溶血磷脂的制备及其性能研究  

Research in Preparation and Performance of Lysophospholipids

作　　者：周家春[1] 周怀[1] 徐玉佩[1] 

机构地区：[1]华东理工大学生物工程学院,上海200237

出　　处：《中国食品添加剂》2000年第1期38-41,共4页China Food Additives

摘　　要：溶血磷脂可通过磷脂酶Ａ_２的催化而获得。酶浓度、钙离子浓度、温度和ｐＨ对溶血磷脂转化率都有影响．对溶血磷脂性能的研究表明，溶血磷脂的乳化能力、乳化液在高温和低温下、在不同ｐＨ条件下的稳定性都明显高于普通磷脂，并且具有较强的广谱抗菌能力．Lysophospholipids are produced from phospholipids by phospholipase A2. The affecting factors including concentration of enzyme, concentration of calcium ion, temperature and pH are studied. It is proved that lysophospholipids are a better emulsifier and more resistant to both temperature and acidity. Lysophospholipids also show high antibiotic ability.

关 键 词：溶血磷脂 制备 性能 稳定性 广谱抗菌作用 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]