摘要
通过添加低浓度的生物防腐剂乳酸,探讨其对食品中天然抑菌成分卵清蛋白抑菌活性的增效作用。通过单因素实验,探究乳酸浓度、处理温度和处理时间对卵清蛋白抑制致病菌(大肠杆菌O157∶H7、金黄色葡萄球菌)和腐败菌(灿烂类芽胞杆菌、土变形杆菌)能力的影响,获得最佳乳酸处理条件。在此条件下确定乳酸对卵清蛋白抑菌活性的增加率以及对测试菌株的抑菌动力学曲线。结果表明:在4℃下,使用0.05%的乳酸处理40、60 min,可将卵清蛋白对灿烂类芽胞杆菌和金黄色葡萄球菌的抑菌活性分别增加7.802%和26.904%;在25℃下,使用0.15%和0.2%的乳酸分别处理土变形杆菌和大肠杆菌O157∶H7 40 min,可分别将卵清蛋白的抑菌活性增加53.770%和131.321%。抑菌动力学曲线表明,添加乳酸极显著(p<0.01)增强了卵清蛋白的抑菌活性,降低了卵清蛋白的使用浓度,并延长了抑菌时间。
The synergistic effect on the antibacterial activity of the natural antibacterial ingredient(ovalbumin)was investigated by adding a low concentration of biopreservative lactic acid as a synergist. The effects of lactic acid concentration,treatment temperature and time on the ability of ovalbumin to inhibit pathogenic bacteria(Escherichia coli O157∶H7,Staphylococcus aureus)and spoilage bacteria(Paenibacillus lautus,Proteus terrae)were investigated by single factor experiments,and the optimal lactic acid treatment conditions were obtained. Under these conditions,the increase rate of the antimicrobial activity of ovalbumin and the bacteriostatic kinetic curve were determined. The results showed that the antibacterial activity of ovalbumin against Paenibacillus lautus and Staphylococcus aureus were respectively increased by 7.802% and 26.904% after treatment with 0.05% lactic acid for 40,60 min at 4 ℃. For Proteus terrae and Escherichia coli O157∶H7,after respectively treatment with 0.15% and 0.2% lactic acid for 40 min at 25 ℃,the antibacterial activity of ovalbumin were increased by 53.770% and 131.321%,respectively. The antimicrobial kinetic curve showed that lactic acid extremely significantly increased(p<0.01)the antibacterial activity of ovalbumin,decreased the applied concentration and prolonged the bacteriostatic time of ovalbumin.
作者
孙雅静
陈倩
顾丽红
徐焕焕
张璟
郭爱玲
SUN Ya-jing;CHEN Qian;GU Li-hong;XU Huan-huan;ZHANG Jing;GUO Ai-ling(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National Research and Development Center for Egg Processing,Wuhan 430070,China)
出处
《食品工业科技》
CAS
北大核心
2019年第11期185-191,共7页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(201303084)
关键词
卵清蛋白
抑菌
乳酸
增效作用
ovalbumin
bacteriostatic
lactic acid
synergism effect
