| 鲶鱼骨蛋白酶解产物与其他防腐剂抑菌效果的比较 |
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| 引用本文： | 王浩田,张建荣,马俪珍,黄宗海.鲶鱼骨蛋白酶解产物与其他防腐剂抑菌效果的比较[J].农产品加工．学刊,2009(4). |
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| 作者姓名： | 王浩田 张建荣 马俪珍 黄宗海 |
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| 作者单位： | 1. 天津农学院,食品科学系,天津,300384;天津市农产品加工科学试验与成果转化基地,天津,300384
2. 山西农业大学,食品学院,山西,太谷,030801 |
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| 摘 要： | 试验用胃蛋白酶酶解鲶鱼头、鱼骨,酶解得到抑菌活性较高的鲶鱼骨酶解液,冷冻干燥后配成不同浓度,与常用食品防腐剂进行抑菌活性的比较。确定了鲶鱼骨蛋白酶解液对大肠杆菌、藤黄微球菌,以及枯草杆菌的最低抑菌浓度。结果表明,质量分数为1%的酶解液对大肠杆菌的抑制作用,是质量分数为0.025%Nisin的5～6倍,是0.1%SDA的2～3倍,是1%大蒜汁的1～2倍;对藤黄微球菌的抑制作用与0.025%的Nisin作用相当,是0.1%SDA的4倍,是1%大蒜汁的1～2倍;对枯草杆菌的抑制作用与0.025%的Nisin作用相当,是0.1%SDA的2倍。可见,酶解液粗品具有很强的抑菌活性。鲶鱼骨酶解液对大肠杆菌、藤黄微球菌以及枯草杆菌的最低抑菌质量分数分别为0.04%,0.04%和0.08%。
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| 关 键 词： | 鲶鱼骨 酶解 抑菌活性物质 防腐剂 |
Compared Antibacterial Activity of Catfish Frame Hydrolysates and Four Preservatives |
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| Wang Haotian,Zhang Jianrong,Ma Lizhen,Huang Zonghai.Compared Antibacterial Activity of Catfish Frame Hydrolysates and Four Preservatives[J].Nongchanpin Jlagong.Xuekan,2009(4). |
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| Authors: | Wang Haotian Zhang Jianrong Ma Lizhen Huang Zonghai |
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| Institution: | 1.Food Science Department;Tianjin Agricultural College;Tianjin 300384;China;2.College of Food;Shanxi Agricultural University;Taigu;Shanxi 030801;3.Tianjin Agro-Food Science Experiment and Production Translating Base;Tianjin 300384 |
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| Abstract: | In the present research,pepsin was used to hydrolyze the catfish frame,based on the antibacterial rate,we can get the hydrolysate with the highest antibacterial activity,the hydrolysate was lyophilized,then compared the antibacterial activity of catfish frame hydrolysates and four preservatives,and the minimal inhibitory concentration(MIC)was defined.The result showed the inhibitory rate to Escherichia.coli of hydrolysate(1%)is five to six times than Nisin(0.025%),is two to three times than SDA(0.1%),is one... |
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| Keywords: | catfish frame hydrolyzation antibacterial substance preservative |
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