作　　者： ; ; ; ; ;

机构地区： 郑州轻工业学院食品与生物工程学院

出　　处： 《食品研究与开发》 2009年第9期158-162,共5页

摘　　要： 研究天然溶菌酶经超高压处理后的催化活性和抑菌活性变化,以及超高压与溶菌酶联合对金黄色葡萄球菌和大肠杆菌的抑菌效果。结果表明,经过400MPa以下的超高压处理,溶菌酶的水解活性没有丧失,在300MPa的压力作用后催化活性增强。经过100MPa～200MPa的压力处理后,溶菌酶对金黄色葡萄球菌和大肠杆菌的抑制作用均有所提高,抑菌活性增强。在脱脂乳食品体系中,压力为300MPa,溶菌酶的浓度为0.1g/L,超高压与溶菌酶联合处理,金黄色葡萄球菌的菌落总数下降5个对数单位,大肠杆菌的菌落总数下降4个对数单位,两者之间存在协同增效作用。 The catalytic activity and antimicrobial activity of lysozyme treated by ultra-high pressure（UHP） and the inactivation of Staphyloccocus aureus and Escherichia coil by combining ultra-high pressure with lysozyme were studied. The results showed that the muramidase activity of lysozyme treated by UHP with 400 MPa had still existed and presented enhancement by UHT（300 MPa）.The lysozyme treated by UHP（200 MPa） showed the improvement of inactivation on Staphyloccocus aureus and Escherichia coli. A combined treatment was applied using 0.1 g/L of lysozyme and pressure （300 MPa）. The combined effect showed a reduction of about 5 logarithmic cycles to Staphyloccocus aureus and 4 logarithmic cycles to Escherichia coli in skim milk. There was synergistic inactivation between UHP treatment and 1ysozyme.

关 键 词： 超高压 溶菌酶 栅栏因子 抑菌

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]