不同储存、加工条件下辣木籽抗菌肽的抑菌稳定性Antimicrobial stability of Moringa oleifera seed antimicrobial peptides under different storage and processing conditions
旨在为辣木籽抗菌肽的储存、加工提供参考,以实验室前期筛选的具有较好抑制金黄色葡萄球菌生长的辣木籽肽F2和F3为原料,测定其在不同储存、加工条件下的相对抑菌率,分析抑菌稳定性。结果表明:低温储存有利于辣木籽抗菌肽F2和F3抑菌活性的保留,且储存温度为-20 ℃时,其抑菌活性受储存时间影响较小;F2、F3随pH增大相对抑菌率先升高后降低,F2、F3适宜的pH分别为6和8;加工温度、超声波功率升高,F2、F3相对抑菌率降低;相比于Na+和K+,Mg2+对F2、F3相对抑菌率的降低作用更大。实际加工和储存过程中应选择合适的条件,以保证辣木籽抗菌肽抑菌活性的保留。 In order to provid...
Main Author: | 宋贤娟,鲁媛媛,王雪峰,和丽,范江平,黄艾祥,田洋 SONG Xianjuan,LU Yuanyuan,WANG Xuefeng,HE Li, FAN Jiangping, HUANG Aixiang,TIAN Yang |
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Format: | Article |
Language: | English |
Published: |
中粮工科(西安)国际工程有限公司
2023-05-01
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Series: | Zhongguo youzhi |
Subjects: | |
Online Access: | http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230508&year_id=2023&quarter_id=5&falg=1 |
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