摘要
溶菌酶和乳铁蛋白(LF)属于生物防腐保鲜剂的范畴。溶菌酶由于其来源不通其结构也不同,其具有抗菌消炎、抗病毒、增强免疫力、促进双歧杆菌增殖等作用,乳铁蛋白则是一种结合糖蛋白,具有抑制细菌生长的特性。本文分别介绍了溶菌酶和乳铁蛋白的结构及其生物学特性,并介绍了他们的抑菌特性。并详细阐述了溶菌酶和乳铁蛋白在肉及肉制品中防腐保鲜方面的研究进展。
Lysozyme and Lactoferrin （LF） belonged to biologic preservation. Lysozyme possessed different structure because of its different sources. Lysozyme possessed antibacterial, enhanced immunity and maked bacillus bifidus proliferated. Lactoferrin （LF）, an iron-binding glycoprotein, could inhibit bacteria. The paper described structure and biological characteristics of lysozyme and lactoferrin, mechanism of bacteriostasis, it explained the research progress of lysozyme and lactoferrin as preservative agents in meat products.
出处
《肉类研究》
2009年第4期53-61,共9页
Meat Research
关键词
溶菌酶
乳铁蛋白
保鲜
肉制品
lysozyme
lactoferrin
preservation
meat products
