抗菌肽的改造策略及其在食品防腐保鲜中的应用进展

Abstract： Antimicrobial peptides have become a new type of food preservatives due to their broadspectrum antibacterial properties and low drug resistance，but their poor stability and high cytotoxicity limit their practical application.Therefore，the molecular design and modification strategies of antimicrobial peptides have become aresearch hotspot， including amino acid substitution，template design，heterozygous peptide design，and nanotechnology improvement. In food processing，storageand transportation，antimicrobial peptides can be used as new food antibacterial packaging materials or directly used to delay food spoilage.This paper reviews the transformation strategies of antimicrobial peptides and their application progressin fod preservatives，aiming to lay the foundation for the development of new peptide food preservatives.

Keywords： antimicrobial peptide; modification; food preservation

食源性致病菌会导致食品腐败从而引起食源性疾病。（剩余6372字）