CN108402381A - 一种细菌素稳定化保护剂组合物 - Google Patents
一种细菌素稳定化保护剂组合物 Download PDFInfo
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- CN108402381A CN108402381A CN201710070351.3A CN201710070351A CN108402381A CN 108402381 A CN108402381 A CN 108402381A CN 201710070351 A CN201710070351 A CN 201710070351A CN 108402381 A CN108402381 A CN 108402381A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明属于食品防腐领域，涉及一种细菌素稳定化保护剂，及含有该细菌素稳定化保护剂的细菌素组合物。该细菌素为乳酸乳球菌乳酸亚种产生的乳酸链球菌素，常作为食品防腐剂。由于乳酸链球菌素对蛋白酶特别敏感，食品中的蛋白酶会酶解乳酸链球菌素，影响其抗菌防腐效果，限制了乳酸链球菌素的应用。本发明所解决的技术问题在于提供一种细菌素稳定化保护剂，及含有该细菌素稳定化保护剂的细菌素组合物，能够保持细菌素在使用过程中的稳定性，克服细菌素对蛋白酶敏感的缺点，拓展细菌素的应用范围，提高其应用效率，特别适用于含有高蛋白酶含量食品的抗菌防腐。
Description
技术领域
本发明属于食品防腐领域，涉及一种细菌素稳定化保护剂，及含有该细菌素稳定化保护剂的细菌素组合物。
背景技术
细菌素是由某些细菌代谢产生的一类具有抑菌活性的多肽或前体多肽，可用作抑菌剂，在食品防腐工业应用广泛。目前应用最为广泛的是乳酸链球菌素，又称乳球菌肽或乳链菌肽，英文名Nisin，是由乳酸链球菌（Streptococcus lactis）或乳酸乳球菌（Lactococcus lactis）在代谢过程中产生的具有很强杀菌作用的多肽，其一级结构由34个氨基酸组成，分子量约为3510Da。乳酸链球菌素是一种天然食品防腐剂，能抑制大部分革兰氏阳性细菌及其芽孢的生长和繁殖，具有抗菌性强、对人体无毒、水溶性优良、热稳定性好等的优点，已被广泛应用于乳制品、罐头食品、肉制品和饮料的防腐。
由于乳酸链球菌素对蛋白酶特别敏感，食用后在消化道内可很快被蛋白酶水解，因此不会在体内残留，使用安全性好。但另一方面，食品中的蛋白酶也会酶解乳酸链球菌素，影响其抗菌防腐效果，限制了乳酸链球菌素的应用。此外，乳酸链球菌素的抑菌活性也受到许多化学和物理因素的影响，如温度、pH值和盐等。食品中的蛋白质、脂肪等组分也可与乳酸链球菌素发生反应，导致乳酸链球菌素的抑菌能力降低。
因此，提供一种新型的细菌素尤其是乳酸链球菌素稳定化保护剂，保持细菌素在使用过程中的稳定性，提高产品的抑菌效果，是本领域技术人员亟待解决的关键问题。
专利号为：CN105265994 A的“一种有效提高Nisin热稳定性的方法”中，通过在发酵初始或发酵过程中或发酵结束后，添加保护性物质钙盐、羟丙基-β环糊精，豆油及聚乙二醇，经均质乳化后最终获得乳酸链球菌素乳化液或进一步干燥得到乳酸链球菌素乳化液的干粉，使其热稳定性在非低酸性环境下得到了提高。
专利号为：ZL201410016022.7的“一种乳酸链球菌素微乳液”中，利用调和油、曲拉通X-100、95%乙醇、吐温80、十六烷基三甲基溴化铵和纯净水等成分，经超声波超声和高压均质处理后，提高了乳酸链球菌素的溶解性，得到了具有较好稳定性的微乳液，该微乳液具有良好的抑制枯草芽抱杆菌的性能，还能够抑制革兰氏阴性菌，提高了乳酸链球菌素的溶解性和抑菌谱。
专利号为：ZL201310337300.4的“一种乳酸链球菌素复合生物防腐剂及其制备方法”中，利用壳聚糖、竹叶抗氧化物、六偏磷酸钠、纳他霉素、大蒜素、抗坏血酸钠、麦芽糊精以及氯化钠的协同作用，克服了乳酸链球菌素的抗菌谱窄和低pH值的依赖性，提高了乳酸链球菌素自身的抗菌谱以及pH的应用范围。
综上，现有提高nisin稳定性的方法多通过添加表面活性剂、糖类和复合抑菌剂等来实现，并没有解决Nisin对蛋白酶敏感的问题。而添加表面活性剂后需要进一步的均质处理，才能得到稳定的乳酸链球菌素复合物或其冻干粉，生产工艺相对复杂，成本较高。因此，筛选新型的提高Nisin对蛋白酶稳定性的复合物配方，开发操作工艺简单、便于放大的制备工艺，是该领域要解决的关键问题。
发明内容
本发明的目的：
针对现有技术的不足，本发明所解决的技术问题在于提供一种细菌素稳定化保护剂，及含有该细菌素稳定化保护剂的细菌素组合物，能够保持细菌素在使用过程中的稳定性，克服细菌素对蛋白酶敏感的缺点，拓展细菌素的应用范围，提高其应用效率，特别适用于高蛋白酶食品的抗菌防腐。
为了实现上述目的，本发明提出以下技术方案：
一种乳酸链球菌素组合物，包括质量分数如下的组分：5-50%乳酸链球菌素、8%-13%乳清蛋白粉、3%-13%硬脂酰乳酸钠、3%-25%蛋清蛋白粉、5%-14%磷酸三钙、4%-12%海藻糖、1%-5%溶菌酶、2%-40%大豆蛋白粉。
本发明的有益效果:
本发明制备的一种细菌素组合物，包括乳酸链球菌素、乳清蛋白粉、硬脂酰乳酸钠、蛋清蛋白粉、磷酸三钙、海藻糖、溶菌酶、大豆蛋白粉，原料简单易得，成本低廉，食用安全，可保持细菌素在高蛋白酶食品使用过程中的稳定性，防止其被蛋白酶水解，从而提高产品的抑菌效果。此外，本发明涉及的细菌素组合物的制备方法，其制备工艺简单，便于规模化生产。
具体实施方式：
为使本领域技术人员更好地理解本发明的技术方案，下面结合具体实施例对本发明做进一步的详细说明，但不以任何方式限制本发明。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
实施例1
一种乳酸链球菌素组合物包括质量百分比如下的组分：5%乳酸链球菌素、8%乳清蛋白粉、9%硬脂酰乳酸钠、20%蛋清蛋白粉、6%磷酸三钙、9%海藻糖、3%溶菌酶、40%大豆蛋白粉。
实施例2
一种乳酸链球菌素组合物包括质量百分比如下的组分：20%乳酸链球菌素、12%乳清蛋白粉、3%硬脂酰乳酸钠、15%蛋清蛋白粉、7%磷酸三钙、8%海藻糖、2%溶菌酶、33%大豆蛋白粉。
实施例3
一种乳酸链球菌素组合物包括质量百分比如下的组分：50%乳酸链球菌素、8%乳清蛋白粉、3%硬脂酰乳酸钠、25%蛋清蛋白粉、5%磷酸三钙、4%海藻糖、1%溶菌酶、14%大豆蛋白粉。
实施例4 细菌素组合物在肉制品中的防腐效果
取新鲜的里脊肉，用无菌去离子水中洗涤干净，除去污物后，切割成均匀的片状，煮熟后随机分组，分别按下列九组要求处理后包装，封口后置于4℃冰箱中贮藏。分别在第0天、第4天、第8天、第12天、第16天、第20天进行菌落总数（TVC）、挥发性盐基氮（TVB-N）含量的测定。
第一组：用去离子水处理熟肉制品
第二组：用2.5%的乳酸链球菌素配制的防腐剂处理熟肉制品
第三组：用2.5%的乳酸链球菌素、5%的胰蛋白酶配制的防腐剂处理熟肉制品
第四组：用实施例1组合物、5%的胰蛋白酶配制的防腐剂处理熟肉制品
第五组：用实施例2组合物、5%的胰蛋白酶配制的防腐剂处理熟肉制品
第六组：用实施例3组合物、5%的胰蛋白酶配制的防腐剂处理熟肉制品
第七组：用实施例1组合物配制的防腐剂处理熟肉制品
第八组：用实施例2组合物配制的防腐剂处理熟肉制品
第九组：用实施例3组合物配制的防腐剂处理熟肉制品
上述分组中单位质量熟肉制品中乳酸链球菌素的有效添加量相同。
（1）熟制猪肉贮藏过程中菌落总数（CFU/g）的变化
表1熟制猪肉贮藏过程中菌落总数（CFU/g）变化
菌落总数（TVC CFU/g）的测定：参照国标GB/T4789.2-2010《食品微生物学检验菌落总数测定》进行测定，结果以菌落总数（CFU/g）表示。
由表1可知，在20天的熟肉制品贮藏过程中，第三组（乳酸链球菌素+胰蛋白酶）的菌落总数至少是第二组（乳酸链球菌素）的菌落总数的1.25倍，第四、五、六、七、八、九组（乳酸链球菌素复合物+胰蛋白酶）与第三组（乳酸链球菌素+胰蛋白酶）相比，菌落总数显著降低，而第七、八、九组（乳酸链球菌素复合物）的菌落总数水平在整个储藏过程中相对较低。
（2）熟制猪肉贮藏过程中挥发性盐基氮含量的变化
表2熟制猪肉贮藏过程中TVB-N含量（mg/100g）变化
挥发性盐基氮（TVB-N mg/100g）的测定：参照国标GB/T5009.44-2003《肉与肉制品卫生标准的分析方法》中的微量扩散法进行测定。
挥发性盐基氮（TVB-N）是指动物性食品在贮藏过程中，由于自身酶和腐败微生物分解的胞外酶的共同作用，使食品中的蛋白质分解而产生的氨及胺类等碱性含氮物质，是食品新鲜度的重要指标，反映了肉制品细菌的含量多少和腐败程度。由表2结果可知，第一组（去离子水）和第三组（乳酸链球菌素+胰蛋白酶）的挥发性盐基氮含量在第8天就已经超过了15mg/100g，而第二、四、五、六、七、八、九的挥发性盐基氮含量在贮藏实验结束均未超过15mg/100g。同时还发现，第七、八、九组（乳酸链球菌素复合物）的挥发性盐基氮含量，在整个贮藏期都相对较低。这些结果与肉制品不同处理组中的菌落总数的变化情况是一致的。
以上结果表明，在熟肉制品中，胰蛋白酶对乳酸链球菌素的抑菌活性具有明显的影响，加入细菌素稳定化保护剂的组合物后可以保持乳酸链球菌素在应用过程中的稳定性，克服乳酸链球菌素对外源性蛋白酶敏感的缺点。此外，细菌素稳定化保护剂还可以避免内源性的胰蛋白酶对乳酸链球菌素的抑菌活性的影响。
Claims (3)
1.一种细菌素组合物，其特征在于，该组合物包括质量分数如下的组分：5-50%乳酸链球菌素、8%-13%乳清蛋白粉、3%-13%硬脂酰乳酸钠、3%-25%蛋清蛋白粉、5%-14%磷酸三钙、4%-12%海藻糖、1%-5%溶菌酶、2%-40%大豆蛋白粉。
2.根据权利要求1所述的一种细菌素组合物，其特征在于，细菌素、乳清蛋白粉、硬脂酰乳酸钠、蛋清蛋白粉、磷酸三钙、海藻糖、溶菌酶和大豆蛋白粉均为无毒安全的粉末，以一定的比例将细菌素稳定化保护剂与细菌素混合，即可得到添加有该细菌素稳定化保护剂的细菌素组合物。
3.根据权利要求1所述的细菌素组合物，其特征在于，所述稳定化保护剂的添加量均以细菌素的质量为依据。
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