花蟹肉酶解多肽美拉德反应产物的抑菌性研究

陈金斌 奚秀秀

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, (05): 88-92. doi: 10.13386/j.issn1002-0306.2017.05.008
引用本文: 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, (05): 88-92. doi: 10.13386/j.issn1002-0306.2017.05.008
CHEN Jin-bin, XI Xiu-xiu. Antimicrobial activity of maillard reaction products derived from enzymolysis polypeptide of Portunus pelagicus meat[J]. Science and Technology of Food Industry, 2017, (05): 88-92. doi: 10.13386/j.issn1002-0306.2017.05.008
Citation: CHEN Jin-bin, XI Xiu-xiu. Antimicrobial activity of maillard reaction products derived from enzymolysis polypeptide of Portunus pelagicus meat[J]. Science and Technology of Food Industry, 2017, (05): 88-92. 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

doi: 10.13386/j.issn1002-0306.2017.05.008
基金项目: 

国家自然科学基金项目(31201284);

详细信息
    作者简介:

    陈金斌 (1984-) , 男, 本科, 工程师, 研究方向:食品检验, E-mail:13738655550@163.com。;

    奚秀秀 (1993-) , 女, 本科, 研究方向:食品科学与工程, E-mail:yizhiyinxuan@163.com。;

  • 中图分类号: TS254.1

Antimicrobial activity of maillard reaction products derived from enzymolysis polypeptide of Portunus pelagicus meat

  • 摘要: 本文基于蟹肉酶解多肽与木糖的美拉德反应产物(PXMRPs)对食品常见污染菌的抑制作用,对PXMRPs生产工艺进行优化。实验结果表明,PXMRPs对金黄色葡萄球菌、蜡状芽孢杆菌、枯草芽孢杆菌和大肠杆菌抑菌4种常见食品污染菌均有不同程度的抑制作用。采用牛津杯法检测PXMRPs的抑菌能力,以木糖与花蟹肉酶解多肽质量比、反应温度和反应时间为自变量进行单因素实验和正交实验。获得最优抑菌效果的PXMRPs生产工艺为:木糖与花蟹肉酶解多肽质量比2∶1,反应温度为120℃,反应时间为120 min。PXMRPs对蜡状芽孢杆菌和金黄色葡萄球菌的MIC值均为15 mg/m L,枯草芽孢杆菌和大肠杆菌的MIC值分别为20 mg/m L和30 mg/m L。蟹肉酶解多肽与木糖的美拉德反应产物(PXMRPs)因其良好的抑菌性能,具有开发为天然食品添加剂的可能。 
  • [1] Sroyraya Morakot, Hanna1 Peter J, Changklungmoa Narin, et al.Expression of the male reproduction-related gene in spermatic ducts of the blue swimming crab, Portunus pelagicus, and transfer of modified protein to the sperm acrosome[J].Journal of Microscopy Research Technique, 2013, 76 (1) :102-112.
    [2] 倪孔巍, 张萌, 徐大伦, 等.花蟹肉酶解物美拉德反应产物的抗氧化性[J].食品与生物技术学报, 2015, 34 (3) :239-245.
    [3] Liu Qian, Li Jing, Kong Baohua, et al.Antioxidant capacity of Maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics[J].Food Science Biotechnol, 2014, 23 (1) :33-41.
    [4] Chevalier Francüois, Chobert Jean-Marc, Genot Claude, et al.Scavenging of free radicals, antimicrobial, and cytotoxic activities of the maillard reaction products ofβ-lactoglobulin glycated with several sugars[J].Food Chemistry, 2001 (49) :5031-5038.
    [5] You Juan, Luo Yongkang, Shen Huixing, et al.Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system[J].Journal of Food Science and Technology, 2011, 46 (12) :2467-2474.
    [6] 温建丰, 杨文鸽, 徐大, 等.响应面法优化花蟹肉制备抗氧化肽的酶解工艺[J].核农学报, 2013, 27 (12) :1881-1886.
    [7] 李婷, 江晓婉, 于妍, 等.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.
    [8] Su Bu-Li, Zeng Rong, Chen Jin-Yin, et al.Antioxidant and antimicrobial properties of various solvent extracts from impatiens balsamina L.Stems[J].Journal of Food Science, 2012, 77 (6) :614-619.
    [9] 宋玉民, 常彩萍, 达文燕, 等.壳聚糖的改性及抑菌性研究[J].西北师范大学学报:自然科学版, 2010, 46 (3) :71-74.
    [10] Hjorleifur Einarsson, Benkt Goran Snygg, Caj Eriksson.inhibition of bacterial growth by Maillard reaction products[J].Food Chemistry, 1983, (31) :1043-1047.
    [11] 董周永, 郭松年, 赵国建, 等.石榴果皮提取物抑菌活性研究[J].西北植物学报, 2008, 28 (3) :582-587.
    [12] 李春美, 杜靖, 谢笔钧.柚皮提取物的抑菌作用[J].食品与发酵工业, 2004, 30 (1) :38-41.
    [13] Henares Joséángel Rufián, Cueva Silvia Pastoriza De La.Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties[J].Journal of Agricultural and Food Chemistry, 2009, 57 (2) :432-438.
    [14] Trang Vu Thu, Takeuchi Hiroaki, Kudo Hayato, et al.Antimicrobial activity of aminoreductone against helicobacter pylori[J].Journal of Agricultural and Food Chemistry, 2009, 57 (23) :11343-11348.
  • 加载中
计量
  • 文章访问数:  93
  • HTML全文浏览量:  22
  • PDF下载量:  180
  • 被引次数: 0
出版历程
  • 收稿日期:  2016-09-13

目录

    /

    返回文章
    返回

    重要通知

    《食品工业科技》喊你参加论坛啦:第五届食品科技创新论坛期待你的加入。