Method for preparing lactoferricin and method for applying lactoferricin in bacterial inhibition of foods

• Main Authors: LI JIALE, LIU CHENGCHU, BA TE, DENG QIANG, LU JIANZHANG
• Format: Patent
• Language: Chinese; English
• Published: 20.06.2012
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC CHEMISTRY; PEPTIDES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention relates to a method for preparing lactoferricin and a method for applying the lactoferricin in bacterial inhibition of foods. The method for preparing the lactoferricin comprises the following steps of: (i) activating genetic engineering bacteria; (ii) performing bacterial lysis; (iii) separating an inclusion body and performing lysis; (iv) extracting fusion protein and performing acid hydrolysis; and (v) separating by using a chromatographic column. The method is feasible, easy to operate and low in cost; and the lactoferricin prepared by the method can be used for bacterial inhibition of aquatic products. The method for applying the lactoferricin comprises the following steps of: cleaning an aquatic product, and soaking in a solution of the lactoferricin at normal temperature or at the temperature of between 0 and 4 DEG C for 0.5 to 10 hours.