Abstract
The antimicrobial peptides derived from ovalbumin were prepared by Pepsin hydrolysis. High antibacterial components were obtained by ultrafiltration and Superdex peptide 10/300. The antibacterial activity of antibacterial peptides against E.coli and Salmonella was used as an experimental index to screen the best antibacterial component and then conducted the reversed high-efficiency liquid phase chromatographic separation. After measuring the antibacterial activity of the 9 components, it was found that the C3 component had the highest antibacterial activity and the diameters of bacteriostasis circles were (19.32±1.45) and (18.74±1.27) mm, respectively. Then, the structure of antimicrobial peptides was identified by HPLC (electrospray ionization-massspectrometry, HPLC-ESI-MS). The results showed that the amino acid sequence was Gly-Leu-Glu-Pro-Ile-Asn-Phe-Gln (GLESINFQ). The purity of the peptide was 95.84% by solid phase synthesis, and its antibacterial activity was not significantly different with C3 component(P>0.05). The above results prove that the main component of ovalbumin antimicrobial peptide was peptide fragment GLESINFQ.
Publication Date
7-28-2019
First Page
1
Last Page
6,86
DOI
10.13652/j.issn.1003-5788.2019.07.001
Recommended Citation
Yuqing, JIANG and Yujie, Chi
(2019)
"Isolation, purification and identification of antimicrobial peptides from ovalbumin,"
Food and Machinery: Vol. 35:
Iss.
7, Article 1.
DOI: 10.13652/j.issn.1003-5788.2019.07.001
Available at:
https://www.ifoodmm.cn/journal/vol35/iss7/1
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