低温对不同相对分子质量花椒籽蛋白酶解物的抑菌活性影响

Effect of Low Temperature on Antibacterial Activity of Different Molecular Weight of Hydrolysate fromZanthoxylum bungeanumMaxim. Seed

DOI：10.3969/j.issn.1673-1689.2018.06.011

中文关键词: 花椒籽 蛋白酶解物 冻融温度 相对分子质量 抑菌活性

英文关键词: Zanthoxylum bungeanumMaxim seed,protein hydrolysate,freezing temperature,molecular weight,antibacterial activity

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中文摘要:

为了解低温对花椒籽蛋白不同相对分子质量段酶解物的抑菌活性的影响，采用不同冷冻温度、反复冻融等方式处理花椒籽蛋白酶解物，分析其对抑菌率、溶解性、蛋白质电泳条带以及巯基质量摩尔浓度的影响。结果表明，冷冻温度对酶解物的溶解性、活性巯基质量摩尔浓度、总巯基质量摩尔浓度以及抑菌率均有一定的影响，其中-15 ℃冷冻处理后的酶解物对大肠杆菌和金黄色葡萄球菌的抑菌率最高，为78.24%和72.46%。反复冻融不影响酶解物的抑菌率和溶解性，但是随着冻融次数的增加，活性巯基和总巯基质量摩尔浓度会降低。不同预冻温度下不同相对分子质量段的酶解物对大肠杆菌和金黄色葡萄球菌的抑菌率影响不相同：对大肠杆菌的抑菌率最高的分别为＜3 000（-15 ℃和-70 ℃）、3 000～10 000（-20 ℃和-50 ℃）的酶解物，对金黄色葡萄球菌抑菌率最高的均为相对分子质量＜3 000的酶解物，＞10 000的酶解物对金黄色葡萄球菌没有抑菌作用。上述研究表明，低温对不同相对分子质量的花椒籽蛋白酶解物抑菌活性有一定的影响。

英文摘要:

In order to acquire the influence on antibacterial activity of different molecular weight of hydrolysate from Chinese prickly ash seed，this study analysed the effect on bacteriostatic rate，solubility，protein electrophoretic band and sulphydryl content of hydrolysate after the treatment of different freezing temperature and multigelation. The results indicated that freezing temperature had a certain influence on bacteriostatic rate，solubility，and sulphydryl content and the treatment of -15 ℃ freezing proved the highest bacteriostatic rate of E.coli 78.24% and S.aureus 72.46%. Multigelation had no influence on bacteriostatic rate and solubility，but total and active sulfydryl content dropped with times of freezing-thawing increased. The bacteriostatic rates of different molecular weight of hydrolysate were different between E.coli and S.aureus：the highest rate of E.coli is those below 3 000（-15 ℃ and -70 ℃） and 3 000～10 000（-20 ℃ and -50 ℃） respectively. And the highest rate of S.aureus is that below 3 000 to four freezing temperatures and that above 10 000 didn't work. This study shows that low temperature has a certain influence on antibacterial activity of different molecular weight of hydrolysate.

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