Hamdani Afshan Mumtaz, Wani Idrees Ahmed, Bhat Naseer Ahmad, Siddiqi Raushid Ahmad
Department of Food Science & Technology, University of Kashmir, Srinagar 190 006, India.
Department of Food Science & Technology, University of Kashmir, Srinagar 190 006, India.
Food Chem. 2018 Feb 1;240:1201-1209. doi: 10.1016/j.foodchem.2017.08.060. Epub 2017 Aug 18.
This study was undertaken to analyze the effect of conjugation of egg-white lysozyme with guar gum. Lysozyme is an antimicrobial polypeptide that can be used for food preservation. Its antibacterial activity is limited to gram positive bacteria. Conjugation with polysaccharides like guar gum may broaden its activity against gram negatives. Conjugate was developed through Maillard reaction. Assays carried out included sugar estimation, SDS-PAGE, GPC, color, FT-IR, DSC, thermal stability, solubility, emulsifying, foaming and antioxidant activity. In addition, antimicrobial activity of the conjugate was determined against two gram positive (Staphyllococcus aureus and Enterococcus) and two gram negative pathogens (E. coli and Salmonella). Results showed higher functional properties of lysozyme-guar gum conjugate. The antioxidant properties increased from 2.02-35.80% (Inhibition of DPPH) and 1.65-4.93AAE/g (reducing power) upon guar gum conjugation. Conjugate significantly inhibited gram negative bacteria and the antibacterial activity also increased significantly against gram positive pathogens.
本研究旨在分析蛋清溶菌酶与瓜尔胶结合的效果。溶菌酶是一种可用于食品保鲜的抗菌多肽。其抗菌活性仅限于革兰氏阳性菌。与瓜尔胶等多糖结合可能会拓宽其对革兰氏阴性菌的活性。通过美拉德反应制备结合物。进行的分析包括糖含量测定、SDS-PAGE、凝胶渗透色谱法、颜色、傅里叶变换红外光谱、差示扫描量热法、热稳定性、溶解度、乳化、发泡和抗氧化活性。此外，还测定了结合物对两种革兰氏阳性菌（金黄色葡萄球菌和肠球菌）和两种革兰氏阴性病原体（大肠杆菌和沙门氏菌）的抗菌活性。结果表明溶菌酶-瓜尔胶结合物具有更高的功能特性。瓜尔胶结合后，抗氧化性能从2.02 - 35.80%（DPPH抑制率）和1.65 - 4.93 AAE/g（还原力）有所提高。结合物显著抑制革兰氏阴性菌，对革兰氏阳性病原体的抗菌活性也显著增强。
