【摘要】 溶菌酶(lysozyme,Lyz)是一种高效抑菌剂,是食品中重要的天然防腐剂,但局限性也很明显。作为蛋白质,溶菌酶活性不稳定,不能很好地适用于各种复杂的体系。为增强其使用稳定性,国内外学者对溶菌酶的固定化进行了深入的研究。文章主要综述将溶菌酶与高分子物质结合,通过膜固定得到抗菌薄膜,用于食品物料的包装与保护;利用纳米微凝胶技术制得便于储存的溶菌酶复合物,提高溶菌酶的活性和利用效率及美拉德反应产生的共轭复合物对几种常见致病菌的抑制作用,同时展望溶菌酶高分子复合抗菌材料良好的发展前景。更多还原

【Abstract】 Lysozyme(Lyz)is a highly effective bacteriostatic agent and an important natural preservative in foods,but its limitations are also obvious. As a protein,lysozyme activity is unstable and cannot be well applied to various complicated systems. In order to enhance the stability of its use,domestic and foreign scholars have conducted in-depth research on the immobilization of lysozyme. In this paper,the combination of lysozyme and high molecular substances was reviewed. The antibacterial film was obtained by membrane fixation,which was used for packaging and protection of food materials. The nano-microgel technology was used to prepare lysozyme complex for storage and to improve the activity and efficiency of lysozyme. The conjugated complex produced by the Maillard reaction was used to inhibit several common pathogenic bacteria,and the development prospect of lysozyme polymer composite antibacterial material was prospected.更多还原