张伟娜,李迎秋

• 1:山东轻工业学院食品科学与工程学院

摘要(Abstract)：

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。

关键词(KeyWords)： ε-聚赖氨酸;抑菌;食品;应用

Abstract:

Keywords:

基金项目(Foundation): 山东省科技发展计划(2010GNC10917;2011GGH22110)

作者(Author): 张伟娜,李迎秋

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