摘要
利用响应面分析法优化黄鲫蛋白抗菌肽-葡萄糖美拉德反应条件,提高产物的抑菌活性。以大肠杆菌为指示菌,在黄鲫蛋白抗菌肽初始反应pH为5.58条件下,进行葡萄糖添加量、加热温度和加热时间三因素三水平Box-Benhnken响应面分析实验,得出黄鲫蛋白抗菌肽-葡萄糖美拉德反应最优条件为葡萄糖添加量0.25%(w/v)、加热温度100℃、加热时间60 min。在最优反应条件下,黄鲫蛋白抗菌肽-葡萄糖美拉德反应物对大肠杆菌的抑菌圈直径为28.9 mm,与理论值28.4 mm接近。
The parameters of Maillard reaction between setipinna taty antibacterial peptides （HAHp）and glucose were optimized by the response surface methodology, aiming at enhancing the antibacterial activity of the Maillard reaction products. Escherichia coli were used as the indicator bacterial strain, and the ini- tial pH value of HAHp was adjusted to 5.58. A Box - Benhnken design of response surface method with three factors and three levels including glucose adding amount, heating temperature and time was per- formed to optimize the reaction conditions. The optimized parameters were 0.25 （w/v） for glucose adding amount, 100℃ for heating temperature ,60 min for heating time, respectively. The diameter of inhibition zone of optimized HAHp - glucose Maillard reaction products against E. coli was 28.9 mm, close to the theoretical value 28.4 mm.
出处
《粮油食品科技》
北大核心
2012年第3期42-45,共4页
Science and Technology of Cereals,Oils and Foods
基金
浙江海洋学院2011年校级大学生研究性学习与创新性项目
浙江省自然科学基金项目(Y3110153)
关键词
黄鲫蛋白抗菌肽
美拉德反应
Box-Benhnken实验
响应面分析
抑菌性
setipinna taty antibacterial peptide
Maillard reaction
Box - Benhnken design
response surface m methodology
antibacterial activity
作者简介
李婷（1990-），女，本科生．
通讯作者：宋茹（1976-），女，讲师，博士．
