壳寡糖-乳酸链球菌美拉德反应复合产物在梅鱼保鲜中的应用研究  

Studies on the Effects of Chitosan Oligosaccharide-Nisin Conjugates Formed by Maillard Reaction on the Preservation of Collichthys Niveatus

作　　者：何跃[1] 郑晓杰[1] HE Yue;ZHENG Xiaojie(Wenzhou Vocational College of Science and Technology,Wenzhou 325006,China)

机构地区：[1]温州科技职业学院,浙江温州325006

出　　处：《温州科技职业学院学报》2018年第2期27-32,共6页Journal of WenZhou Vocational College of Science And Technology

基　　金：温州市科技局项目（N20150031）

摘　　要：本文通过将壳寡糖与乳酸链球菌素以美拉德反应的形式共价结合，以得到具有更好抑菌性的壳寡糖一乳酸链球菌素衍生物（C-COSN）。荧光光谱分析和x射线衍射分析表明，COS和NISIN在反应后发生共价交联并且结晶度下降。抑菌率试验结果表明，在相同条件下，C-CON处理组的大肠杆菌数要比未反应混合物（M-COSN）处理组少十倍以上。梅鱼保鲜实验证明，经过C-COSN处理过的样品，菌落总数，挥发性盐基氮及过氧化值的增长相对变慢，而硬度及弹性的下降也相对变慢。更强的抑菌性，安全无害的合成过程，C-COSN作为新型食品防腐剂有很大的应用前景。In this work, chitosan oligosaccharides （COS） was conjugated with nisin, a natural antimicrobial ingredient, to improve its antibacterial activity without the formation of undesirable products. Fluorescence spectrum analysis and X ray diffraction showed that chitosan oligosaccharides （COS） and nisin are cross-linked by covalent bonds, and the crystallinity were also declined. The antimicrobial study indicated that the survival amounts of E.coli treated with chitosan oligosaccharides-nisin conjugates （C-COSN） was 10 times less than that treated with unreacted mixture （M-COSN） under the same condition. The Collichthys niveatus treated with C-COSN had slower grow rates of （colony forming unit） CFU, （total volatile basic nitrogen） TVB-N and （thiobarbitude acid） TBA, and also had slower decrease rates of hardness and springiness. With improved antimicrobial ability and chemical-free synthesis method, C-COSN had a great potential to be utilized as antimicrobial ingredients in food industries.

关 键 词：壳寡糖 乳酸链球菌 美拉德反应 梅鱼 抑菌 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]