抗菌肽及其在食品工业中的应用进展  

Antimicrobial Peptides and Their Application in Food Industry

作　　者：孙丽萍[1] 徐长岐[2] 徐响[1] 李春艳[2] 丁小宇[2] 董捷[1] 张红城[1] 

机构地区：[1]中国农业科学院蜜蜂研究所,北京100093 [2]东北农业大学资源与环境学院,哈尔滨150030

出　　处：《中国蜂业》2008年第10期17-20,共4页Apiculture of China

基　　金：国家"十一五"科技支撑课题(2006BAD06B04);中国农业科学院科技经费项目

摘　　要：抗菌肽是一类小分子肽,分布广泛,具有分子量小、热稳定性好、抗菌谱广等特点。本文介绍了抗菌肽的发现、分类、作用机理、生物活性;与化学防腐剂相比较抗菌肽具有独特优势,在食品工业中应用前景广阔。Antimicrobial peptides, a class of small, positively charged peptides, are widely spread in all living organisms. These peptides have the characteristics of small molecular weight, heat stability and broad antibacterial spectrum. In this paper, the finding, classification, action mechanism, bioactivity of antimierobial peptides and their advantages over the chemical preservative in the food industry are summarized. They are widely used in food industry, and have a prospective future.

关 键 词：抗菌肽 分类 作用机理 生物活性 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]