粮油食品科技2012，Vol.20Issue(3)：42-45,4.
黄鲫蛋白抗菌肽—葡萄糖美拉德反应物的抑菌性实验研究
Research on antibacterial activity of reaction products from MaUlard reaction between Setipinna taty antibacterial peptide and glucose
摘要
Abstract
The parameters of Maillard reaction between setipinna taty antibacterial peptides （HAHp）and glucose were optimized by the response surface methodology, aiming at enhancing the antibacterial activity of the Maillard reaction products. Escherichia coli were used as the indicator bacterial strain, and the ini- tial pH value of HAHp was adjusted to 5.58. A Box - Benhnken design of response surface method with three factors and three levels including glucose adding amount, heating temperature and time was per- formed to optimize the reaction conditions. The optimized parameters were 0.25 （w/v） for glucose adding amount, 100℃ for heating temperature ,60 min for heating time, respectively. The diameter of inhibition zone of optimized HAHp - glucose Maillard reaction products against E. coli was 28.9 mm, close to the theoretical value 28.4 mm.关键词
黄鲫蛋白抗菌肽/美拉德反应/Box-Benhnken实验/响应面分析/抑菌性Key words
setipinna taty antibacterial peptide/Maillard reaction/Box - Benhnken design/response surface m methodology/antibacterial activity分类
轻工纺织引用本文复制引用
李婷,江晓婉,于妍,叶青,宋茹..黄鲫蛋白抗菌肽—葡萄糖美拉德反应物的抑菌性实验研究[J].粮油食品科技,2012,20(3):42-45,4.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 （）
