辣木籽多糖抑菌作用及对牛肉保鲜效果研究OACSTPCD
Antibacterial effect of Moringa oleifera seed polysaccharide and its preservation effect on beef
为探究辣木籽多糖的抑菌作用及保鲜效果,以大肠杆菌O157∶H7 作为模型微生物研究其抑菌作用和以冷鲜牛肉作为原材料研究其保鲜效果.结果表明:辣木籽多糖对大肠杆菌O157∶H7 有较好的抑菌作用,其抑菌机制是通过破坏大肠杆菌O157∶H7 细胞壁和细胞膜的结构,造成孔洞塌陷,使细胞的疏水性和通透性增大,使胞内物质(如DNA、电解质、酶类等)泄露从而导致其生长受阻导致死亡.辣木籽多糖对冷鲜牛肉具有一定的保鲜效果,其可以延缓牛肉的pH升高、抑制TVB-N和TBA的生成、有效抑制微生物的生长繁殖,保护牛肉的色泽以达到保鲜的目的.辣木籽多糖可以作为一种天然的抑菌剂及保鲜剂,应用于食品行业中.
In order to explore the anti-bacteria and preservation effect of Moringa oleifera seed polysaccharide,Escherichia coli O157∶H7 was used as a model microorganism to study the antibacterial effect.Cold fresh beef was used as raw material to study its preservation effect.The results showed that Moringa oleifera seed polysaccharide had a good antibacterial effect on Escherichia coli O157∶H7.Its antibacterial mechanism was through destroying the structure of cell wall and membrane of Escherichia coli O157∶H7,increasing hydrophobicity and permeability of cells,causing leakage of intracellular substances(such as DNA,electrolytes,enzymes,etc.),inhibiting cell growth and causing cell death.Moringa oleifera seed polysaccharide had certain preservation effect on cold fresh beef.It could delay the rise of beef pH,inhibit production of TVB-N and TBA,effectively inhibit the growth and reproduction of microorganisms,and protect beef color.Moringa oleifera seed polysaccharide can be used in the food industry as a natural antibacterial agent and a preservative.
严亮;朱玉润
上海必诺检测技术服务有限公司,上海 201114
轻工业
辣木籽多糖大肠杆菌O157∶H7抑菌牛肉保鲜
Moringa oleifera seedpolysaccharidesEscherichia coli O157∶H7antibacterialbeefpreservation
《中国食品添加剂》 2024 (001)
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