ε-聚赖氨酸的抑菌机理及其在肉制品复合保鲜中应用研究进展  

Research Progress in ε-Polylysine: Antibacterial Mechanism and Application in Composite Coating for Preservation of Meat Products

作　　者：赵晓蕊 李荣辉 蔡小雨 李鹏阳 魏秋妍 崔玉晴 李利 王震 ZHAO Xiao-rui;LI Rong-hui;CAI Xiao-yu;LI Peng-yang;WEI Qiu-yan;CUI Yu-qing;LI Li;WANG Zhen(College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,Hebei,China)

机构地区：[1]河北农业大学理工学院,河北沧州061100

出　　处：《食品研究与开发》2023年第2期218-224,共7页Food Research and Development

摘　　要：聚赖氨酸(ε-polylysine,ε-PL)作为一种高效、绿色、安全的天然抗菌活性物质,其抗菌活性、生物可降解性、稳定性、安全性优异,在食品中的应用越来越广泛。其主要通过对细胞膜、酶、蛋白质、遗传物质的影响发挥抑菌作用,将ε-PL添加到食品中,可以抑制细菌的生长和延缓食品的腐烂,从而延长食物的保质期。近年来,将ε-PL与其它保鲜技术结合建立的复合保鲜技术是肉制品保鲜研究领域的热点。该文总结了ε-聚赖氨酸的抑菌机理和ε-PL在肉制品保鲜中的应用,着重综述ε-PL与其它复合保鲜技术(复合保鲜剂、复合涂膜、复合纳米纤维等)在肉类保鲜中的研究进展,以期能为今后ε-PL在肉类食品中的深入研究与应用提供依据。Polylysine(ε-PL),an efficient,green and safe natural substance with excellent antibacterial activity,biodegradability,stability and safety,is increasingly applied in food industry. It mainly exerts the antibacterial effect by affecting cell membrane,enzymes,proteins,and genetic materials. Adding ε-PL to food can inhibit the growth of bacteria and delay the decay,thereby extending the shelf life of food. In recent years,the composite preservation technology combining ε-PL with other preservation technologies has become a hot spot in the research on meat preservation. The research progress in the antibacterial mechanism of ε-PL and the application of ε-PL combined with other preservation technologies(composite preservatives,composite coatings,composite nanofibers,etc.) in the preservation of meat products were reviewed. This review is expected to provide a basis for the in-depth research and application of ε-PL in the preservation of meat products in the future.

关 键 词：Ε-聚赖氨酸 抑菌机理 肉制品 复合保鲜 研究进展 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]