液体发酵果胶酶的防腐保藏技术  

Antiseptic Peservating Technique of Pectinase

作　　者：张红艳[1] 刘成更[1] 阎春娟[1] 

机构地区：[1]陕西省科学院酶工程研究所,西安710600

出　　处：《广州食品工业科技》2004年第3期71-72,108,共3页

摘　　要：对液体果胶酶进行防腐保藏的研究,得到最优防腐剂组分为:山梨酸钾1.0g/l、对羟基苯甲酸丙酯0.1g/l、NaCL0.2g/l。在此条件下,酶液室温保存90天酶活保存率为81.5%,冷藏(5-10)保存90天酶活保存率为89.4%,整个保藏过程中pH值无明显变化。此外,添加定量稳定剂及浓缩酶液能大大提高防腐保藏效果。By studying pectinase antiseptic preservation,the optimum antiseptics component was obtained. They are as follows:Potassium Sorbate 1.0g/l,Propylparaben 0.1g/l and NaCl 0.2g/l. After preservating in room temperature for 90 days,the pectinase activity was still above 81.5%. And the pectinase activity was more than 89.4% after refrigerating for 90 days. In whole preservation process pH was no alteration。Furthermore,enzyme concentration can raise preservating effect.

关 键 词：果胶酶 保藏技术 保藏效果 酶活 山梨酸钾 酶液 液体发酵 防腐 对羟基苯甲酸丙酯 稳定剂 

分 类 号：TQ920[轻工技术与工程—发酵工程]