摘要
聚赖氨酸(ε-poly-L-lysine,ε-PL)产生于白色链霉菌(Streptomyces albulus)的发酵过程中,ε-聚氨基酸的形成是通过赖氨酸单体在α-羟基和ε-氨基之间形成酰胺键,由此连接而成。ε-聚赖氨酸是一种天然的生物代谢产品,近年来研究发现,其杀菌能力强、抑菌谱广、水溶性和热稳定性良好,在人体内无残留,没有致畸性,无致突变性,能进行生物降解,可作为一种安全、高效的食品防腐剂,而且其已被FDA批准为安全食品保鲜剂,是具有很大商业潜力的天然食品防腐剂。在酸性或弱酸性环境中,ε-聚赖氨酸对酵母菌、霉菌、革兰氏阳性菌、革兰氏阴性菌都有一定的抑菌效果。最主要的是革兰氏阴性的大肠杆菌、沙门氏菌这类不太容易被其他天然抑菌剂控制的菌种,ε-聚赖氨酸对它们有显著的抑菌效果。从ε-聚赖氨酸的结构、性质(生物学性质)、抑菌作用机理、应用及其产生菌的筛选和目的产物的提取进行综述。
ε-polylysine(ε-PL)is producedduring the fermentation of Streptomyces albulus.ε-Polylysine is one kind of a polyamino acid formed by the formation of an amide bond between an alpha-hydroxy group and an epsilon-amino group by a single lysine.ε-polylysine is a natural bio-metabolism product. In recent years,it has been found that it has broad bacteriostatic spectrum,and its bactericidal capacity,water solubility and thermal stability are goo,no residue in the human body,and no teratogenicity. Non-mutagenic,and capable of biodegradation. Due to its safe and efficient properties ε-polylysinehas been approved by the FDA as a safe food preservative,which is also a natural food preservative with great commercial potential. In acidicor weak acidic environments,ε-polylysine has a certain antibacterial effect on yeasts,molds,gram-positive bacteria,and gram-negative bacteria. Moreover,ε-polylysine has a significant bacteriostatic effect on Gram-negative E. coli,Salm- onella species that are not easily controlled by other natural bacteriostatic agents. This article reviewed the structure,properties(biological properties)of ε-polylysine,the mechanism and applications of bacteriostatic action,screening of its producing bacteria, and extraction of target products.
作者
冯艳芸
郭海娟
李海亮
康馨元
FENG Yanyun;GUO Haijuan;LI Hailiang;KANG Xinyuan(Baoji the Customs of the People's Republic of China,Baoji,Shaanxi 721006,China)
出处
《农产品加工》
2019年第7期57-62,共6页
Farm Products Processing
关键词
Ε-聚赖氨酸
防腐剂
抑菌机理
筛查
ε-polylysine
preservative
antimicrobial mechanism
extraction
