文献类型：期刊文献

中文题名：低值鱼蛋白多肽-钙螯合物的制备和抗氧化、抗菌活性研究

英文题名：Study on Synthesis of Peptides Calcium Chelation from Low-value Fish and Antioxidation and Antibacterial Activities

作者：杨燊[1];邓尚贵[2];秦小明[3]

机构：[1]集美大学生物工程学院,福建厦门361021;[2]浙江海洋学院食品与药学学院,浙江舟山316100;[3]广东海洋大学食品科技学院,广东湛江524025

年份：2008

卷号：29

期号：1

起止页码：202

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2004、Scopus、CSCD2011_2012、北大核心、CSCD

基金：国家自然科学基金资助项目(30371123)

语种：中文

中文关键词：鱼蛋白;多肽-钙螯合物;酶解制备;抗氧化;抗菌

外文关键词：fish protein; peptides-Ca^2＋; chelation; enzymic process; antioxidation antibacterial

中文摘要：探讨了以南海低值鱼蛋白为原料,采用木瓜蛋白酶和风味酶的复合酶水解制备多肽复合物,并制备多肽-钙螯合物,对螯合工艺及螯合产物的结果及抗氧化和抗菌功能特性进行了初步研究。结果表明:DH为5%的多肽与钙离子螯合效果最佳,螯合率为81.75%;化学分析及红外光谱说明活性肽与钙离子螯合并形成稳定结构的螯合物;未经过乙醇沉淀的螯合钙具有明显的抗氧化活性,其抗氧化作用相当于生育酚的94.43%,经过80%乙醇沉淀的螯合物具有显著的抗枯草芽孢杆菌和金黄色葡萄球菌活性,其抑菌圈均直径分别为16mm和16mm。通过本研究,不仅为低值鱼的深精加工与综合利用开辟了新的途径,而且也为低值鱼酶解多肽螯合物的广泛应用奠定了基础。

外文摘要：This study focusd on the preparation of low-value fish protein chelating Ca^2＋ by compound enzymolysis method, and study on the aspects of chelate condition, antioxidation and antibacterial function. The results showed that the peptides of DH 5% have the best chelation effect with Ca^2＋ with the percent of chelation 81.75%. The chelation between them was explained by chemistry analysis and IR method. The results demonstrated that the iron chelates have stable structure, the deposit in the solution of water has 94 percent antioxidation capability of α-tocopherol, the deposit in the solution of 80% alcohol shows significant inhibitory activity against Bacillus subtilis and Staphylococcus aureus, and the antibacterial diameters are 16 mm and 16 mm respectively. The above research lays a new way to utilize wasterfish and provides the essential information for the enzymatically hydrolyzed waste fish protein chelate.