摘要
选用鱿鱼精巢组织为原原料，经水解、抽提、沉淀等一系列方法得到鱿鱼鱼精蛋白样品。后经葡聚糖凝胶对其进行过滤层析，可得纯度较高的鱿鱼鱼精蛋白。最后对照讨论了各种理化因素如温度、盐离子浓度、酸度、有机成份等对鱿鱼鱼精蛋白抑菌性的影响，同时测定了其在不同影响因素下的最低抑菌浓度。
Based on abundant resources of squid as crude material, spermatozoa of adult squid were used selectively. After a serial processes of extraction, hydrolyzation and precipitation, crude product of protamine was yielded. The crude protamine was then puri fied by column chromatograph packed with Sephadex G-25. In this paper such physical and chemical factors as temperature, pH, salt concentration, organic substances, etc that affect antimicrobial activity of protamine were studied. Also, the minimum inhibition concentration of protamine was measured under various conditions.
出处
《上海水产大学学报》
CSCD
1999年第1期63-67,共5页
Journal of Shanghai Fisheries University
关键词
鱿鱼
鱼精蛋白
最低抑菌浓度
抗菌性
squid, protamine, minimum inhibition concentration,antimicrobial activity
