Journal of Food Processing & Technology

Isolation and characterization of an antibacterial Fe2+ chelate of hydrolysate by proteinase from Trichiurus haumela offal

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Jiancong Huo, Shanggui Deng and Jianrong li

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

The objective of this study was to prepare, isolate and characterize Fe2+ chelate of hydrolysate by proteinase from Trichiurus
haumela offal with antibacterial activity. The most active fraction Fe-FPH I-2 was isolated by chromatographic method
(Sephadex G-25 and 75). Amino acid analysis and molecular weight were carried out using automatic amino acid analyzer
and SDS-PAGE, respectively. Fe-FPH I-2 was rich in serine, leucine and histidine thus it was potential in anti-oxidation.
The molecular weight of Fe-FPH I-2 was 26 kDa. Antibacterial experiment results revealed that Fe-FPH I-2 could inhibit all
the tested microorganisms especially to Escherichia coli, Ataphylococcus aureus and Bacillus megaterium with MIC of 0.5%.
In addition, results of Transmission Electron Microscopy (TEM) suggested that Fe-FPH I-2 caused the disruption of the cell
via membrane damage. It was likely that the performance of competitive contending for Fe also played an important role in
antibacterial mechanism. The results obtained in this study could provide some useful information in improving the value of
little fish and offal appeared during the processing course and developing novel preservative to take the place of traditional
chemical preservatives.

Biography :

Jiancong Huo has completed his PhD from South West University of China, College of Food Science. He is now the Associate Professor of Food Science. He has
published more than 10 papers in reputed journals.