nisin抑菌稳定性研究与应用发酵工程专业论文.docxVIP

ABSTRACTNisill嬲a ABSTRACT Nisill嬲a potential kind ofbact嘶ocin锄d biopreservatives has be饥widely applied in f．ood proceSSing．HoweV％it is influeIlced by heat，all【ali，劬s缸铖e and storage time si卿矗cantly．11lis p印er 6rstly stI】died me componellts锄d an抽act酣al Stabili够of Ilisin products．ProtectiVe mat甜als锄d e11capsulation techn0109y werc taken used of to impmve the stabili锣of nisin a11tibacterial actiV姆IIl addition，me application of Ilisin wim compc岍ld preseⅣatiVe in food w鹤studied．The main results were嬲follo、硼． (1)Firstly the main compof瑚1t contents甜ld titers of Ilisin s锄ples were inVestigated． Tlle 5 s锄ples were all iIl line谢Ⅱl也e national st锄d莉s．1k col吣of s锄ple A and E wefe botll light bmwll，darker血觚tlle otller t|lree．A11d吐1e佗were a 10t of carbohydrates aIld proteiIls in me s锄ples．Howev％the titers of tlle two wefe 1280．0Ⅳ／mg aIld 1401．9 IU／mg，懈．pectiVely，wllich were 11i曲er th觚the qualified level(900Ⅳ／mg)md wim a good觚micmbial a以Vi妙h1 addition，nle Components，虹ters aIld solubility propenies of smple B，C aIld D werc dose，and the NaCl cont锄ts were all llig王ler tll锄70％．Ⅵmat’s more，埘m the pH increased{沁m 2．0 to 9．O，the锄tibacterial circle diam酏er of sample A aIld B decre勰ed about 3 1．25％and 40．0 1％，respectiVelywhiCh may implied that s咖e c衄驴n饥ts have protectiVe ef§bct on tlle枷bact甜al stabil畸of Ilisin． (2)7nle锄曲a曲嘶al stability of flisin w笛studied nlat b锚t a11曲actefial activity of Ilisin is in pH 2．0，25℃．As pH and t锄peratllre increased，the Ilisill titer loss mte rosed r锄arkably．W1lile pH rose to all【aline leVd aIld eVcn wimout heatint11e a11tibact嘶al actiVit)r of niSin is uIlstable．Nisin solution w嬲heated at l 2 l℃for 20 min，锄d men stor。d for one montll，resulting in a si朗i6cant downward仃end on me tit瓯The titer 10ss rates were 65．20％a11d 58．00％i11 pH 4．0 and pH 6．O，respectiVely，resulting in a decreasing a11tibact甜al stability of nisin． (3)ProtectiVe agents were used on the impmVenlent of 11isin a11tibacterial stabil吼a11d cllitos锄was theⅡ10st si鲥ficaIlt pmtectiVe agellt，especially wh