溶菌酶在水产品防腐保鲜中的应用

Application of lysozyme in preservation of aquatic products

溶菌酶作为天然安全的防腐剂广泛应用于水产品加工和贮运过程中。文章概述了溶菌酶的理化性质、作用机理、抑菌特性等,阐述了溶菌酶在水产品冷藏加工中的应用现状,探讨了被修饰的溶菌酶的安全性、溶菌酶发挥作用的最适条件以及溶菌酶纯化程度对其抑菌活性的影响等问题,对溶菌酶复合生物保鲜剂在国内外的应用以及与超高压处理技术、气调包装(MAP)技术协同保鲜进行了概述,并对溶菌酶与环境管理系统(EMS)、辐照处理、高压超声(MS)处理等保鲜技术结合的应用研究做出展望。

Lysozyme,as a natural and safe preservative,is widely used in the processing and storage during the transportation of aquatic products. This paper briefly described the physical and chemical properties, antibacterial properties and its function mechanism of lysozyme. Discussed the safety of the modified lysozyme, the optimum condition by using it,the effect of purification of lysozyme etc. The application status of the lysozyme in the refrigeration and packaging,the application researched about the complex biological fresh- keeping agents worldwide and the combination with the ultrahigh pressure treatment and modified atmosphere packaging （MAP） were reviewed. Finally,prospected about the combination of lysozyme with new preservative technologies, such as environmental management system （EMS）, irradiation treatment and manosonication （MS） treatments,were given an overview.