Modification Of Half-fin Anchovy Antibacterial Hydrolysates Using The Maillard Reaction And Application Of Its Products

Half-fin anchovy(Setipinna taty) is one of the larger low value fish which have large yield in China, they are very small, and their thin is fleshy but have delicious taste and their nutritional value is relatively high. With the decrease of fish resources, people began to pay attention to the development and utilization of low value fishes. During the course of the study, half-fin anchovy protein antibacterial peptide liquid has a good inhibitory effect on pathogenic bacteria in food, but because of its own bitterness and its fishy, the peptide liquid applied in food industry was limited, and in order to solve this problem, we try to make use of Maillard reaction to improve it anti-microbial activity and flavour. The main research contents include:(1)Maillard reaction conditions and process optimization of half-fin anchovy antibacterial hydrolysates Maillard reaction products;(2)the food functionalities and antibacterial activity of half-fin anchovy antibacterial hydrolysates-glucose Maillard reaction products;(3)the preparation and antibacterial effect of half-fin anchovy antibacterial hydrolysates-glucose Maillard reaction products antimicrobial film.According to the single factor experiment through Maillard reaction antibacterial liquid on Half-fin anchovy protein, there are several main factors that affect the reaction. They are reaction temperature, reaction time, p H value and the glucose concentration. Then through the analysis of central composite design to determine the optimal reaction conditions for the reaction temperature 120℃, reaction time 100 min, p H value is 9, the sugar concentration of 3% response surface. Under this condition, the diameter of inhibition zone of antibacterial peptide of Maillard reaction products half-fin anchovy protein was(28.1±0.08)mm, it is similar to prediction which is(28.6±0.13), indicating that the numerical model is accurate, so it can be used in practice. The paper also analysis the food functional properties and antibacterial activity of h alf-fin anchovy antibacterial peptide of Maillard reaction products, mainly including:solubility, emulsifying property and emulsion stability, foam and foam stability. Th e results show that: the solubility of the half-fin anchovy antibacterial peptide of M aillard reaction products both in acidic or alkaline conditions are relatively strong, b ut in contrast, under neutral conditions the solubility is low, only 88.2%. Study on the emulsifying ability found its emulsification forming ability increases with the in creasing of p H strengthened constantly, although of lesser magnitude increases, but at p H 6 the lowest stable emulsification ability, up to 455.8min, and in acidic and alkaline conditions, but the better emulsion stability. Similarly, half-fin anchovy prot ein antibacterial peptide of Maillard reaction products in p H 6 has good foam stabil ity and foam stability, foam properties reached 24.3%, foam forming ability can reach 32.1%. In the antibacterial activity, half-fin anchovy protein antibacterial peptide of Maillard reaction products on Penaeus vannamei, three crab spoilage bacteria ha ve better antimicrobial activity, the inhibition zone diameter were 26.3mm, 25.9mm,the stronger inhibitory effect on Penaeus vannamei, Peru on the squid is effect is not obvious, the diameter of antibacterial circle only 11.4mm, and even promote. In addition,it shows that both the and the E. Coli have the inhibitory Effect,and the inhibitory effect on P.Fluorescens is stronger than inhibitory effect o n E. Coli from the inhibitory curve.This paper also uses the half-fin anchovy protein antibacterial liquid of Maillard reaction products as main material to preparate the half-fin anchovy protein antibacterial peptide liquid-- glucose Maillard reaction products of nano silver film, and studies the antibacterial effect of it. The results showed that: the antibacterial peptide of Maillard reaction products of nano silver film half-fin anchovy protein darker color, at the same time, along with the increase of concentration of silver nano, film colour will further deepen. In addition, the film has good inhibitory effect on common pathogens in food, the diameter of inhibition zone is generally more than 12.0mm, the bacteriostatic circle diameter of Staphylococcus glucose coccus can even reach 14.4. Wavelength scanning spectra showed that absorption peak of the membrane are at 290 nm and 440 nm. The SEM results showed that, the film is by destroying the cell wall and the cell membrane, and ultimately achieve the purpose of destroying cells.