ε-聚赖氨酸的抑菌机制及其在食品防腐保鲜中的应用  

The Antibacterial Mechanism and Application of ε-Poly-L-Lysine in Food Preservation

作　　者：张重阳 陈旭升[1] Zhang Chongyang;Chen Xusheng(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,Jiangsu)

机构地区：[1]工业生物技术教育部重点实验室、江南大学生物工程学院,江苏无锡214122

出　　处：《中国食品学报》2023年第3期390-405,共16页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2020YFA0907700);江苏省自然科学基金项目(BK20191332)。

摘　　要：ε-聚赖氨酸(ε-PL)是我国于2014年批准的一种天然食品防腐剂,因抑菌谱广、水溶性强、安全性高、耐高温和稳定性好等优良特征,而成为天然食品防腐剂替代化学食品防腐剂的关键品种。本文首先介绍ε-PL理化与生物学性质以及微生物生产方法,随后,综述近10年国内外学者在ε-PL抑菌机制和食品防腐保鲜方面应用取得的最新进展,最后对当前ε-PL在我国食品工业中的应用瓶颈进行剖析并展望未来的研究重点,为其的广泛应用提供参考。ε-Poly-L-lysine(ε-PL)is a new natural food preservative approved by our country since 2014.It has attracted extensive attention from the food industry due to its excellent characteristics,such as wide antibacterial spectrum,good water solubility,high safety,high temperature resistance and good stability.Thus,ε-PL has become a key natural food preservative instead of chemical food preservatives.This review is firstly introducedε-PL's physicochemical and biological properties and microbial production methods.Then,the worldwide achievements ofε-PL's antimicrobial mechanisms and applications in food industry in recent decade years are systematically reviewed.Finally,the future research onε-PL is prospected based on the analysis of the application bottleneck ofε-PL in food industry.It is expected that this review provide references for the wide use ofε-PL in China's food industry.

关 键 词：天然食品防腐剂 Ε-聚赖氨酸 抑菌机制 食品防腐 

分 类 号：TS202.3[轻工技术与工程—食品科学]