溶菌酶的提取及其在焙烤食品中的应用  

Extraction of egg-white lysozyme and application in baking food

作　　者：常凯[1] 邸海洋[2] 何昭阳[2] 

机构地区：[1]北华大学,吉林132013 [2]吉林农业大学,长春130118

出　　处：《食品科技》2008年第10期167-169,共3页Food Science and Technology

摘　　要：以鸡蛋清为原料,通过阳离子交换树脂法提取溶菌酶,确定搅拌吸附条件,蛋清树脂比5:1、pH7.0、室温下慢速搅拌吸附4h、用1.0mol/L NaCl洗脱,收集洗脱液,超滤、浓缩,冷冻干燥得到溶菌酶成品。最终酶收率为89.78%、酶活力为14817U/mg。溶菌酶配制成0.05%溶液喷涂在出炉冷却10min的蛋糕表面,可延长产品的贮存期。To get lysozyme from albumen by ion exchange resin adsorptive process, process and condition as follows： rate of albumen and resin is 5：1, pH7.0, slowly stir and adsorb 4 hours at room temperature, elute with 1.0 mol/L NaCl, collect the eluant, ultrafiltrate, concentrate, cryodesiccate then get antalzyme product. Last yield of lysozyrne is 89.78%, enzyme activity is 14817 U/mg. 0.05% solution of lysozyme was spray painting to the surface of cake which cooling 10 minutes after bake, the keeping time of cake was prolong.

关 键 词：溶菌酶 鸡蛋清 树脂吸附法 防腐 焙烤食品 

分 类 号：TS201.2[轻工技术与工程—食品科学]