摘要
抗菌肽是由多种生物细胞经外界条件诱导产生的对抗外源病原体的防御性肽类活性物质,具有广谱抗细菌、真菌、病毒、原虫、抑杀肿瘤细胞等的作用。它的安全无毒害作用的优势使得它具有作为天然食品防腐保鲜剂的潜在应用价值。但是,目前抗菌肽作为食品防腐保鲜剂的实际使用并不多见,抗菌肽型天然食品防腐保鲜剂的研究与开发仍存在很多问题。分别综述了不同类型抗菌肽的研究现状,影响抗菌肽应用的问题及在食品防腐保鲜中的应用前景。
Antimicrobial peptide,a protective active material which can resist out-sourced pathogen,was induced by various kinds of biological cells based on the outside condition.It can resist bacteria,epiphyte,virus,protozoa and kill tumour cells.Its advantage of safety and innocuity makes it have the potential value of being a preservative for natural food.However,anti-microbial peptide used as a food preservative is not so common at present,study and exploiting anti-microbial peptide as a food preservative still face many problems.The research status of different kinds of anti-microbial peptides,problems that affect the application of anti-microbial peptides and the application foreground in food preservative were discussed in this paper.
出处
《食品工业》
CAS
北大核心
2011年第8期97-99,共3页
The Food Industry
基金
国家自然国家科学基金项目(31070701)资助
关键词
抗菌肽
研究现状
存在问题
应用前景
antimicrobial peptide
research status
existing problems
application foreground
