鸡蛋清中抑菌活性蛋白作用机制的研究进展
Research Progress on the Mechanism of Antibacterial Active Proteins in Egg White
杨晓雪 1剧梦璇1
作者信息
- 1. 东北农业大学食品学院,黑龙江哈尔滨 150030
- 折叠
摘要
鸡蛋清中富含多种具有抑菌功能的生物活性成分.随着鸡蛋贮存时间延长,蛋清中的浓蛋白会发生稀化现象,从而导致抑菌效果降低,微生物繁殖加快,鸡蛋品质下降.本文对鸡蛋贮藏过程中的卵黏蛋白、溶菌酶及其复合物的相互作用形式、抑菌机制等进行探讨,以期为优化鸡蛋加工过程中的消毒杀菌工序、改良鸡蛋贮藏方法、延长鸡蛋保质期提供参考.
Abstract
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.
关键词
鸡蛋/蛋清蛋白/抑菌作用/蛋白相互作用Key words
egg/egg white protein/antibacterial function/protein interaction引用本文复制引用
基金项目
黑龙江省普通本科高等学校青年创新人才项目(UNPYSCT-2020107)
东北农业大学"东农学者计划"青年才俊项目(19QC32)
出版年
2024
NETL
NSTL
维普
万方数据