| 理化因素对鱿鱼鱼精蛋白抑菌性的影响 |
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| 引用本文： | 钟立人,毋瑾超.理化因素对鱿鱼鱼精蛋白抑菌性的影响[J].上海水产大学学报,1999,8(1):63-67. |
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| 作者姓名： | 钟立人 毋瑾超 |
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| 作者单位： | 杭州商学院食品科学与工程系!310035 |
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| 摘 要： | 选用鱿鱼精巢组织为原原料，经水解，抽提，沉淀等一系我方法得到鱿鱼鱼精蛋白样品。后经葡聚糖凝胶对其进行过滤层析，可得纯度较高的鱿鱼鱼精蛋白，最后对照讨论了各种理化因素如温度，盐离子浓度，酸度，有机成份等对鱿鱼鱼精蛋白抑菌性的影响，同时测定了其在不同影响因素下的最低抑菌浓度。
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| 关 键 词： | 鱿鱼 鱼精蛋白 最低抑菌浓度 抗菌性 |
EFFECT OF PHYSICAL AND CHEMICAL FACTORS ON ANTIMICROBIAL ACTIVITY OF SQUID PROTAMINE |
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| ZHONG Li-Ren, WU Jin-Chao, WANG Nan-Zhou.EFFECT OF PHYSICAL AND CHEMICAL FACTORS ON ANTIMICROBIAL ACTIVITY OF SQUID PROTAMINE[J].Journal of Shanghai Fisheries University,1999,8(1):63-67. |
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| Authors: | ZHONG Li-Ren WU Jin-Chao WANG Nan-Zhou |
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| Abstract: | Based on abundant resources of squid as crude material, spermatozoa of adult squid were used selectively. After a serial processes of extraction, hydrolyzation and precipitation, crude product of protamine was yielded. The crude protamine was then puri fied by column chromatograph packed with Sephadex G-25. In this paper such physical and chemical factors as temperature, pH, salt concentration, organic substances, etc that affect antimicrobial activity of protamine were studied. Also, the minimum inhibition concentration of protamine was measured under various conditions. |
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| Keywords: | squid protamine minimum inhibition concentration antimicrobial activity |
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