摘要
对果胶酶解液的抑菌性能进行了研究。结果表明,果胶在酶解到一定程度后具有明显的抑菌活性,可显著抑制食品中常见细菌,特别是乳酸菌的生长,是一种极有开发价值的新型天然食品防腐剂。
In this paper the bacteriostatic activity of the enzymatic pectin hydrolysate was investig ated.The results showed that only the pectin dig ests obtained by pectinase hydrolysis to a certain deg ree had obvious antibacterial activities and could inhibit some bacteria existed in food,especially Lactobacillus.Therefore,it is valuable to develop pectin dig ests as a new natural food antiseptic.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第1期51-53,共3页
Science and Technology of Food Industry
关键词
果胶酶解液
抑菌作用
食品防腐剂
pectin
enzymatic pectin hydrolysate
bacteriostatic action
food antiseptic
