天然肽类防腐剂研究进展

摘要

The research progress of natural peptide preservatives was reviewed in this paper.The structure, antimicrobial mechanism of nisin, lysozyme, cecropin and protamine were mainly discussed. Finaly, some methods to widen their antimicrobial spectrum, increase in their antimicrobial activity and cost decrease were also introduced.%综述了天然肽类食品防腐剂的研究进展，主要论述了4种研究最多的肽类防腐剂：溶菌酶、昆虫抗菌肽、乳酸链球菌素和鱼精蛋白的结构、抗茵机理等方面的研究成果，简要介绍了解决天然防腐剂抗茵谱窄、抗茵效果差、生产成本高等问题而采取的一些措施。