本工作采用市售果胶酶成功地制备了果胶酶水解物。在设计其反应条件的同时，还探讨了反应过程跟踪检测的方法；测定了酶水解产物的酶菌活性，并与相应酶水解产物做了对比。结果表明，在反应过程中，水解液粘度与半乳糖醛酸含量呈反相关关系，二者均可用来跟踪酶水解过程和判断反应终点。果胶酶水解物对大肠杆菌，枯草杆菌和金黄色葡萄球菌有明显的抑制活性，其最低抑菌浓度（MIC）为0．62％，而果胶及其酸解产物均无相应的活性。

Preparation of Pectin Enzymatic Hydrolysate and Investigation on Its Antibacterial ctivity

In this work pectin hydrolysate was successfully prepared by using raw pectinase.The reaction conditions were designed and the methods for monitoring assay in the reaction process were discussed.The antibacterial activity of the enzymatic hydrolysate was investigated and a comparison with its acidic counterpart was made.The results showed that the viscosity and galacturonic acid contents of the reaction mixture could be correlated each other and both of these parameters could be applied for monitoring the process of pectin hydrolysis and the end of the reaction determination.The pectin hydrolysate,obtained by pectinase had inhibitory activity on Escherichia coli,Bacillus Sullilis,and Slaphylococcus eureus.Its MIC was 0.62%,however,pectin polymer and hydrolysate,obtained with acid,had no any similar activity at all.