ε-聚赖氨酸-活性剂预混溶液的制备及在油浸食品中的抑菌活性

Preparation ofε-Polylysine-active Agent Premixed Solution and Its Antibacterial Activity in Oil-infused Food

为解决ε-聚赖氨酸(ε-PL)的油难溶性以及由此导致抑菌性能差的问题,选取吐温80、司盘80作为表面活性剂,无水乙醇、丙三醇作为辅助剂,制备ε-PL与低浓度表面活性剂的预混溶液,探究其植物油溶性及其对油浸面制品中腐败微生物的抑制效果。结果表明,活性剂相与水相比例为1∶1.25,1∶1.5,1∶1.75配制的预混溶液(ETSG)均无底部凝胶沉淀,外观透明,流动性好。活性剂相与水相比例为1∶1.25的1%ETSG在葵花籽油和橄榄油中均可均匀分散且外观透明。ETSG能够显著抑制霉菌菌丝生长和孢子萌发,培养5 d后,0.1%ETSG处理的链格孢霉T5A和赭曲霉9F的菌落直径显著低于对照组83.44%和45.21%,4%ETSG处理的土曲霉YS-1-1的菌落直径显著低于对照组39.64%。0.1%ETSG使链格孢霉与赭曲霉的孢子萌发率分别从87.07%和85.01%降至1.91%和1.84%,4%ETSG处理使土曲霉的孢子萌发率从90.27%降至4.16%。此外,2%的ETSG可使面筋食品中的霉菌菌落总数显著下降62.5%。本研究为ε-PL作为天然防腐杀菌剂在油浸食品中的应用提供了理论依据。

In order to solve the problems of poor oil solubility ofε-polylysine(ε-PL)and the resulting poor antibacterial performance.Tween 80 and Span 80 were selected as surfactants,anhydrous ethanol and glycerol were used as auxiliary agents to prepare the premix solution ofε-PL and low concentration surfactants.The dispersion of the solution in vegetable oil and its inhibitory effect on spoilage microorganisms in spicy gluten products were investigated.The results showed that the ETSG prepared with the ratio of active phase to aqueous phase of 1∶1.25,1∶1.5 and 1∶1.75 had no bottom gel precipitation,transparent appearance and good fluidity.1%ETSG with the ratio of active phase to aqueous phase of 1∶1.25 can be uniformly dispersed in sunflower seed oil and olive oil with transparent appearance.ETSG significantly inhibited mycelial growth and spore germination of molds.The colony diameter of Alternaria sp.isolate T5A and Aspergillus ochraceus isolate 9F after cultured with 0.1%ETSG for 5 days was significantly lower than that of the control by 83.44%and 45.21%,and the colony diameter of Aspergillus terreus isolate YS-1-1 after 4%ETSG was significantly lower than that of the control by 39.64%.0.1%ETSG treatment reduced the spore germination rate of A.sp.and A.ochraceu from 87.07%and 85.01%to 1.91%and 1.84%,respectively,and 4%ETSG treatment reduced the spore germination rate of A.terreus from 90.27%to 4.16%.2%ETSG significantly reduce the total number of fungal colonies in gluten foods by 62.5%.This study provided a theoretical basis for the application ofε-PL as a natural antiseptic in oilimmersed food.