首页 | 本学科首页   官方微博 | 高级检索  
     

高压脉冲电场(PEF)对溶菌酶抑菌活性的影响
引用本文:殷涌光,张铁华,刘静波,庄红,闫海洋,陈玉江,张婷. 高压脉冲电场(PEF)对溶菌酶抑菌活性的影响[J]. 吉林大学学报(工学版), 2008, 38(6): 1485-1488
作者姓名:殷涌光  张铁华  刘静波  庄红  闫海洋  陈玉江  张婷
作者单位:吉林大学,生物与农业工程学院,长春,130022;吉林大学,生物与农业工程学院,长春,130022;吉林大学,军需科技学院,长春,130062;吉林大学,军需科技学院,长春,130062
基金项目:吉林省科技厅农业重点项目
摘    要:研究了不同脉场强度和脉冲数对溶菌酶抑菌能力的影响。结果表明,随着脉冲强度的增加,溶菌酶抑菌能力呈波浪式变化,在25 kV/cm时,抑菌能力达到最大值,比对照组提高了10.6%。PEF处理后溶菌酶液放置于4℃下贮藏1 h和10 h后,溶菌酶抑菌能力都有增加,变化规律和PEF处理后直接测得的结果相似,而随着贮藏时间的延长溶菌酶的抑菌能力又有下降趋势。在设定的脉冲数内,脉冲数的变化对溶菌酶抑菌能力的影响不显著。荧光分析表明,25 kV/cm下相对荧光强度最大,比对照组提高了15.42%;但贮藏一段时间后相对荧光强度有下降的趋势。在设定的脉冲数内,脉冲数的变化对溶菌酶的相对荧光强度影响不显著。

关 键 词:食品加工技术  高压脉冲电场(PEF)  溶菌酶  抑菌活性  结构

Effect on antibacterial activity of lysozyme in high-intensity pulsed electric fields (PEF)
YIN Yong-guang,ZHANG Tie-hua,LIU Jing-bo,ZHUANG Hong,YAN Hai-yang,CHEN Yu-jiang,ZHANG Ting. Effect on antibacterial activity of lysozyme in high-intensity pulsed electric fields (PEF)[J]. Journal of Jilin University:Eng and Technol Ed, 2008, 38(6): 1485-1488
Authors:YIN Yong-guang  ZHANG Tie-hua  LIU Jing-bo  ZHUANG Hong  YAN Hai-yang  CHEN Yu-jiang  ZHANG Ting
Affiliation:1.College of Biological and Agricultural Engineering;Jilin University;Changchun 130022;China;2.College of Light Industry and Economics & Management;Changchun 130062;China
Abstract:The influence of different pulsed electric fields intensity and pulsed electric fields numbers on antibacterial activity of lysozyme were researched in this paper.Results showed antibacterial activity of lysozyme changed in the form of waves with the increase of pulsed intensity.Antibacterial activity of lysozyme reached the maximum value in 25 kV/cm,which increased 10.6% of that of comparative sample.After handled by PEF and then stored for 1h and 10 h separately at 4 ℃,antibacterial activity of lysozyme increased somewhat.The change regulation was similar to the directly determined one.With longer store time,however,antibacterial activity of lysozyme decreased.At set pulsed numbers,the influence of different pulse numbers on antibacterial activity of lysozyme were not significant.Fluorometric analysis shows that in 25 kV/cm,relative intensity of fluorescence increase 15.42% of that of comparative sample.But after stored for a time,relative intensity of fluorescence has the tendency of decrease.At set pulsed numbers,the influence of different pulsed numbers on relative fluorescence intensity is insignificant.
Keywords:food processing technology  high-intensity pulsed electric fields(PEF)  lysozyme  antibacterial activity  structure
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号