| 微孔淀粉包埋乳酸菌提高其耐热性的研究 |
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| 引用本文： | 张煜,孙波,蔡柏岩,钱磊.微孔淀粉包埋乳酸菌提高其耐热性的研究[J].中国乳品工业,2012,40(4):21-23,31. |
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| 作者姓名： | 张煜 孙波 蔡柏岩 钱磊 |
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| 作者单位： | 1. 黑龙江东方学院,哈尔滨,150086
2. 东北农业大学,哈尔滨,150030 |
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| 摘 要： | 利用微孔淀粉的包埋特性将乳酸菌包埋于微孔淀粉孔径内部。通过正交实验确定最适的包埋条件:以震荡方式,pH值为6,温度为20℃,微孔淀粉用量4%,时间40 min,被包埋乳酸菌为109mL-1。结果表明,微孔淀粉包埋后乳酸菌在60,70,80,90,100℃下耐热性均有不同程度的提高。
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| 关 键 词： | 微孔淀粉 乳酸菌 耐热性 |
Studies on heat resistance of embedding lactobacillus in microporous starch |
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| ZHANG Yu
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SUN Bo
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CAI Bai-yan
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QIAN Lei.Studies on heat resistance of embedding lactobacillus in microporous starch[J].China Dairy Industry,2012,40(4):21-23,31. |
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| Authors: | ZHANG Yu SUN Bo CAI Bai-yan QIAN Lei |
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| Affiliation: | 1(1.East University of Heilongjiang,Harbin 150086,China;2.Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | Utilizing embedding characteristics of microporous starch to embed lactobacillus.Appling orthogonal test to determine optimal conditions as follows: pH was 6,temperature was 20 ℃,usage amount of micropoprsou starch was 4%,time was 40 min,cell concentration was 109 cfu/mL.The results showed that Lactobacillus’s heat resistance was increased when it was embedded by microporous starch at 60,70,80,90 and 100 ℃. |
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| Keywords: | microporous starch lactobacillus heat resistance |
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