【摘要】 ε-聚赖氨酸是一种阳离子聚合多肽,作为一种天然的营养型生物防腐剂,ε-聚赖氨酸不仅具有抑菌效果好、抑菌谱广,对酵母菌、霉菌、革兰氏阳性革兰氏阴性菌、噬菌体都有良好的抑制作用,而且还具有耐高温、对人体无毒副作用等特点。ε-聚赖氨酸的抑菌性质及特点,使其在食品的保鲜防腐中有良好的应用前景。主要介绍ε-聚赖氨酸的理化性质、安全性,对微生物的抑菌效果、作用机理以及在一些常见食品中的应用,对ε-聚赖氨酸在食品中的应用研究有非常重要的意义。更多还原

【Abstract】 ε-poly-L-lysine is a kind of cationic polymerization polypeptide and a natural nutritional biopreservative.It has distinct antimicrobial activity and broad antibacterial spectrum,it exhibits better inhibiting effect on yeasts,fungi,Gram-positive and Gram-negative bacteria,and bacteriophages.ε-poly-L-lysine is also stable at high temperature and non-toxic to humans.ε-poly-L-lysine has a good application prospect as food preservatives due to these antimicrobial activity and characteristics.Introduce the physicochemical properties,safety,antimicrobial effects,mechanism,and potential applications of ε-poly-L-lysine,which has a very important significance for the application of ε-poly-L-lysine as food preservatives in food.更多还原