摘要
溶菌酶是一种分布广泛的天然抗菌酶,能选择性水解细菌细胞壁,并使其失去活性。在食品工业,溶菌酶可作为一种安全的食品防腐剂应用于食品保鲜。作者介绍了溶菌酶的理化性质、抑菌作用机理以及各种因素对其抑菌活性的影响,并综述了溶菌酶在各类食品保鲜、贮藏过程中的应用进展,以及与高压超声波处理技术、控释包装技术、气调包装技术等保鲜技术结合的应用进展,为开发新颖、绿色、安全的防腐剂提供参考。
Lysozyme,a natural antibacterial enzyme widely existing in nature,can selectively hydrolyze the bacterial cell wall to make it inactive.Lysozyme could be used as a safe food preservative in the food industry.Lysozyme was introduced from physicochemical properties,antibacterial mechanism,and influences of various factors on the antibacterial activity.The application progress of lysozyme in the fresh-keeping and storage of various food products,as well as the application progress of lysozyme in combination with high-pressure ultrasonic treatment,controlled release packaging,and air-conditioned packaging,was reviewed,which provided a basis for the development of new,green,and safe preservatives.
作者
陈启蓉
王武
白瑜
CHEN Qirong;WANG Wu;BAI Yu(College of Biological Sciences and Engineering,Shaanxi University of Technology,Hanzhong 723001,China;Collaborative Innovation Center for Comprehensive Development of Bioresources in Qinba Mountain Area,Shaanxi University of Technology,Hanzhong 723001,China;Shaanxi Key Laboratory of Bio-resources,Shaanxi University of Technology,Hanzhong 723001,China)
出处
《食品与生物技术学报》
北大核心
2025年第1期13-23,共11页
Journal of Food Science and Biotechnology
基金
国家自然科学基金青年基金项目(31702206)
陕西理工大学研究生创新基金项目(SLGYCX2446)。
关键词
溶菌酶
抑菌活性
天然食品防腐剂
保鲜
lysozyme
antibacterial activity
natural food preservative
preservation
