Antibacterial activity of tilapia protein hydrolysates chelated with metal ions
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摘要: 罗非鱼肉蛋白经木瓜蛋白酶水解后分别与CaCl2、FeCl2按质量比(水解物∶金属盐)为5∶1、10∶1、20∶1进行螯合,研究并比较了罗非鱼水解蛋白钙、亚铁离子螯合物的抗菌活性。结果表明:钙、亚铁离子与水解物的螯合率随着水解物与金属盐质量比的升高而逐渐增大;氨基酸分析表明罗非鱼肉蛋白水解物中具有金属螯合活性的氨基酸含量较高,其占总氨基酸含量的34.59%;抑菌实验显示得到的螯合物对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌的生长表现出明显的抑制作用,其中以5∶1质量比得到的亚铁离子螯合物的抑菌活性最高。Abstract: Tilapia meat protein was hydrolyzed by papain and then the hydrolysates were chelated with CaCl2and FeCl2at the mass ratio (hydrolysate:mineral salt) of 5∶1, 10∶1 and 20∶1, respectively. The antibacterial activity of the chelates was investigated. The result showed that the chelation rates were gradually increased with the increasing of the mass ratio. Amino acids analysis indicated that tilapia meat protein-hydrolysates had high content of chelating amino acids which accounted for 34.59% of total amino acid. Finally, antibacterial test showed that some chelates obtained under the certain conditions had significant antibacterial activity against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The hydrolysate-ferrous ion chelate, which was obtained under the mass ratio of 5∶1, had the highest antibacterial activity against the three indicator bacterium.
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