摘要
介绍了ε-聚赖氨酸(ε-PL)的理化性质、抑菌及抗菌特性,阐述其作为食品添加剂在食品加工中的应用与发展前景。
As a kind of natural food preservative, ε-poly-L-lysine (ε-PL) on its physical chemistry characters, antimicrobial activities and mechanism were introduced and its application and development were reviewed in this paper.
出处
《保鲜与加工》
CAS
2010年第1期11-15,共5页
Storage and Process
关键词
Ε-聚赖氨酸
防腐剂
抑菌机理
应用
ε-pl
preservative
antimicrobial activities
application