常用酶制剂型保鲜剂对乳品的抑菌机理及其应用  

Anti-Bacterial Mechanism and Application of Common Enzyme Preservative in Dairy Product

作　　者：孙超[1] 安磊[1] 王勇[1] 吕彬[1] 

机构地区：[1]西北农林科技大学动物科技学院,陕西杨凌712100

出　　处：《家畜生态学报》2009年第2期102-105,共4页Journal of Domestic Animal Ecology

基　　金：国家自然科学基金项目(30871785);国家"十一五"科技支撑计划(2006BAD04A11);陕西省农业攻关项目(2006K02-G14-012;2008K01-07)

摘　　要：生物酶制剂无毒、无味、无嗅,添加到成分复杂的原料乳中不会引起不必要的化学变化,不损害乳品的质量,而且对底物有严格的专一性,催化效率高、用量少。综述了在生产过程中乳酸链球菌素、溶菌酶、葡萄糖氧化酶、过氧化氢酶等酶制剂型保鲜剂的抗菌机理及应用,并探讨了酶制剂型保鲜剂的优化配比。Ezyme preparation nontoxic, tasteless and odorless, can be added into raw wilk with complex componets and doesnt cause chemical changes. Meanwhile, enzyme has strict substrate specificity,high efficiency of catalytic and less using quanlity. In this paper,the mechanism of anti--bacterial and application during the production process of Nisin, Lysozyme, Glucose oxidase,Catalasewere summerized,and the optimal ratio of common enzyme preservative was suggested.

关 键 词：生物酶 优化配比 保鲜剂 

分 类 号：S811.5[农业科学—畜牧学]