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ε-聚赖氨酸的发酵生产及在食品中应用的研究进展 被引量：1

Advance in the Research on Production and Application of ε-PL
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摘要 ε-聚赖氨酸(-εPoly-L-Lysine,-εPL)是赖氨酸α位的羰基和β位氨基结合的聚合物,有广谱抗菌作用,在高温以及酸或碱性的情况下均稳定。介绍了ε-聚赖氨酸的发酵生产、物理化学性质、抑菌性质和机理,及其在食品中的应用。 ε-Poly-L-lysine （ε-PL） is a homo-poly-amino acid characterized by the pepfide bond between the carboxyl and ε-amino groups of L-lysine. It shows a wide range of antimicrobial activity and is stable at high temperature and under both acidic and alkaline condition. This article shows its production by S.albulus, physical chemistry characters, antimicrobial activities and mechanism and application of ε-PL.
作者 秦芸桦 周涛
机构地区 南京师范大学食品系
出处 《安徽农业科学》 CAS 北大核心 2006年第11期2505-2507,共3页 Journal of Anhui Agricultural Sciences
基金 江苏省教育厅创新基金项目
关键词 Ε-聚赖氨酸 发酵生产 抑菌机理 应用 ε-PL Antimicrobial mechanism Application
分类号 Q936 [生物学—微生物学]
  • 相关文献

参考文献19

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二级参考文献40

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安徽农业科学
2006年 第11期

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