摘要
利用胰蛋白酶水解酪蛋白,并对水解产物进行了分离,得到产物1、2、3,比较不同水解度条件下各种产物的抗菌活性;摸索培养基起始pH值、水解产物添加量对抗菌活性的影响.结果表明在37℃、底物浓度为10%时,三种水解产物的抗菌活性均随着水解度的增大而增大,并最终趋于平缓,产物3的抗菌活性最好;培养基起始pH值为8.0时,30 mL培养基中水解产物添加量达到2 mL时,水解产物的抗菌效果有较大提高.
The casein hydrolysates are prepared by using trypsin, and three products were obtained by separating the hydrolysates. The antibacterial effects of the three products were compared on different degrees of hydrolysis, and the effect of medium pH and addition of hydrolysate to antibacterial activity were also investigated. The results show that at 37℃ and 10% casein concentration, the antibacterial effect of three products increases with the degree of hydrolysis and ultimately goes to immobility. And product 3 exhibits better antibacterial effects. The hydrolysate has higher antibacterial efficiency when the medium pH is 8.0 and the hydrolysate addition was 2mL in 30mL medium.
关键词
酪蛋白
胰蛋白酶
抑菌率
水解
水解度
casein, trypsin
antibacterial efficiency
hydrolyze, the degree of hydrolysis
