大豆球蛋白碱性肽对黑曲霉和青霉的抑制效果研究

Research of the inhibitory effect of GBP against Penicillium sp. and Aspergillus

以大豆球蛋白碱性肽(GBP)为研究对象,考察了GBP对黑曲霉和青霉的抑制效果.实验结果表明,GBP对两种霉菌均具有显著的抑菌作用,且随着GBP质量浓度的增大,抑菌效果愈加明显;GBP能够抑制孢子的萌发和菌丝的生长,且随着其质量浓度增大,抑制作用增强;电导率测定结果表明GBP能够增大霉菌细胞膜的通透性.因此,GBP可以作为一种天然防腐剂应用于食品保解.

The antifungal activity of GBP against Penicillium sp. and Aspergillus was evaluated. The results showed that GBP had strong antifungal activity against the two tested fungi. The antifungal activities increased with the increase of GBP concentration. Moreover,GBP could directly inhibit the mycelial growth and spore germination. The inhibitory effect of GBP against Penicillium sp. and Aspergillus increased with increasing concentration of GBP. The obvious increase in electric conductivity of hyphae suspension indicated that GBP could increase the membrane permeability of Penicillium sp. and Aspergillus. Therefore,GBP could serve as a natural preservative used in food preservation.