The invention relates to a method for preparing half-fin
anchovy antibacterial peptides, which comprises the following steps of: homogenating fish into
fish paste, adding
pepsin into the
fish paste according to a ratio of 1,000-1,300U / g under the condition that the pH value is 1.5-2.5, raising the temperature to 35-45DEG C, performing enzymolysis for 2 to 3 hours, heating enzymolysis liquid at the temperature of between 95 and 100DEG C for 5 to 15 minutes for killing
enzyme, cooling to the temperature of between 3 and 5DEG C, centrifuging at a rate of 6,000 to 8,000r / min for 5 to 15 minutes, filtering, taking intermediate filtrate, and performing
frozen storage or freeze-dried storage at -20DEG C at least. The antibacterial peptides is prepared from a pure natural low-value marine product, namely half-fin
anchovy; the half-fin
anchovy antibacterial peptides are rich in
amino acid necessary for human bodies, and have stable physical and chemical properties; the antibacterial peptides prepared from food-derived
protein through enzymolysis have high safety, good absorptivity and good
antibacterial effect, and can serve as a nutritional and functional additive in foods or is developed into
drug resistant bacteria antibiotics. The preparation method is simple, economic and easy to operate, can be carried out in a common laboratory, and is suitable for industrial expanded production.