壳聚糖对Nisin抑菌稳定性的影响研究  

Study on the effect of chitosan on antibacterial stability of Nisin

作　　者：曾清清[1] 张立彦[1] 刘启莲[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第23期114-116,121,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2011A090200030)

摘　　要：研究了壳聚糖对乳酸链球菌肽(Nisin)抑菌稳定性的作用,并利用红外光谱仪和差式扫描量热仪(DSC)分析了壳聚糖对Nisin保护作用的机理。结果表明:壳聚糖可以显著提高Nisin的抑菌稳定性,在不同的温度及pH范围内,其保护效果有所差异;壳聚糖浓度在1%时效果最好;红外光谱和DSC图谱研究显示,壳聚糖能与Nisin形成氢键,稳定Nisin的空间结构,并能提高Nisin的热稳定性,从而改善了其抑菌稳定性。Abstract.The effect of chitosan on antibacterial stability of Nisin was investigated,and the protection mechanism of chitosan to the Nisin was also explored by infrared（IR） spectroscopy and differential scanning calorimetry（DSC）. The results showed that chitosan could significantly improve the antibacterial stability of Nisin.This effect had some discrepancies with different temperature and pH values.The antibacterial stability of Nisin was the best when the concentration of chitosan was ]%.The IR spectra and DSC thermogram showed that the form of hydrogen bonds between chitosan and Nisin could stabilize the structure of Nisin and improve its thermal stability,thus antibacterial stability of Nisin got better.

关 键 词：乳酸链球菌肽 壳聚糖 抑菌稳定性 机理 

分 类 号：TS201.2[轻工技术与工程—食品科学]