聚赖氨酸在鲜切水果保鲜中的应用研究
关键词： 聚赖氨酸(ε-PL)；抑菌性；复合；保鲜；苹果；质构仪
Polylysine bacteriostatic effect on fresh-cut apple research
Abstract: Polylysine (ε-PL) is the second nisin generated after a new natural preservative, its chemical composition is determined by the essential amino acids, lysine polypeptide consisting of digestion and then it can be turned into a single lysine and become human nutrition fortifier, so polylysine (ε-PL) as a food preservative safe with no side effects.This paper studies on polylysine (ε -PL) antibacterial propertie. By spectrophotometry, the cell weight polylysine antibacterial activity against bacteria and fungi. The polylysine antibacterial characteristics. In this article the antimicrobial activity of polylysine，the effect of temperature condition on polylysine antimicrobial activity, and the antimicrobial activity of combination with sodium diactinic, glycine and acetic acid were studied. The results indicated that polylysine had a wide antimicrobial spectrum and the minimum inhibitory concentrations for the growth of bacteria below 25mg/L, and the minimum inhibitory concentrations for the growth of fungi below 1500mg/L. In this study, fresh-cut apple was treated with preservation solution, then preserved in 4℃ after packaged with clear plastic wrap. The results indicated that: 20mg/L polylysine have very good inhibitory action to the microorganism，but Polylysine complex with 0.1% acetic acid inhibitory effect is best and Polylysine complex acetate paired with minimal impact on fruit firmness. It can reduced the loss of the moisture. Polylysine complex acetate paired with minimal impact on fruit firmness.Polylysine complex Bletilla paired with fruit loss of water with minimal impact. After has processed fresh cuts the apple L value as well as b value is higher than the control.
Keywords: Polylysine; Antimicrobial activity; Combination; Fresh-cut; Fruit
目 录
1 绪论 1
1.1 本课题的研究目的和意义 1
1.2 防腐剂目前研究状况 1
1.3 鲜切蔬果的保鲜 2
1.4 聚赖氨酸(ε-PL)的研究现状 2
1.5 聚赖氨酸(ε-PL)的概述 3
1.5.1 聚赖氨酸(ε-PL)的应用 3
1.5.3 聚赖氨酸(ε-PL)的生物学性质 5
1.5.4 聚赖氨酸(ε-PL)抑菌机理 5
1.5.5 聚赖氨酸(ε-PL)安全性 6
1.6 本课题研究的主要内容 6
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