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| 鱼类抗菌肽-壳聚糖抑菌保鲜剂的制备 |
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王雪芹1,2, 李帅欣3, 王兴仁3, 李开强1,4, 李鹏程1,2, 刘松1,2
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1.中国科学院海洋研究所 实验海洋生物学重点实验室, 山东 青岛 266071;2.崂山实验室 海洋药物与生物制品功能实验室, 山东 青岛 266237;3.青岛科技大学 海洋科学与生物工程学院, 山东 青岛 266042;4.中国科学院大学, 北京 100049
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| 摘要: |
| 为研发安全高效的抑菌保鲜剂, 本研究以安康鱼为原料, 采用定向酶解技术制备鱼类抗菌肽,与海洋天然产物壳聚糖复配制备新型抑菌保鲜剂。结果如下: 通过单因素实验确定鱼类抗菌肽和壳聚糖对大肠杆菌的最佳抑菌浓度, 响应面优化实验确定鱼类抗菌肽-壳聚糖抑菌保鲜剂的最佳添加量为,鱼类抗菌肽 7.796 mg/mL, 壳聚糖 1 号 0.716 mg/mL, 壳聚糖 2 号 0.389 mg/mL, 复配得到的抑菌保鲜剂对大肠杆菌的抑菌圈直径为 9.77 mm, 接近回归模型预测值 10.19 mm。此外, 将鱼类抗菌肽-壳聚糖抑菌保鲜剂应用于新鲜鱼糜, 结果表明, 该抑菌保鲜剂能够延长新鲜鱼糜发生质变的时间, 具有明显的抑菌保鲜作用, 后续可应用于即食鱼糜制品抑菌保鲜剂的开发。 |
| 关键词: 鱼类抗菌肽 壳聚糖 抑菌保鲜剂 响应面分析 |
| DOI：10.11759/hykx20231128001 |
| 分类号:P745 |
| 基金项目:中国科学院 STS 项目(2021T3038); 山东省自然科学基金(ZR2023MD095) |
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| Preparation of a fish antimicrobial peptide-chitosan bacteriostatic preservative |
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WANG Xueqin1,2, LI Shuaixin3, WANG Xingren3, LI Kaiqiang1,4, LI Pengcheng1,2, LIU Song1,2
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1.CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;2.Laboratory for Marine Drugs and Bioproducts, Laoshan Laboratory, Qingdao 266237, China;3.Qingdao University of Science & Technology, College of Marine Science and Biological Engineering, Qingdao 266042, China;4.University of Chinese Academy of Sciences, Beijing 100049, China
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| Abstract: |
| To develop a safe and natural bacteriostatic preservative, we used directed enzymatic hydrolysis to obtain fish antimicrobial peptides from monkfish and prepared a novel bacteriostatic preservative by combining them with natural marine chitosan. The optimal inhibitory concentrations of the fish antimicrobial peptides and chitosan against Escherichia coli were separately determined in a single-factor experiment, and the optimal additive amount of the fish antimicrobial peptide–chitosan bacteriostatic preservative was determined using response surface optimization. Using fish antimicrobial peptide (7.796 mg/mL), chitosan No. 1 (0.716 mg/mL), and chitosan No. 2 (0.389 mg/mL), the bacteriostatic preservative antibacterial zone diameter with E. coli was 9.77 mm, close to that predicted by the regression model (10.19 mm). In addition, the fish antimicrobial peptide–chitosan bacteriostatic preservative prolonged the denaturation time of fresh surimi through antibacterial preservation, indicating its potential for use in the development of bacteriostatic preservatives for instant surimi products. |
| Key words: fish antimicrobial peptides chitosan bacteriostatic preservative response surface methodology |