| 液态型凝乳酶储藏条件的初步研究 |
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| 引用本文： | 王清伟,丁明亮,丁重阳,顾正华,张梁,石贵阳.液态型凝乳酶储藏条件的初步研究[J].工业微生物,2014(3):59-62. |
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| 作者姓名： | 王清伟 丁明亮 丁重阳 顾正华 张梁 石贵阳 |
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| 作者单位： | [1]江南大学工业生物技术教育部重点实验室、生工学院,江苏无锡214122 [2]粮食发酵工艺与技术国家工程实验室,江苏无锡214122 |
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| 基金项目： | 国家863课题“重要食品酶微生物发酵生产与高效制备关键技术”（编号：2011AAl00905）;江苏高校优势学科建设工程资助项目. |
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| 摘 要： | 为进一步延长液态型凝乳酶的储藏时间,以金属离子、糖类、多羟基醇、大分子助剂和表面活性剂等为稳定剂优化得到最优的复合保护剂配方:山梨醇7.5%、明胶1%、甘油15%、吐温400.25%、氯化钾50 mmol/L;添加0.1 g/L对羟基苯甲酸乙酯可有效抑制在储藏过程中由杂茵繁殖导致的发臭、浑浊。添加复合保护剂和防腐剂的液态型凝乳酶,室温放置90 d,凝乳酶活力保留率为80.8%,比对照组提高41.6%。
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| 关 键 词： | 凝乳酶 保护剂 防腐剂 稳定性 |
Investigation on preservation of milk-clotting enzyme |
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| WANG Qing-wei,DING Ming-liang,DING Zhong-yang,GU Zheng-hua,ZHANG Liang,SHI Gui-yang.Investigation on preservation of milk-clotting enzyme[J].Industrial Microbiology,2014(3):59-62. |
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| Authors: | WANG Qing-wei DING Ming-liang DING Zhong-yang GU Zheng-hua ZHANG Liang SHI Gui-yang |
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| Institution: | 1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Wuxi 214122, China; 2. National Engineering Laboratory for Cereal fermentation Technology ,Wuxi 214122, China) |
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| Abstract: | In order to extend the preservation of milk-clotting enzyme （ MCE）, the effects of protective agents such as salts, surfactants, polyols and sugars, etc. on the MCE stability were investigated. The results showed that the optimal composite protective agents were as follows： sorbitol 7.5%, gelatin 1%, glycerol 5%, Tween 40 0.25%, KC1 50 mmol/L. The addition of 0. 1 g/L ethylparaben could effectively reduce turbidity and smell. The residual activity maintained 80.8% after stored at room temperature for 90 days. |
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| Keywords: | milk-clotting enzyme protective agents antiseptics stability |
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