Research Progress on the Mechanism of Antibacterial Active Proteins in Egg White
Egg white is rich in a variety of bioactive components with antibacterial function.With the prolongation of egg storage time,the concentrated protein in egg white will be diluted,which will lead to the decrease of bacteriostatic effect,the acceleration of microbial reproduction and the decrease of egg quality.In this paper,the interaction forms and antibacterial mechanism of ovomucin,lysozyme and their complexes during egg storage were discussed,in order to provide reference for optimizing the disinfection and sterilization process in egg processing,improving egg storage methods and prolonging egg shelf life.
eggegg white proteinantibacterial functionprotein interaction
NETL
NSTL
万方数据
维普
