提高鸡肝酯酶稳定性的保护剂选择  

作　　者：吴燕雯[1] 吴瑛[1] 徐斐[1] 华泽钊[1] 

机构地区：[1]上海理工大学食品与生物技术研究所,上海200093

出　　处：《食品工业科技》2005年第6期84-85,共2页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(50176032);上海市教委优青后备人选资助项目。

摘　　要：在确定了麦芽糊精、蔗糖、甘油、氯化钠、氯化钾、氯化镁单独作用对鸡肝酯酶稳定性有提高的前提下,利用正交实验得出最佳复合保护剂。结果发现,在含有6%麦芽糊精、25%甘油、15mmol/L氯化钾的复合保护剂作用下,经30℃保温2h后,酯酶的酶活保留率为91.3%,比对照组高出25.4%。In order to raise the chicken liver esterase stability, the effects of maltondextrin, sucrose, glycol, sodium chloride, potassium chloride, and magnesium chloride were investigated. The results showed that they all had protective effect on the esterase when they were used alone. Based on this research, the orthogonal experiment of L9(33) was used to determine protective agent complex.The data showed that under the protection of 6% maltondextrin, 25%glycol and 15mmol/L potassium chloride, the enzyme activity remained 91.3% which was 25.4% higher than that of the control after incubation of 2 hr at 30℃.

关 键 词：保护剂 稳定性 酯酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]