溶菌酶的修饰、功能特性及其在食品保鲜中的应用研究进展

溶菌酶是一种自然界中广泛存在的天然防腐剂,能选择性溶解目标微生物的细胞壁而使其失去生理活性,已被广泛应用于食品工业。天然溶菌酶主要抑制革兰氏阳性菌的生长,而对革兰氏阴性菌几乎不起作用或作用较弱;因此,对溶菌酶实施分子结构调整,扩展其抑菌谱具有十分重要的意义。本文重点将近年来国内外已报道的各类溶菌酶增效技术（物理、化学与生物改性技术等,特别是辅以纳米制备技术）、改性后溶菌酶对有害微生物的抑制效果及作用机制和改性后溶菌酶的其他功能特性变化（活性、稳定性、乳化性等）等做了详细综述;同时介绍了改性溶菌酶在食品贮藏与保鲜等领域中的应用情况,并对溶菌酶的分子改性策略、溶菌酶与纳米及材料科学结合应用的潜力进行了展望。     

真菌溶菌酶及其在食品工业中的应用

真菌溶菌酶主要包括两大类几丁质酶和β-葡聚糖酶.真菌溶菌酶作为天然防腐剂,在食品工业中具有广泛的用途.本文综述了国内外近年来在这一领域的研究进展,指出当前存在的问题,并对应用真菌溶菌酶提出了一些设想.     

真菌溶菌酶及其在食品工业中的应用

真菌溶菌酶主要包括两大类几丁质酶和β-葡聚糖酶.真菌溶菌酶作为天然防腐剂,在食品工业中具有广泛的用途.本文综述了国内外近年来在这一领域的研究进展,指出当前存在的问题,并对应用真菌溶菌酶提出了一些设想.     

抗微生物酶在食品工业中的应用

抗微生物酶主要包括两大类:溶菌酶和氧化还原酶,其中溶菌酶包括细菌溶菌酶和真菌溶菌酶,氧化还原酶主要有葡萄糖氧化酶、乳过氧化物酶和髓过氧化物酶。抗微生物酶作为天然防腐剂,在食品工业中具有广泛的用途。本文综述了国内外近年来在这一领域的研究进展,指出当前存在的问题,并对应用抗微生物酶提出了一些设想。     

溶菌酶及其在食品中的应用

溶菌酶广泛存在于动物的乳汁、唾液、体液及植物、微生物体内,它具有广谱的杀菌、抗病毒作用,所以在食品工业、生物工程及医疗卫生方面有着广泛的应用。 1 溶菌酶的性质 溶菌酶是一种碱性球蛋白,市面上销售的溶菌酶分子量为14300,作用最适温度为45～50℃,其纯品为白色或略带黄色的晶体或粉末,易溶于水,遇碱或受热易破坏其活性,但在酸性条件下具有一定的稳定性。 溶菌酶能作用于细菌的细胞壁,裂解肽聚糖中N—乙酰葡萄糖胺和N—乙酰胞壁酸间的β—1,4糖苷键,破坏聚糖骨架,从而导致溶菌。其发生溶菌的最适pH为6～7,对革兰氏阳性菌效果显著。     

溶菌酶及在食品中的应用

前言溶菌酶（Lysozyme）又称胞壁质酶（muramidase）或N-乙酰胞壁质聚糖水解酶（N－acetyl－muramylgly-can－hydrolase）。广泛存在于哺乳动物乳汁、体液、禽类的蛋白及部分植物、微生物体内。它具有杀菌、抗病毒、抗肿瘤细胞的作用,因此在食品工业、医疗、生物学领域有着广泛的应用。1．溶菌酶的来源1．1动物溶菌酶鸡蛋白中约含3．5％的溶菌酶,该溶菌酶能分解革兰氏阳性菌,对革兰氏阴性菌不起作用。鸡蛋白溶菌酶的分子量为14000~15000,等电点为11．1,最适溶菌酶温度为50℃,最适pH为6~7,其热稳定性也较好,在pH4~7范围内,100℃热…     

溶菌酶及其在肉制品保鲜中的应用

溶菌酶是一类安全无毒的碱性蛋白质,作为天然防腐剂广泛用于食品工业中。肉类食品因其含有丰富的营养物质,极易受到微生物的侵害。综述了溶菌酶的发现、种类、理化特性、抑菌机理及其在肉制品贮藏保鲜方面的应用,证明溶菌酶是一种有效的肉类防腐保鲜剂。     

溶菌酶在肉制品保鲜中的应用

溶菌酶又称为称胞壁质酶,是国际公认的绿色天然酶制剂,是对微生物细胞壁具有水解作用的无毒、无害的蛋白质,可以作为一种安全的食品防腐剂应用于食品的保鲜。它广泛分布于动物、植物和微生物中,尤其在鸡蛋清中含量较高。本文介绍了溶茵酶来源、结构、性质、作用机理,并综述了溶菌酶在肉制品保鲜中的应用进展。     

蛋清溶菌酶的工业化提取技术

溶菌酶在医药和食品领域的广泛用途已引起大家的高度重视,然而适合工业化生产溶菌酶的方法仍不完善。本文探讨了阳离子交换树脂法从卵清蛋白中提取溶菌酶的工艺技术,从酶的得率、活性和纯度等几个方面进行了不同工艺条件的比较。     

牛奶的抗菌体系(续)

1922年A·Fleming发现这种抗菌的溶解酶的时候,这种酶看来是具备了他所要探求的天然抗菌物的一些特性,他曾经探求一种“比对其宿主更为致命地对付细菌的抗菌剂”。尽管在动物的组织和分泌物中广泛地分布着溶菌酶,它仍不能算作抵制细菌侵袭的天然保护体系的组成部分;原因是,溶菌酶的抗菌谱很窄。然而最近溶菌酶已成为生物物理学、化学、生理学,甚至在临床药学方面的研究手段,因而具有一定的重要性。人乳每100毫升含有39毫克浓度的溶菌     

The chemistry of lysozyme and its use as a food preservative and a pharmaceutical

The chemistry and use of lysozyme as a food preservative and a pharmaceutical are reviewed. Lysozyme inhibits the growth of deleterious organisms, thus prolonging shelf life. Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed, along with the stability of lysozyme in various chemical environments. Lysozyme has been used to preserve fresh fruits and vegetables, tofu bean curd, seafoods, meats and sausages, potato salad, cooked burdock with soy sauce, and varieties of semihard cheeses such as Edam, Gouda, and some Italian cheeses. Lysozyme added to infant-feeding formulas makes them more closely resemble human milk. Lysozyme has been used clinically in the treatment of periodontitis, administered in chewing gum, and implemented to prevent tooth decay. It has also been administered to patients suffering from cancer for its analgesic effect and has been used as a potentiating agent in antibiotic therapy.     

三种保鲜剂的比较试验

本课题进行了GNa液、溶菌酶、Nisin单一因子对冷却肉保鲜效果的比较试验研究.结果表明,当三种保鲜剂单独使用时,溶菌酶的保鲜效果极明显地优于对照组,也显著地优于GNa液组,略优于Nisin组.     

溶菌酶在酱油中的抑菌效果研究

溶菌酶为多肽链组成的蛋白质分子,酶活在酸性条件下具有良好的热稳定性,且对革兰氏阳性细菌具有专一的抑制杀灭作用,是成品酱油的一种良好的天然抑菌防腐剂。本文研究了溶菌酶在酱油中的抑菌防腐效果。结果表明:(1)在酱油中,溶菌酶的抑菌防腐效果理想,且具有缓慢杀菌的功能,其最佳添加量为150 mg/kg,抑菌防腐效果比0.1%苯甲酸钠要好;(2)在高盐分含量酱油中的抑菌防腐效果比低盐分含量酱油要好,添加溶菌酶后菌落总数下降趋势更加明显;(3)酱油的巴氏灭菌操作对溶菌酶的活性无显著影响;(4)在起始菌落总数为10000 cfu/ml或以下的酱油中使用溶菌酶能使酱油具有较好的抑菌防腐效果,在货架期内菌落总数增长缓慢,产品质量稳定。     

冷却肉生产中保鲜技术的初步研究——溶菌酶、Nisin、Gna液保鲜效果的比较试验

为了寻求天然、安全、效果良好的冷却肉保鲜剂,本研究进行了GNa液、溶菌酶、Nisin三种天然材料单一因子对冷却肉保鲜效果的试验研究。结果表明,当三种保鲜剂单独使用时,溶菌酶的保鲜效果极明显地优于对照组,也显著地优于GNa液组,略优于Nisin组,取得了初步的试验效果。     

溶菌酶的性质及其在食品防腐中的应用

溶菌酶对细菌、真菌生长具有显著的抑制作用,可以作为一种安全的食品防腐剂应用于食品的保鲜。本文介绍了溶菌酶的物理性质、抑菌作用及其机理、免疫学功能等性质,并综述了溶菌酶在食品防腐中的应用进展。     

生物防腐剂在肉品保鲜中的应用(二)——溶菌酶和乳铁蛋白

溶菌酶和乳铁蛋白(LF)属于生物防腐保鲜剂的范畴。溶菌酶由于其来源不通其结构也不同,其具有抗菌消炎、抗病毒、增强免疫力、促进双歧杆菌增殖等作用,乳铁蛋白则是一种结合糖蛋白,具有抑制细菌生长的特性。本文分别介绍了溶菌酶和乳铁蛋白的结构及其生物学特性,并介绍了他们的抑菌特性。并详细阐述了溶菌酶和乳铁蛋白在肉及肉制品中防腐保鲜方面的研究进展。     

Lysozyme in Wine: An Overview of Current and Future Applications

Lysozyme, a muramidase enzyme from egg whites (EC 3.2.1.17), is widely used in soluble form to control lactic acid bacteria in different foods. Moreover, hen egg white lysozyme is a hydrolytic enzyme that can be used to the control malolactic fermentation (MLF) during winemaking. MLF is only desirable in red and in some white wine, this suggest that MLF is at fault and needs to be controlled in all other types of wine. Lysozyme exhibits selective antimicrobial activity based on the hydrolysis of peptidoglycan cell wall constituents in lactic acid bacteria. In the last decade, several studies identified allergic reactions due to the presence of lysozyme in food. Given this relatively high incidence of lysozyme sensitization, and in accordance with the recently changed EC food legislation (1266/2010/CE), the use of lysozyme as an additive has to be declared on the ingredient label. To overcome this problem, the immobilization of the enzyme on insoluble supports, which allows the enzyme to be removed, has been the preferred strategy. In this context, this article offers a review of reports on lysozyme enological use over the last decade. It surveys the immobilization techniques and support materials used for lysozyme food preservation. This study attempts to provide useful guidance from the wealth of available immobilization data in the literature and, more importantly, to develop an integrated perspective on how to customize lysozyme for future enological uses.     

Simultaneous Isolation of Avidin and Lysozyme from Egg Albumen

A single column cation exchange method was developed which allowed simultaneous recovery of lysozyme and avidin from undiluted egg white. A unique application-elution sequence was developed, involving accumulation of avidin on the column through several cycles of egg white application and lysozyme elution. Lysozyme was recovered with higher yields than reported for the isoelectric precipitation methods often used in the industry (86% vs 60–80%). Lysozyme peaks appeared homogeneous on SDS-PAGE. Avidin recovery was also as good or better than that of previously reported ion exchange methods (74%–80%). The purity of the avidin fraction (up to 40.9%) was superior to that of other reported primary avidin fractions.     

Lysozyme: just an additive or a technological aid as well?

The effects of lysozyme on coagulation of milk and cheese making were studied by means of the gelograph, tristimulus colorimetry, ANS-fluorescence (hydrophobicity) and SDS-PAGE. Lysozyme binding to caseins caused structural differences during coagulation and it is proposed that, if the products have similar qualitative properties, lysozyme might be used as a technological aid giving shorter clotting times and higher yields.