新疆家蚕抗菌肽对鲜榨果汁防腐效果的影响  

Preservation effects of CecropinXJ proteins in fresh squeezed juice

作　　者：康苏 夏丽洁[1] 马纪[1] 张富春[1] 

机构地区：[1]新疆大学生命科学与技术学院、新疆生物资源基因工程重点实验室,乌鲁木齐830046

出　　处：《食品科技》2014年第6期247-251,共5页Food Science and Technology

基　　金：新疆维吾尔自治区高技术研究发展计划项目(201110101)

摘　　要：抗菌肽具有抑制细菌的功能,是天然防腐剂和潜在的抗生素替代品。将不同浓度的新疆家蚕抗菌肽(CecropinXJ)添加到鲜榨的番茄汁和葡萄汁中,分别从感官品质、菌液OD值及菌落计数等方面研究其对鲜榨果汁的抑菌效果。实验结果表明,相对于对照组,CecropinXJ能有效抑制鲜榨果汁中病原微生物生长,在一定程度上对鲜榨番茄汁和葡萄汁起到保护作用。0.02%(w/v)新疆家蚕抗菌肽CecropinXJ与相同浓度的山梨酸钾防腐效果无统计学差异,可显著延长鲜榨番茄汁和葡萄汁保鲜期,表明CecropinXJ在食品防腐产业应用中将具有潜在的商业价值。Antimicrobial peptide （AMP） has been considered as a potential alternative to antibiotics and can kill bacteria used as a natural preservative. In this study, different concentrations of peptide CecropinXJ were added to fresh squeezed tomato juice and grape juice, respectively, then its antibacterial effects on the fresh squeezed juices were examined from the changes in color and appearance, absorbance values under 600 nm and colony counts. The results showed that CecropinXJ could effectively inhibit the growth of pathogenic microorganisms in fresh squeezed juices compared to the control group. CecropinXJ played a protective role on the freshly squeezed tomato juice and grape juice with some concentrations of 0.02% （w/v）, CecropinXJ showed also no obvious difference statistically with that of potassium sorbate in preservative effect and extend significantly the shelf life of tomato juice and grape juice. These findings indicate that CecropinXJ will process the potential commercial application value in food industry.

关 键 词：新疆家蚕抗菌肽 番茄汁 葡萄汁 防腐 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]