Food and Fermentation Industries

Preparation and antifungal activity of natamycin-protein complex

  • ZHAO Ye ,
  • GU Qin ,
  • ZHANG Yan-jie ,
  • ZHOU Ge ,
  • XU Xue-ming
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Online published: 2013-12-25

Abstract

In this article,the solubility,size of inhibition zone and minimum inhibitory concentration( MIC) were used as the evaluation index to study the preparation and antifungal activity of natamycin-SPI protein complex. The conditions were set as follows: natamycin concentration was 0. 5%,natamycin∶ SPI = 4∶ 1,pH = 11. 5,reaction time was 2 hours,reaction temperature was 40 ℃. The results showed that solubility of natamycin was increased by 16 times,the size of inhibition zone of natamycin-SPI protein complex was increased significantly,and the minimum inhibitory concentration to Saccharomyces cerevisiae Hansen,Penicitlium s. p,Rhizopus,Aspergilla spare were 2 mg / L,2 mg / L,4 mg / L and 2 mg / L respectively,which were half of the natamycin monomer's MIC.

Cite this article

ZHAO Ye , GU Qin , ZHANG Yan-jie , ZHOU Ge , XU Xue-ming . Preparation and antifungal activity of natamycin-protein complex[J]. Food and Fermentation Industries, 2013 , 39(12) : 90 -94 . DOI: 10.13995/j.cnki.11-1802/ts.2013.12.001

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