溶菌酶在肉制品保鲜中的应用-食品科学.PDF

肉类研究 MEAT RESEARCH 　2010.7 溶菌酶在肉制品保鲜中的应用 赵　华 （西南大学 食品科学学院，重庆　400715） 摘　要：溶菌酶又称为称胞壁质酶，是国际公认的绿色天然酶制剂，是对微生物细胞壁具有水解作 用的无毒、无害的蛋白质，可以作为一种安全的食品防腐剂应用于食品的保鲜。它广泛分布于动 物、植物和微生物中，尤其在鸡蛋清中含量较高。本文介绍了溶茵酶来源、结构、性质、作用机 理，并综述了溶菌酶在肉制品保鲜中的应用进展。 关键词：溶菌酶；肉制品；保鲜；保鲜剂 The Application of Lysozyme in Keeping Meat Products Fresh ZHAO Hua （ ） College of Food Science, Southwest University, Chongqing 400715, China Abstract: Lysozyme, also called muramidase, is a bacteriolytic enzyme commonly found in nature. Lysozyme is a kind of innocuous protein,which catalyzes the hydrolysis of specifi c kinds of polysaccharides comprising the cell walls of microorganism. It can be used as a safe preservative in food storage and virtually ubiquitous throughout animal, microorganism and plants.The chicken egg white is a rich and easily available source of Lysozyme. The information like source, structural composition and properties, action mechanism was introduced in this paper and the application progress in keeping meat products fresh was also reviewed. Key words: Lysozyme; meat products; keeping fresh; antistaling agent 中图分类号：TS202.3文献标识码：A　　文章编号：1001-8123(2010)07-0031-05　 肉中营养物质丰富，水分活性很高，是微生物 (Pseudomonas)在低温条件下仍可生长，并引起冷藏肉 繁殖的良好培养基，在加工、贮藏、运输过程中如果 发生腐败，从而降低货架期，使得肉的感官评定等级