壳聚糖对Nisin抑菌稳定性的影响研究OA北大核心CSCDCSTPCD
Study on the effect of chitosan on antibacterial stability of Nisin
研究了壳聚糖对乳酸链球菌肽（Nisin）抑菌稳定性的作用，并利用红外光谱仪和差式扫描量热仪（DSC）分析了壳聚糖对Nisin保护作用的机理。结果表明：壳聚糖可以显著提高Nisin的抑菌稳定性，在不同的温度及pH范围内，其保护效果有所差异；壳聚糖浓度在1％时效果最好；红外光谱和DSC图谱研究显示，壳聚糖能与Nisin形成氢键，稳定Nisin的空间结构，并能提高Nisin的热稳定性，从而改善了其抑菌稳定性。
Abstract.The effect of chitosan on antibacterial stability of Nisin was investigated,and the protection mechanism of chitosan to the Nisin was also explored by infrared(IR) spectroscopy and differential scanning calorimetry(DSC). The results showed that chitosan could significantly improve the antibacterial stability of Nisin.This effect had some discrepancies with different temperature and pH values.The antibacterial stability of Nisin was the best when the…查看全部>>
曾清清;张立彦;刘启莲
华南理工大学轻工与食品学院,广东广州510640华南理工大学轻工与食品学院,广东广州510640华南理工大学轻工与食品学院,广东广州510640
轻工纺织
乳酸链球菌肽壳聚糖抑菌稳定性机理
nisinchitosanantibacterial stabilitymechanism
《食品工业科技》 2012 (23)
114-116,121,4
广东省教育部产学研结合项目（2011A090200030）.
评论