期刊论文

Antibacterial Activity and Structural Characterization of Peach Kernel Peptide-Ferrous Chelate

中文

食品科学

1002-6630

2019

40

5

57-62

10.7506/spkx1002-6630-20180201-006

湖南省科技创新平台与人才计划项目(2017TP1021) 西藏自治区农业重大专项项目(Z2016B01N04).

本校为第一机构

分别对亚铁离子与不同分子质量桃仁多肽和不同植物多肽形成的螯合物,以及亚铁、锌、钙和镁离子与桃仁多肽形成螯合物的抑菌活性进行比较,并对螯合物进行结构表征。结果表明:小分子质量(小于5 000 Da)桃仁多肽PKP3组分与亚铁离子螯合后的抑菌活性强于大分子质量(大于10 000 Da)桃仁多肽亚铁螯合物,桃仁多肽与亚铁离子和锌离子螯合后有较强抑菌活性;4种植物多肽与亚铁离子所形成的螯合物间的抑菌活性存在显著性差异(P

The antibacterial activity of chelates formed by ferrous ions with peach kernel peptides with different molecular masses or peptides from other plant sources and chelates of ferrous, zinc, calcium or magnesium with peach kernel peptide were compared. Then, the structures of all chelates were characterized by Fourier transform infrared (FTIR) spectroscopy. Results indicated that the antibacterial activity of low-molecular-mass peach kernel peptide-ferrous chelate (PKP3, < 5 000 Da) was stronger than that of high-molecular-mass peptide-ferrous ch...