摘要
对不同处理备件下乳铁蛋白（LactoferrinLF）抑菌性进行了研究。结论表明：LF经过70℃以下的巴氏杀菌，不会影响到其抑菌活性。LF在弱碱性的条件下抑菌效果最好，环境pH值的变化时，LF针对金黄色葡萄球菌的押菌活性变化较大，在pH值为6-10d之间，LF对沙门氏菌有抑菌效果。LF在人工胃液中抑菌效果明显增加。
The antibacterial activity of Lactoferrin（LF） under different conditions was investigated .kesults showed that ： the antibacterial activ- ity of LF was not affected while pasteurized below 70 ℃. LP had the optimal antibacterial activity in alkalescent conditions,when pH value changed, LF had a remarkable effect on anti-staphylococcus aureus, LF had antibacterial effect on salmonella while pH was 6-10. The an- tibacterial activity of LF increased significantly in artificial gastric and intestinal succus.
出处
《中国乳品工业》
CAS
北大核心
2012年第12期19-21,共3页
China Dairy Industry
关键词
乳铁蛋白
温度
PH
抑菌性
LF
temperature
pH
antibacterial activity
