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MEAT RESEARCH
2012
(1)
14-17
采用美拉德反应提高黄鲫蛋白抗菌肽的抑菌活性
作 者：
李婷;江晓婉;叶青;于妍;宋茹
单 位：
浙江海洋学院食品与药学学院
关键词：
黄鲫蛋白抗菌肽;美拉德反应;抗菌活性
摘 要：
以黄鲫蛋白抗菌肽(HAHp)为底物,通过美拉德反应提高其抑菌活性。以大肠杆菌为指示菌,在100℃水浴加热条件下,比较HAHp-葡萄糖、HAHp-蔗糖、HAHp-麦芽糖和HAHp-乳糖的美拉德反应物抑菌活性;选用葡萄糖为添加糖,测定HAHp-葡萄糖美拉德反应初始pH值、加糖量、加热温度和加热时间对美拉德反应物的抑菌活性影响。结果表明:提高反应初始pH值(大于pH6.0)会降低HAHp美拉德产物的抑菌活性,选择葡萄糖适宜加入量,控制加热温度和时间可以提高HAHp-葡萄糖美拉德反应物对大肠杆菌的抑菌活性。
译 名：
Activity Improvement of Antibacterial Peptides Derived from Half-fin Anchovy through Maillard Reaction
作 者：
LI Ting,JIANG Xiao-wan,YE Qing,YU Yan,SONG Ru(College of Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan 316000,China)
关键词：
half-fin anchovy antibacterial peptides;Maillard reaction;antibacterial activity
摘 要：
In this study,the activity of antibacterial peptides derived from half-fin anchovy(HAHp) was improved through the Maillard reaction.The Maillard reaction products(MRPs) of HAHp-glucose,HAHp-saccharose,HAHp-maltobiose and HAHp-lactobiose resulting from heating for 30 min at 100 ℃ were compared for their antibacterial activity against Escherichia coli.The effects of initial pH,glucose level,temperature and heating time on the anti-Escherichia coli activity of HAHp-glucose MRPs were explored.The results showed that higher initial pH(above 6.0) provided lower antibacterial activity against Escherichia coli.The appropriate level of glucose addition,temperature and heating time could increase the anti-Escherichia coli activity of HAHp-glucose MRPs.
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