ε-聚赖氨酸抑菌机制及其在肉类保鲜中的应用  

Antibacterial mechanism ofε-poly-L-lysine and its application in meat preservation

作　　者：曹云刚 张瀚丹 张鑫 陆瑞琪 卞忠明 刘苗苗 黄峻榕 CAO Yungang;ZHANG Handan;ZHANG Xin;LU Ruiqi;BIAN Zhongming;LIU Miaomiao;HUANG Junrong(School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi'an 710021,Shaanxi,China;Jiangsu Yiming Biological Technology Co.,Ltd.,Taixing 225400,Jiangsu,China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]江苏一鸣生物股份有限公司,江苏泰兴225400

出　　处：《精细化工》2022年第1期1-6,64,共7页Fine Chemicals

基　　金：国家自然科学基金青年项目(31801480);陕西省自然科学基金青年项目(2020JQ-716);陕西科技大学&江苏一鸣生物股份有限公司“产学研”合作项目。

摘　　要：肉制品营养丰富,但极易腐败变质,亟需寻求绿色、高效的保鲜技术。ε-聚赖氨酸是一种天然抗菌肽,具有抑菌活性高、稳定性强、生物降解性高、安全性好等优点,在食品保鲜和防腐领域极具开发潜力。目前,基于ε-聚赖氨酸与成膜材料联合制备的复合膜已成为防腐保鲜技术的研究热点。首先,综述了ε-聚赖氨酸的基本性质、抑菌活性及抑菌机制;其次,探讨了ε-聚赖氨酸对肉制品品质的系统影响;最后,重点介绍了ε-聚赖氨酸与蛋白质、多糖、聚乙烯醇等制备的复合膜特性及其在肉制品保鲜中的应用进展。Meat products are rich in nutrition but prone to corruption.Therefore,it is urgent to explore green and efficient technology for meat preservation.ε-Poly-L-lysine is a kind of natural antimicrobial peptide and possesses high antibacterial activity,strong stability,high biodegradability as well as good safety,which has great potential for food preservation and antisepsis.Currently,the composite films prepared byε-poly-L-lysine and film-forming materials have become one of the research interests.Firstly,the basic properties,antibacterial activity and antibacterial mechanism ofε-poly-L-lysine are reviewed.Subsequently,the effects ofε-poly-L-lysine on the quality of meat products are discussed.Finally,the characteristics of composite films prepared byε-poly-L-lysine and proteins,polysaccharides and polyvinyl alcohol and their applications in the meat preservation are emphatically introduced.

关 键 词：Ε-聚赖氨酸 抑菌机制 肉制品 复合膜 抑菌保鲜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]