摘要
由于独特的胶凝性和增粘稳定性而在食品添加剂领域表现出广泛用途的山楂果胶,其低分子的分解产物—山楂果胶寡糖对枯草芽孢杆菌具有很强的抗菌性。进一步对山楂果胶寡糖与其他天然食品添加剂进行复配后的抗菌性进行分析的结果表明,山楂果胶寡糖与乳酸钠的复合物与二者单独使用相比对枯草芽孢杆菌具有更强的抗菌作用,在pH=5的条件下,5mg/mL的山楂果胶寡糖与10mg/mL乳酸钠的复配物即可完全抑制枯草芽孢杆菌的生长,在天然食品防腐添加剂的开发利用领域表现出了良好的应用前景。
Haw pectin has wide applying prospects because of its gelling and thickening characteristics.Haw pectic oligosaccharide derived from haw pectin exhibited strong antibacterial activity against Bacillus subtilis.This activity was further enhanced by combination with sodium lactate.The compound of 5mg/mL pectic oligosaccharide and 10mg/mL sodium lactate could completely suppress the growth of B.subtilis at the condition of pH 5.The results indicated that haw pectic oligosaccharide could be potential preservative applied in food industry,and sodium lactate could be used to further improve its antibacterial efficiency.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第10期154-156,共3页
Science and Technology of Food Industry
基金
辽宁省自然科学基金项目(20102084)
农业科技成果转化项目(2010GB2B000094)
辽宁省工程中心项目
沈阳市重点实验室项目(F11-235-1-00)
关键词
果胶
寡糖
抗菌性
枯草杆菌
pectin
oligosaccharide
antibacterial activity
Bacillus subtilis
