食品工业科技2024，Vol.45Issue(3)：162-170,9.DOI:10.13386/j.issn1002-0306.2023050066
虾加工副产物抗菌型水解液制备条件优化及抑菌作用
Optimization of Hydrolysis Conditions and Antibacterial Activity of Hydrolysate from Shrimp Processing By-products
摘要
Abstract
Objective:In order to investigate the use of by-products from aquatic product processing in the preparation of antibacterial hydrolysates and their antibacterial effects,in this study,the specific spoilage organisms of Penaeus vannamei(PV-SSOs)were used as the experimental bacteria and the antibacterial hydrolysates from shrimp processing by-products(SPPH)were prepared,as well as the antibacterial effects of SPPH on PV-SSOs were determined.Methods:Five different proteases were used to hydrolyze the processing by-products of Solenocera crassicornis,and the antibacterial effects of these hydrolysates generated on PV-SSOs were compared.An appropriate protease was selected to prepare SPPH.The effects of hydrolysis conditions including enzyme addition content,hydrolysis time,hydrolysis temperature and solid-liquid ratio(w/v)on the inhibition of PV-SSOs were determined.Then,the response surface methodology was applied to optimize the hydrolysis conditions for SPPH preparation.Furthermore,the molecular weight distribution of peptidic fractions in SPPH was analyzed using high-performance liquid chromatography(HPLC).In addition,the effect of SPPH on the cell membrane permeability of PV-SSOs was measured using membrane leakage method,and the microstructure changes of PV-SSOs after SPPH treatment were further observed through scanning electron microscopy(SEM).Results:Pepsin was selected as the appropriate protease.Under the conditions of pH2.0 and solid-liquid ratio 1:2(w/v)in the hydrolysis reaction,the optimal conditions for antibacterial hydrolysates preparation that inhibited PV-SSOs were obtained through the Box-Behnke experiment using response surface methodology at three levels and three factors as follows:700 U/g of pepsin addition,2.3 h of hydrolysis time,and 33℃of hydrolysis temperature.The diameter of the inhibitory zone of SPPH on PV-SSOs was 24.10±0.43 mm.The result of HPLC showed that the relative percentage of peptidic fractions in SPPH with molecular weight less than 3000 Da was close to 70%.After treated with SPPH for 2 h to 12 h,the cell membrane permeability of PV-SSOs was significantly increased as compared to the control of PV-SSOs(P<0.05).Under SEM observation,some bacteria of PV-SSOs were twisted and shrunk,forming depressions,pores,and exudation of contents on the surface of the cell membrane after SPPH treatment for 12 hours.Conclusions:The processing by-products of Solenocera crassicornis can be applied to prepare antibacterial hydrolysates.SPPH inhibits PV-SSOs through membrane damage mode.All these findings will provide a theoretical basis for further development of SPPH for the preservation of Penaeus vannamei.关键词
虾加工副产物/酶解/南美白对虾优势腐败菌/响应面优化/抗菌型水解液/膜损伤Key words
shrimp processing by-products/hydrolysis/specific spoilage organisms of Penaeus vannamei/response surface methodology/antibacterial hydrolysates/membrane damage分类
轻工纺织引用本文复制引用
谷萝,宋茹..虾加工副产物抗菌型水解液制备条件优化及抑菌作用[J].食品工业科技,2024,45(3):162-170,9.基金项目
舟山市科技局项目(2021C21004). （2021C21004）
