热处理对卵转铁蛋白抑菌效果的影响

doi:10.3969/j.issn.1673-1689.2017.03.008

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热处理对卵转铁蛋白抑菌效果的影响
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                        10.3969/j.issn.1673-1689.2017.03.008
                    
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中图分类号:TS253.4
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Research on Antibacterial Activity of OVT under Heat Treatment

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卵转铁蛋白（OVT）是一种具有结合铁能力的球蛋白,具有广谱的抗菌功能,其抑菌活性与其结构密切相关。作者研究热处理对卵转铁蛋白抑菌效果的影响,并通过对其二级结构和疏水作用的分析来揭示其抑菌效果的变化机理。结果表明:随着处理温度的升高,卵转铁蛋白对沙门氏菌和大肠杆菌的抑菌效果呈降低趋势;热处理后卵转铁蛋白的二级结构和疏水作用都发生了变化,随着处理温度的升高以及处理时间的延长，α-螺旋含量呈降低趋势,β-折叠含量呈升高趋势,表面疏水性明显增大,而热处理时间则与卵转铁蛋白的结构与活性无明显关联。

Abstract:

Ovotransferrin， an iron-binding globulin， had a broad spectrum of antibacterial activity. Its antibacterial activity was closely related with its structure. In this study， the impact of heat treatment on the structure and antibacterial activity of ovotransferrin was studied， and the change mechanism of the antibacterial effect was revealed through the analysis of its secondary structure and hydrophobic effect. Results showed that the antibacterial activity of ovotransferrin on Escherichia coli and Salmonella was decreased with the increase of treatment temperature. The structure of ovotransferrin got changed after the heat treatment， the contents of α-helix and random coil of ovotransferrin were decreased due to the high temperature， meanwhile the contents of β-sheet and the β-turn were increased. Besides， surface hydrophobicity of ovotransferrin was significantly increased. As processing time extension， the antibacterial activity of ovotransferrin had no significant change at the same temperature.

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唐清,刘枫,周蓓,杨严俊,苏宇杰.热处理对卵转铁蛋白抑菌效果的影响[J].食品与生物技术学报,2017,36(3):277-282.

TANG Qing, LIU Feng, ZHOU Bei, YANG Yanjun, SU Yujie. Research on Antibacterial Activity of OVT under Heat Treatment[J]. Journal of Food Science and Biotechnology,2017,36(3):277-282.

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在线发布日期: 2017-04-28
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