中国食品学报

ε-PL-SHMP聚合物对巴氏杀菌乳品质的影响

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陈杰 ¹ , 王晓珺 ¹ , 孟岳成 ¹ , 嵇紫扬 ¹ , 李延华 ¹,²

中国食品学报 | 贮藏与保鲜 2026,26(1): 260-267

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中国食品学报 | 贮藏与保鲜 2026, 26(1): 260-267

ε-PL-SHMP聚合物对巴氏杀菌乳品质的影响

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陈杰¹, 王晓珺¹, 孟岳成¹, 嵇紫扬¹, 李延华¹,²

作者信息

^1.浙江工商大学食品与生物工程学院杭州 310018

^2.浙江省微生物重点实验室杭州 310018

Effect of ε-PL-SHMP Polymer on the Quality of Pasteurized Milk

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.023

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ε-聚赖氨酸(ε-PL)是一种常见的天然食品防腐剂。本文分析ε-聚赖氨酸-六偏磷酸钠(ε-PL-SHMP)聚合物对巴氏杀菌乳的抑菌效果，以及对乳体系理化性质的影响。结合SDS-PAGE图谱、稳定性分析乳中蛋白质的变化。结果表明，在1周贮藏期内，ε-PL-SHMP聚合物相较于空白组对牛乳中蜡样芽孢杆菌数量在7 d内可控制在106 CFU/mL以下，金黄色葡萄球菌数量在3 d内控制在106 CFU/mL以下，具有良好的抑制效果。经过ε-PL-SHMP聚合物处理的巴氏杀菌乳的pH值维持在6.8～6.9区间，与其它组无显著变化，相对黏度在第7天相较于ε-PL处理组的0.0008 Pa·s上升到0.0012 Pa·s，有轻微增加。SDS-PAGE图谱显示，随着贮藏时间的延长，ε-PL与牛乳中的蛋白结合并沉淀，而ε-PL-SHMP聚合物处理组中蛋白质较稳定。对稳定性的分析表明，ε-PL单独处理组的稳定性最差，添加ε-PL-SHMP聚合物的巴氏杀菌乳体系呈良好的分散状态。结论:ε-PL-SHMP聚合物能够改善ε-PL在乳体系中的应用品质，对巴氏杀菌乳的抑菌效果更好且提高了该乳体系的稳定性。

关键词

ε-聚赖氨酸 / 六偏磷酸钠 / 聚合物 / 巴氏杀菌乳 / 品质

Abstract

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ε-polylysine (ε-PL) is a common natural food preservative. In this paper， the antibacterial effect of ε-polylysine-sodium hexametaphosphate (ε-PL-SHMP) polymer on pasteurized milk and its effects on the physicochemical properties of milk system were analyzed. Combined with SDS-PAGE map， the stability analysis of protein changes in milk. The results showed that ε-PL-SHMP polymer had a good inhibitory effect on the number of Bacillus cereus in milk within 7 days and the number of Staphylococcus aureus in milk below 106 CFU/mL within 3 days compared with the blank group during the 1-week storage period. The pH value of pasteurized milk treated with ε-PL-SHMP polymer was maintained in the range of 6.8-6.9， which was not significantly changed from other groups， and the relative viscosity increased slightly from 0.0008 Pa·s to 0.0012 Pa·s on the 7th day compared with that of the ε-PL treatment group. SDS-PAGE spectra showed that ε-PL binded to and precipitated proteins in milk with the prolongation of storage time， while proteins in the ε-PL-SHMP polymer treatment group were more stable. The stability analysis showed that the stability of the ε-PL alone treatment group was the worst， and the pasteurized milk system with ε-PL-SHMP polymer showed a good and stable dispersion state. Conclusion: ε-PL-SHMP polymer can improve the application quality of ε-PL in milk system， have a better antibacterial effect on pasteurized milk and improve the stability of the milk system.

Key words

ε-polylysine / sodium hexametaphosphate / polymer / pasteurized milk / quality

引用本文

陈杰, 王晓珺, 孟岳成, 嵇紫扬, 李延华. ε-PL-SHMP聚合物对巴氏杀菌乳品质的影响. 中国食品学报, 2026 , 26 (1) : 260 -267 . DOI: 10.16429/j.1009-7848.2026.01.023

. Effect of ε-PL-SHMP Polymer on the Quality of Pasteurized Milk[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 260 -267 . DOI: 10.16429/j.1009-7848.2026.01.023

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国家自然科学基金面上项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.023

接收时间：2024-12-18
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2024-12-18

基金

国家自然科学基金面上项目

作者信息

^1.浙江工商大学食品与生物工程学院杭州 310018

^2.浙江省微生物重点实验室杭州 310018

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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