摘要
研究了高压脉冲电场(PEF)对乳铁蛋白(LF)的抑菌性能的影响。结果表明,LF质量浓度、电场强度、脉冲频率、脉冲数的增加,有利于LF抑菌能力的增强,而温度的升高会使之减弱。电场强度为35 kV/cm时,LF的抑菌能力达到最大值。LF的质量浓度越高,对电场强度的变化越敏感。当脉冲个数达到744时,LF的相对抑菌能力提高了34%。处理温度为15～55℃时,PEF处理的LF的相对抑菌性能增长了5%左右。当温度升高至65℃时,LF的相对抑菌能力下降显著,降低了约22%。
Effects of Pulsed Electric Fields （PEF） on antibaCterial activity of lactoferrin （LF） were investigated in this paper. The results indicated that antibacterial activity increased with the increase of concentration of LF, electric field strength, pulse frequency and pulse amount, while decreased with the increase of treatment temperature. The highest antibacterial activity was attained at 35 kV/cm, and it became more sensitive to the change of electric field strength with the increase of concentration of LF. The antibacterial activity increased by 34% at 744 pulse amount. Compared with that of the control, the antibacterial activity of LF increased by 5% at 15 ℃-55 ℃, whereas it decreased significantly by 22% at 65 ℃.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2007年第3期1-5,共5页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20436020)
关键词
高压脉冲电场
乳铁蛋白
抑菌性能
大肠杆菌
pulsed electric fields
lactoferrin
antibacterial activity
Escherichia coli
