文章摘要
韩翠萍;刘庆冠;刘 畅;张 涵;江连洲;程建军.黑豆纳豆激酶冻干保护剂的选择[J].中国食品学报,2019,19(8):112-118
黑豆纳豆激酶冻干保护剂的选择
  
DOI:
中文关键词: 纳豆激酶  冻干保护剂  酶活  纳豆菌  保护效果
英文关键词: nattokinase  freeze-drying protective agent  enzyme activity  bacillus natto  protective effect
基金项目:
作者单位
韩翠萍;刘庆冠;刘 畅;张 涵;江连洲;程建军 东北农业大学食品学院哈尔滨150030 
摘要点击次数: 8
全文下载次数: 0
中文摘要:
      在添加壳聚糖的条件下,考察脱脂乳粉、蔗糖、麦芽糊精、麦芽糖、乳糖、海藻糖、山梨醇、抗坏血酸8种冻干保护剂对黑豆纳豆激酶冻干过程的保护效果。以纳豆激酶酶活保持率和纳豆菌存活率为指标,最终确定4种复合冻干保护剂组合,添加量分别为:脱脂乳粉16%,抗坏血酸1.2%,麦芽糊精8%,蔗糖8%。在此条件下,冻干后的纳豆激酶酶活保持率为79.8%,纳豆菌存活率为83.2%,效果较单一保护剂有较大提升。
英文摘要:
      Under the condition of adding chitosan, investigate the protective effect of skimmed milk powder, sugar, maltodextrin, maltose, lactose, trehalose, sorbitol, ascorbic acid 8 kinds of freeze-drying protective agent on the freeze-drying process of black soybean nattokinase. Through the determination of the rate of nattokinase enzyme activity and survival Bacillus natto, finally determination of four combinations of compound freeze-drying protective agent. The addition amount is as follows: Skim milk powder 16%, ascorbic acid was 1.2%, the malt was 8%, sucrose 8%. Under this condition, the rate of nattokinase enzyme activity is 79.8%, and the rate of survival Bacillus natto is 83.2%, the effect have being improved a lot than a single protectant.
查看全文   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮