食品科学2018，Vol.39Issue(10)：276-282,7.DOI:10.7506/spkx1002-6630-201810042
ε-聚赖氨酸复配防腐剂在酱腌菜中的应用
Application of Combination of ε-Ploy-L-lysine with Other Preservatives in Pickles
摘要
Abstract
To extend the shelf-life pickled vegetables, in this study, we examined the preservative effect of ε-ploy-L-lysine (ε-PL) when combined with other preservatives and antioxidant (nisin, natamycin and tea polyphenols) on pickles. The results showed that the biopreservatives nisin and natamycin as well as the antioxidant tea polyphenols potently inhibited the growth of spoilage bacteria, and their effects were synergistic in combination. The optimal combination determined using response surface methodology was ε-PL 0.06 μg/mL, nisin 0.06 μg/mL, natamycin 0.035 μg/mL and tea polyphenols 0.40 μg/mL. In addition, this combination was more effective when added during seasoning that during rehydration of dried radish and increased the shelf-life to 21 days. The pickle maintained good quality during its shelf-life, and the total number of colonies, the number of coliforms, total acid and amino nitrogen content were in line with the national standard. This study can provide an experimental basis for the application of ε-PL in pickled vegetables.关键词
ε-聚赖氨酸/纳他霉素/Nisin/酱腌菜/防腐Key words
ε-poly-L-lysine/ natamycin/ nisin/ pickles/ preservative effect分类
轻工纺织引用本文复制引用
宋萌,付强,时艺翡,程雅文,郑佐兴,谭之磊,贾士儒..ε-聚赖氨酸复配防腐剂在酱腌菜中的应用[J].食品科学,2018,39(10):276-282,7.基金项目
国家自然科学基金面上项目(21276197) （21276197）
国家高技术研究发展计划(863计划)项目(2013AA102106) （863计划）
"十二五"国家科技支撑计划项目(2015BAD16B04) （2015BAD16B04）
