抗菌肽研究进展
寻找新型更安全、环保的食品防腐剂和无残留、无耐药性的饲料添加剂是目前食品行业和畜牧行业的一个研究热点。与传统的食品防腐添加剂相比, 抗菌肽具有抗菌谱广、对环境无污染、可生物降解、协同作用、不易产生耐药性、稳定性好、作用范围广等优点, 本文主要对抗菌肽的特点、作用机制与应用进行了介绍。随着人们生活水平的提高和对健康、长寿的重视, 逐渐对一些可以直接或间接在体内蓄积的食品及饲料添加剂提出了更安全、更环保的要求, 而抗菌肽的特点符合这一时代的需求特征, 必将在防腐添加剂方面得到广泛应用。
Presently, more environmental amity and safer food preservatives and no residual, no drug-fast feed additives were hotly studied in food industry and livestock industry. Compared with traditional food preservatives, antibacterial peptides had many advantages, such as broad antibacterial spectrum, pollution-free, biological degradation, synergistic effect, no drug resistance, good stability and broad effective scope, etc. Characteristics, functional mechanism and application of antibacterial peptides were introduced in this paper. With the increasing of living standard and the concern on health and longevity, safer and more environmental protective demands for food and feed additives which can accumulate directly and indirectly in the body were put forward. The characteristics of antibacterial peptides are according with modern demand characteristics, which will be widely applied in preservatives.
标题：抗菌肽研究进展
英文标题：Research progress of antibacterial peptide
作者：
黄现青 河南农业大学食品科学技术学院
中文关键词:抗菌肽,防腐剂 食品,
英文关键词:antibacterial peptides,preservatives,food,
发表日期：2016-10-11
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