聚赖氨酸抑菌特性研究  

Study on the Antimicrobial Activity of Polylysine

作　　者：秦芸桦[1] 周涛[1] 

机构地区：[1]南京师范大学金陵女子学院食品科学与工程系,江苏南京210097

出　　处：《安徽农业科学》2006年第18期4740-4741,4758,共3页Journal of Anhui Agricultural Sciences

基　　金：江苏省教育厅研究生创新基金项目

摘　　要：研究了聚赖氨酸的抑菌特性,结果表明:聚赖氨酸的抑菌谱很广,细菌的最小抑菌浓度都不高于25 mg/L,而真菌的最小抑菌浓度达到200 mg/L;热处理后聚赖氨酸抑菌效果基本没有变化;在pH7时聚赖氨酸抑菌效果好,抑菌时间比较长,在pH5时聚赖氨酸达到最佳抑菌效果最快,但保持时间不长;聚赖氨酸与0.1%醋酸的复合抑菌效果最好,与0.1%甘氨酸的复合抑菌效果次之,与0.1%乳酸的复合抑菌效果不太理想。In this article the antimlcrobial activity of polylysine, the effect of temperature and pH condition on polysine antimicrobial activity, and the antimicrobial activity of combination with sodium diacetate, glycine and acetic acid were studied. The results indicated that polylysine had a wide antimicrobial spectrum and the minimum inhibitory concentrations for the growth of bacteria below 25mg/L, and the minimum inhibitory concentrations for the growth of fungi below 200 mg/L. Polylyslne was stable at high temperatures, and at pH7 the inhibitory activity was the best. The antimicrobial activity of polylysine was enhanced when tested in combination with sodium diacetate or glycine.

关 键 词：聚赖氨酸 抑菌性 复合 

分 类 号：TS202.3[轻工技术与工程—食品科学]