| 牡蛎活性多肽的抑菌作用与抗氧化性能研究 |
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| 引用本文： | 卢学敏,王颀林,蓝晓燕,陈俊生,杨宇晨,张莉. 牡蛎活性多肽的抑菌作用与抗氧化性能研究[J]. 中国酿造, 2013, 32(2): 77 |
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| 作者姓名： | 卢学敏 王颀林 蓝晓燕 陈俊生 杨宇晨 张莉 |
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| 作者单位： | 山东大学海洋学院,山东威海,264209 |
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| 摘 要： | 使用Alcalase碱性蛋白酶和菠萝蛋白酶分步酶解牡蛎蛋白,获得含牡蛎活性多肽的酶解产物,并测定了酶解产物对几种陆生致病菌和海洋病原细菌的抑菌活性和体外抗氧化能力.结果表明,牡蛎活性多肽对枯草芽孢杆菌(Bacillus subtilis)、哈维氏弧菌(Vibrio harveyi)和副溶血弧菌(Vibrio prarhaemolyticus)具有一定的抑制作用,并具有一定的还原能力和对超氧阴离子自由基的清除作用.
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| 关 键 词： | 牡蛎蛋白 复合酶解 活性多肽 抑菌活性 抗氧化活性 |
Study on the antimicrobial and antioxidant activities of bioactive peptides from oyster |
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| Abstract: | The bioactive peptides were got by hydrolysis of oyster protein with alcalase and bromelain and the antimicrobial and antioxidant activities of the hydrolysate were determined. The results showed that the peptides from oyster had antimicrobial activities on Bacillus subtilis, Vibrio harveyi and Vibrio prarhaemolyticus, and had reducing the capability and superoxide anion radical scavenging, as well. |
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| Keywords: | oyster protein compound enzymes hydrolysis bioactive peptides antimicrobial activities antioxidative activities |
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