溶菌酶及ε-聚赖氨酸抑菌活性的响应面优化

摘 要ε-聚赖氨酸及溶菌酶是一种微生物源的天然食品防腐剂。指示菌为大肠杆菌和枯草芽孢杆菌，采用平板计数法分析抑菌效果，考察 ε-聚赖氨酸及溶菌酶的抑菌效果，及响应面法优化 ε-聚赖氨酸及溶菌酶浓度、作用时间。结果表明：ε-聚赖氨酸及溶菌酶均能抑制 2 种指示菌，对大肠杆菌最优抑菌条件为：溶菌酶浓度 0.10%，处理时间 120min，ε-聚赖氨酸浓度 0.14%，处理时间 45min。对枯草芽孢杆菌最优抑菌条件为：溶菌酶浓度 0.08%,处理时间 40min，ε-聚赖氨酸浓度 0.06%，处理时间 180min。本研究可为 ε-聚赖氨酸及溶菌酶作为食品防腐剂在食品工业中的应用提供参考。关键词：食品防腐；ε-聚赖氨酸；溶菌酶；抑菌；响应面优化Abstractε-polylysine and lysozyme are natural food preservatives derived from microorganisms.The bacteriostatic effects of ε-polylysine and lysozyme were analyzed by plate counting method, and the concentration and action time of ε-polylysine and lysozyme were optimized by response surface method.The results showed that ε-polylysine and lysozyme can inhibit indicator bacteria.Optimal formulation for E.coli：lysozyme 0.10%，120min and ε-polylysine 0.14%,45min.Optimal formulation for Bacillus subtilis:lysozyme 0.08%，40min and ε-polylysine 0.06%,180min.This study provides a reference for ε-polylysine and lysozyme as food preservatives in food industry.Key words: food preservation; ε-polylysine; lysozyme; antimicrobial effect; response surface methodology 1目 录1 引 言..........................................................................................................................................21.1 食品防腐剂及现状...........................................................................................................21.3 ε-聚赖氨酸研究综述........................................................................................................31.3.1 来源及理化性质......................................................................................................31.3.2...