郝曼,李迎秋

• 1:齐鲁工业大学食品科学与工程学院

摘要(Abstract)：

通过牛津杯实验对孢子萌发率、菌丝生长曲线、pH值和菌丝体离子泄露进行测定,研究了大豆球蛋白碱性肽(GBP)对黑曲霉的抑菌特征和机理。黑曲霉抑菌圈直径随着GBP浓度的增大而增大;GBP有效抑制了黑曲霉孢子的萌发和菌丝的生长。GBP可以破坏黑曲霉细胞膜上质子的通道,阻止细胞外溶液的正常酸化,从而抑制菌体的生长。GBP也能破坏黑曲霉菌丝体细胞膜,增大其细胞膜的通透性,导致细胞内钙、钾金属离子的泄露。实验结果表明GBP对黑曲霉具有较好的抑制效果。因此,GBP可以应用于食品的防腐保鲜。

关键词(KeyWords)： 大豆球蛋白碱性肽;黑曲霉;抑菌特征;机理;保鲜

Abstract:

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基金项目(Foundation):

作者(Author): 郝曼,李迎秋

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