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金属抗菌肽SIF_4在模拟单/多组分食品体系中抑菌稳定性研究

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成果类型:
期刊论文
作者:
李玉珍;肖怀秋;曹丹;王琳;曾梦琪;...
通讯作者:
Xiao, H.
作者机构:
[曹丹; 王琳; 李玉珍; Zeng M.] School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou, 412000, China
[赵谋明] College of Food Science and Engineering, South China University of Technology, Guangzhou, 510000, China
[林亲录] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
[肖怀秋] School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou, 412000, China, College of Food Science and Engineering, South China University of Technology, Guangzhou, 510000, China
通讯机构:
[Xiao, H.] S
School of Pharmaceutical and Bioengineering, China
语种:
中文
关键词:
金属抗菌肽;金黄色葡萄球菌;模拟食品体系;相对抑菌活性;抑菌稳定性
关键词(英文):
antimicrobial stability;metal antimicrobial peptide;relative antimicrobial activity;simulated food system;Staphylococcus aureus
期刊:
食品与发酵工业
ISSN:
0253-990X
年:
2022
卷:
48
期:
12
页码:
131-137
基金类别:
湖南省自然科学基金科教联合基金项目(2021JJ60040); 湖南省教育厅科研项目(20C0686);
机构署名:
本校为其他机构
院系归属:
食品科学与工程学院
摘要:
前期研究发现,金属抗菌肽SIF_4对金黄色葡萄球菌具有较好的抑菌活性,食品内外部因素变化对抗菌活性影响较少且具有较好的生物相容性。该试验以金黄色葡萄球菌为指示菌,考察了SIF_4在以蛋白质、脂质和淀粉等为基质的模拟单/多组分食品体系中的抑菌稳定性。研究发现,SIF_4在牛乳清蛋白(bovine whey protein,BWP)、大豆分离蛋白(soybean protein isolate,SPI)和花生分离蛋白(peanut protein isolate,PPI)等模拟蛋白质体系中有较好抑菌活性;菜籽油(rapeseed oil,RO)、花生油(peanut oil,PO)和大豆油(soybean oil,SO)等模拟脂质体系能协同增强抑菌活性,在模拟大米淀粉(rice starch,RS)、马铃薯淀粉(p...
摘要(英文):
Previous studies confirmed that the metal antimicrobial peptide SIF4 had good antimicrobial activity against Staphylococcus aureus, and the changes of internal and external factors of food had little effect on the relative antimicrobial activity (RAMA) and had good biocompatibility. In this study, adopting S. aureus as the indicative bacterium, the antimicrobial stability (AMS) of SIF4 in several simulated single / multiple food systems that constructed using protein, lipid and starch as the matrix were investigated. Results showed that SIF4 ha...

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