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柚皮果胶水解物的抗菌活性研究

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以果胶酶为催化剂对柚皮果胶进行了水解,得到不同果胶水解物,探讨水解时间对其抑菌活性的影响;采用两倍稀释法测定了适宜水解的柚皮果胶对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌的抗菌作用.结果表明,适度水解的柚皮果胶具有明显的抗菌作用,其对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌的最低抑菌质量浓度分别为3.75、7.50和3.75 g·L-1,最低杀菌质量浓度分别为3.75、7.50和7.50 g·L-1.
Antibacterial Activity of Enzymatically Hydrolysed Pomelo Peel Pectin
Pectin hydrolysates were made from pomelo peel pectin, in which a complex pectinase was used as a catalyst. And their inhibitory effects on Escherichia coli, Bacillus subtilis and Staphylococcus aureus were studied. One hydrolysate with the highest inhibition was obtained. Its antibacterial effects were investigated using double dilution method. The hydrolysate showed a high antibacterial activity. It could inhibit the growth of the bacteria at low concentrations, and its minimum inhibitory concentrations on Escherichia coli, Bacillus subtilis and Staphylococcus aureus were 3. 75, 7. 50 and 3. 75 g · L-1, respectively. It could kill these bacteria at high concentrations with the minimum bactericidal concentrations of 3. 75, 7. 50 and 7. 50 g · L-1, respectively.

pomelo peelpectinhydrolysateantibacterial activity

李大峰、贾冬英、陈潇、姚开

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四川大学轻纺与食品学院,成都,610065

柚皮 果胶 水解物 抗菌作用

2010

生物资源
武汉大学,武汉市科学技术情报研究所

生物资源

CSTPCD
影响因子:0.485
ISSN:1006-8376
年,卷(期):2010.32(2)
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