| 酪蛋白糖巨肽的制备及其对变形链球菌的抑菌特性 |
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| 引用本文： | 王艳萍,刘鹏,白小佳. 酪蛋白糖巨肽的制备及其对变形链球菌的抑菌特性[J]. 天津轻工业学院学报, 2009, 0(5): 14-17 |
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| 作者姓名： | 王艳萍 刘鹏 白小佳 |
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| 作者单位： | 食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457 |
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| 基金项目： | 国家“十一五”科技支撑计划项目（2006BAD04A06） |
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| 摘 要： | 研究了胃蛋白酶水解酪蛋白制备酪蛋白糖巨肽（Casein Glycomacmpeptide，CGMP）的工艺条件，通过正交实验得到最佳水解条件为：水解时间40min，pH1．8，温度45℃，酶与底物质量比0．75：100．采用间苯二酚一盐酸法证明该水解物中存在CGMP．通过滤纸片扩散法研究表明，粗品CGMP对变形链球茵的生长具有抑制作用．
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| 关 键 词： | 酪蛋白糖巨肽 唾液酸 变形链球菌 抑菌作用 |
Preparation of Casein Glycomacropeptide and Its Inhibitory Effect on the Growth of Streptococcus mutans |
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| WANG Yan-ping,LIU Peng,BAI Xiao-jia. Preparation of Casein Glycomacropeptide and Its Inhibitory Effect on the Growth of Streptococcus mutans[J]. Journal of Tianjin University of Light Industry, 2009, 0(5): 14-17 |
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| Authors: | WANG Yan-ping LIU Peng BAI Xiao-jia |
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| Affiliation: | (Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology, Tianjin University of Science ＆ Technology,Tianjin 300457 ,China) |
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| Abstract: | With the orthogonal experiment,the technology conditions for hydrolyzing casein to produce casein glycomacropeptide （CGMP）with pepsin were studied. The optimum conditions for enzyme hydrolysis were gained as follows： 40 min of reaction time,45 ℃ of temperature, 1.8 of pH and 0.75 ： 100 of [E]/[S] （mass ratio）. Through resorcinol hydrochloric acid method,the existence of CGMP were detected in hydrolysates. The inhibitory effect of raw CGMP on streptococcus mutans was preliminary tested by means of filter paper. The result indicates that raw CGMP has inhibitory effect on the growth of streptococcus mutans. |
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| Keywords: | CGMP sialic acid streptococcus mutans inhibitory effect |
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