摘要
综述从多糖类、蛋白质类、脂质类及复合类作为可食性抑菌膜的研究分类,进而研究其抑菌机理及抑菌效果,为今后可食性抑菌膜发展提供参考和理论依据。
In this review,polysaccharides,proteins,lipids and compounds were classified as edible antimicrobial membranes,and their antimicrobial mechanism and antimicrobial effect were further studied to provide reference and theoretical basis for the development of edible antimicrobial membranes in the future.
作者
芦祥志
孙龙月
陈玺之
徐可
律诗
Lu Xiangzhi;Sun Longyue;Chen Xizhi;Xu Ke;Lyu Shi(School of Food Engineering,Harbin University of Commerce,Harbin 150028,China;School of Yingcai,Harbin University of Commerce,Harbin 150028,China)
出处
《山东化工》
CAS
2021年第12期47-48,51,共3页
Shandong Chemical Industry
关键词
可食性
抑菌膜
机理
效果
edible
antibacterial film
the mechanism
the effect
作者简介
芦祥志(2000—),本科,研究方向:食品质量与安全;通信作者:律诗(1992—),女,哈尔滨商业大学食品工程学院助教,硕士,研究方向:思想政治教育。
