食品工业科技2017，Vol.38Issue(5)：88-92,5.DOI:10.13386/j.issn1002-0306.2017.05.008
花蟹肉酶解多肽美拉德反应产物的抑菌性研究
Antimicrobial activity of maillard reaction products derived from enzymolysis polypeptide of Portunus pelagicus meat
摘要
Abstract
This study investigated the antimicrobial activity of the maillard reaction products which were obtained from enzymolysis polypeptide of pelagicus meat (PXMRPs) on four selected spoilage bacteria frequently found in food including Staphylococcus aureus,Waxy bacillus,Bacillus subtilis and E.coli,and the preparation of PXMRPs process was optimized.The results revealed that the PXMRPs had obvious germ inhibiting effect on the four bacterias.Xylose as the reducing sugar,substrate ratios of xylose and enzymolysis polypeptide of pelagicus meat,temperatures and the reaction time were independent variable in the maillard reaction,the diameter of inhibition zone were measured during single factor test and the orthogonal experiment which was to find the optimal parameter of processing in order to strengthen the antibacterial efficiency of PXMRPs.The optimal processing conditions were that the ratio of enzymolysis polypeptide of Portunus pelagicus and xylose was 2∶ 1,the temperature was 120 ℃,the reaction time was 120 min.And the MIC (minimum inhibitory concentration)values of Waxy bacillus and Staphylococcus aureus were both 15 mg/mL,the MIC values of Bacillus subtilis and E.coli was 20 mg/mL and 30 mg/mL,respectively.Therefore,enzymolysis polypeptide of Portunus pelagicus meat showed strong antimicrobial activity because of the modification of maillard reaction,PXMRPs can be used as an antimicrobial in food industry.关键词
花蟹肉酶解多肽/美拉德反应产物/抑菌性Key words
enzymolysis polypeptide of Portunus pelagicus meat/maillard reaction products/antibacterial activity分类
轻工纺织引用本文复制引用
陈金斌,奚秀秀..花蟹肉酶解多肽美拉德反应产物的抑菌性研究[J].食品工业科技,2017,38(5):88-92,5.基金项目
国家自然科学基金项目(31201284). （31201284）
