天然生物防腐剂溶菌酶的改性研究进展  

Research progress of modification of natural biological preservative lysozyme

作　　者：赵电波[1] 白艳红[1] 张小燕[2] 毋尤君 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]郑州科技学院,郑州450064 [3]新郑市河南正龙食品有限公司,郑州450002

出　　处：《中国食品添加剂》2010年第5期200-204,共5页China Food Additives

基　　金：河南省教育厅自然科学研究计划项目(2009A550008)

摘　　要：溶菌酶是一种专门作用于微生物细胞壁的糖苷水解酶,作为天然生物防腐剂可广泛用于食品、医药和日化用品等领域。但是,天然溶菌酶为非广谱抗菌剂,主要作用于革兰氏阳性细菌,在于能够水解细胞壁的主要成分肽聚糖,而革兰氏阴性菌细胞壁中肽聚糖含量很少,且被一层较厚的脂多糖类物质所覆盖,所以对革兰氏阴性细菌几乎没有作用。一些学者通过改性研究以实现天然溶菌酶对革兰氏阴性细菌的杀灭或抑制作用。文中概述了国内外对溶菌酶的化学改性、生物改性以及物理法超高压改性的研究进展,分析了不同改性方法的效果、优点与不足,并对应用前景进行了展望,拓宽天然溶菌酶的抗菌谱和使用范围,对天然溶菌酶改性研究和作为广谱抗菌剂的使用提供了重要依据。Lysozyme is a kind of glycoside hydrolase which especially acts on microbial cell walls.It is widely used as a sort of natural biological preservative in some areas,such as food industry,pharmaceutical industry and daily chemical articles.However,natural lysozyme is the non-broad-spectrum antimicrobial agent,which mainly works on gram-positive bacteria,and nearly has no effect on gram-negative bacteria because lysozyme can hydrolyze peptidoglycan,however,content of peptidoglycan is little and peptidogly was covered by lipopolysaccharide in gram-negative bacteria.Some researchers have done researches on modification of lysozyme,in order to enable it to act on gram-negative bacteria.This paper summarized research progress of chemical modification,biological modification and physical modification（ultra-high pressure）of lysozyme.It also analyzed the impacts,advantages and disadvantages of different ways of modification,broaden the antimicrobial spectrum and the use scope of natural lysozyme and gave a prospect of practical application of modification of lysozyme.This paper offered significant basis for researches on modification of natural lysozyme and the usage of natural lysozyme as a kind of broad-spectrum antimicrobial agent.

关 键 词：溶菌酶 改性 革兰氏阴性细菌 抑菌 

分 类 号：Q946.5[生物学—植物学]