In order to expand the usages of tilapia by-products,acid protease was adopted to hydrolyze tilapia by-products to prepare antibacterial peptides. The optimum conditions of enzymatic hydrolysis were obtained by single factor and orthogonal experiments by the index of the antibacterial effect to Streptococcus agalactiae. The minimum inhibitory concentration (MIC) of the enzymatic hydrolysate was tested to confirm its effectiveness,and the hydrolysate was separated by high-performance size-exclusion chromatography (HPSEC) to show its molecular weight distribution. The amino acid composition of the enzymatic hydrolysate was assayed to explore the relationship between composition and antibacterial activity and its feasibility as an additional component to aquatic animal feed. The results showed that the optimum conditions of enzymatic hydrolysis were 40 ℃,hydrolyzing for 5 h with the enzyme dosage of 0.7%,pH 2.0,and solid-liquid ratio of 1∶5 (g∶mL). The diameter of the inhibition zone against Streptococcus agalactiae was 23.38 mm. The MIC value against S. agalactiae was 12.5 μg/μL. Under optimal conditions,the molecular weight of the crude peptides of tilapia by-products was 68.08% distributed below 3 000 Da. The preliminary results indicate that the hydrolysates of tilapia by-products have strong nutritional and functional potential,which provides a new pathway for the high-value utilization of tilapia by-products.
CEN Jianwei
,
ZHAO Min
,
YANG Xianqing
,
LI Laihao
,
HUANG Hui
,
ZHAO Yongqiang
,
WEI Ya
,
YANG Shaoling
,
LIN Zhi
. Preparation of antibacterial peptides from tilapia by-products and analysis of their antibacterial activity against Streptococcus agalactiae[J]. Food and Fermentation Industries, 2020
, 46(15)
: 39
-45
.
DOI: 10.13995/j.cnki.11-1802/ts.023832
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