摘要
溶菌酶是天然抗菌剂,在蛋清中含量最为丰富,主要作用于革兰氏阳性菌,对革兰氏阴性菌几乎不产生作用。为了扩大其抗菌谱,学者进行了溶菌酶改性研究。文章概述了蛋清溶菌酶的结构特点和抗菌机理,并综述了国内外对溶菌酶进行改性的方式及其可能抗菌机理,展望了溶菌酶改性的良好发展前景。
Lysozyme is natural antimicrobial,it occurs naturally in high concentration in egg white,it is predominantly sensitive to Gram-positive bacteria while being slightly or even inertly reactive to Gram-negative bacteria.Many studies of lysozyme modification were done to broaden the antimicrobial spectrum.This review summarized the structure characteristic and antibacterial mechanism of lysozyme,the emphasis was on the modified methods and the possible antimicrobial mechanism of modified lysozyme,the development prospect of modified lysozyme was proposed in this paper.
作者
刘纪红
马美湖
LIU Jihong;MA Meihu(College of Science,Huazhong Agricultural University,Wuhan,Hubei 430070;National Research and Development Branch for Egg Processing,College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070)
出处
《中国家禽》
北大核心
2018年第15期39-43,共5页
China Poultry
基金
国家自然科学基金项目(31571784)
关键词
溶菌酶
结构
抗菌机理
改性
lysozyme
structure
antibacterial mechanism
modification
