鸡蛋清溶菌酶抑菌特性与活性提升及其在食品中的应用进展
TS201.2; 溶菌酶作为鸡蛋清中重要蛋白质之一,因其含量丰富且具有优异的抑菌活性,在食品、医药、养殖等方面被广泛应用.溶菌酶虽能有效抑制革兰氏阳性菌,但对革兰氏阴性菌的敏感性较低,限制其工业化持续发展.此外,复杂的应用环境及其作用时间也会影响鸡蛋清溶菌酶的抑菌活性.目前,常通过物理、化学、生物等方法改性以增强其抑菌特性.本文对近年来有关鸡蛋清溶菌酶的抑菌特性相关文献进行系统整理,从提取纯化、抑菌机理、修饰改性及应用4 个方面详细总结其研究进展,为明确溶菌酶抑菌特性的分子机制提供新见解,旨在最大程度地发挥鸡蛋清溶菌酶的应用价值,为实现其广泛应用提供理论依据....
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| Published in | 食品科学 Vol. 45; no. 21; pp. 29 - 38 |
|---|---|
| Main Authors | , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
农产品生物化工教育部工程研究中心,农产品精深加工安徽省重点实验室,安徽省动物源食品绿色制造与资源挖掘安徽省重点实验室,合肥工业大学食品与生物工程学院,安徽 合肥 230601%安徽荣达食品有限公司,安徽 宣城 242200
15.11.2024
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20240507-030 |
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| Abstract | TS201.2; 溶菌酶作为鸡蛋清中重要蛋白质之一,因其含量丰富且具有优异的抑菌活性,在食品、医药、养殖等方面被广泛应用.溶菌酶虽能有效抑制革兰氏阳性菌,但对革兰氏阴性菌的敏感性较低,限制其工业化持续发展.此外,复杂的应用环境及其作用时间也会影响鸡蛋清溶菌酶的抑菌活性.目前,常通过物理、化学、生物等方法改性以增强其抑菌特性.本文对近年来有关鸡蛋清溶菌酶的抑菌特性相关文献进行系统整理,从提取纯化、抑菌机理、修饰改性及应用4 个方面详细总结其研究进展,为明确溶菌酶抑菌特性的分子机制提供新见解,旨在最大程度地发挥鸡蛋清溶菌酶的应用价值,为实现其广泛应用提供理论依据. |
|---|---|
| AbstractList | TS201.2; 溶菌酶作为鸡蛋清中重要蛋白质之一,因其含量丰富且具有优异的抑菌活性,在食品、医药、养殖等方面被广泛应用.溶菌酶虽能有效抑制革兰氏阳性菌,但对革兰氏阴性菌的敏感性较低,限制其工业化持续发展.此外,复杂的应用环境及其作用时间也会影响鸡蛋清溶菌酶的抑菌活性.目前,常通过物理、化学、生物等方法改性以增强其抑菌特性.本文对近年来有关鸡蛋清溶菌酶的抑菌特性相关文献进行系统整理,从提取纯化、抑菌机理、修饰改性及应用4 个方面详细总结其研究进展,为明确溶菌酶抑菌特性的分子机制提供新见解,旨在最大程度地发挥鸡蛋清溶菌酶的应用价值,为实现其广泛应用提供理论依据. |
| Abstract_FL | Lysozyme,as one of the major proteins in egg white,has been widely used in the food,medicine and aquaculture fields due to its rich content and excellent antibacterial activity.Despite its notable efficacy against Gram-positive bacteria,lysozyme exhibits a lower sensitivity to Gram-negative bacteria,hindering its broader industrial application.In addition,the antibacterial activity of egg white lysozyme is affected by complex application environments and its duration of action.To bolster its antibacterial power,lysozyme is modified through various methods,including physical,chemical and biological modifications.This article presents a comprehensive review of the recent literature on the antibacterial properties of egg white lysozyme from four aspects:extraction and purification,antibacterial mechanism,modification techniques and application.It aims to shed new light on the molecular mechanism behind lysozyme's antibacterial action in order to maximize the application value of egg white lysozyme and to provide a theoretical foundation for expanding its application in various industries. |
| Author | 霍嘉颖 潘丽 辛小娟 董世建 李述刚 |
| AuthorAffiliation | 农产品生物化工教育部工程研究中心,农产品精深加工安徽省重点实验室,安徽省动物源食品绿色制造与资源挖掘安徽省重点实验室,合肥工业大学食品与生物工程学院,安徽 合肥 230601%安徽荣达食品有限公司,安徽 宣城 242200 |
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| Author_FL | XIN Xiaojuan PAN Li LI Shugang DONG Shijian HUO Jiaying |
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| DocumentTitle_FL | Research Progress on the Antibacterial Properties and Enhancement of Egg White Lysozyme and Its Application in Foods |
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| Keywords | 溶菌酶 eggs 抑菌特性 修饰改性 lysozyme application 鸡蛋 antibacterial properties modification 应用 |
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| Title | 鸡蛋清溶菌酶抑菌特性与活性提升及其在食品中的应用进展 |
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