摘要
抗菌肽是生物防御系统产生的一类对抗外源病原体的多肽,具有抑菌谱广,热稳定性好等特点,在"从农场到餐桌"的整个食物链中有广阔的应用前景。介绍了真核来源抗菌肽的生物学特性及在不同食品中的应用,并对抗菌肽的应用前景进行了展望。
Antimicrobial peptides are a class of peptides produced by biological defense systems which role is to fight against exogenous pathogens. These peptides are heat stable with rather broad spectra of inhibition, and they have promising application prospects in whole food line“from farm to table”. This review provides an overview of the features of antimicrobial peptides from eukaryotic souses and their applications in different foods.
出处
《食品工程》
2014年第3期15-17,共3页
Food Engineering
关键词
抗菌肽
生物防腐剂
食品
antimicrobial peptides
biological preservatives
food
