酶制剂在食品保鲜中的应用

现将酶制剂的一般特性 ,酶制剂保鲜的特点 ,以及主要酶制剂 (溶菌酶、葡萄糖氧化酶 )在食品保鲜中的新应用作一介绍 ,并展望酶制剂作为保鲜剂的发展前景。     

酶制剂的发展与应用

<正> 酶制剂是指从生物中提取的具有酶特性的一类物质,主要作用是催化食品加工过程中各种化学反应,改进食品加工方法。1874年,德国的C.Hansen首次开始在食品加工中使用来自于牛胃的凝乳酶制造干酪,在那以后,食品工业中酶的使用范围越来越广。尤其是近年来,我国酶制剂在食品加工、制造、保鲜等领域的发展引人注目,呈现出众多新趋势。     

食品酶制剂的生产及其应用

<正>随着现代化食品加工行业的发展,作为生物制剂的酶制剂以其具有细胞外功能发挥的特性,在食品发酵加工中,可通过直接添加酶制剂而取代传统的利用微生物发酵的方法,制作具有良好风味的发酵食品,备受广大消费者青睐,因此积极探讨食品酶制剂的生产和应用具有重要意义。酶是一类由活细胞产生,具有高度的催化转化功能,专一性很高且高     

酶制剂在食品加工中的应用

酶制剂是目前最有效的蛋白质催化剂。本文在酶制剂的作用特性、生产制造。市场应用概括的基础上着重论述了其在烘烤食品、果蔬汁及传统食品加工中的新应用。     

酶制剂在全麦食品品质改良中的应用研究

介绍了全麦粉的概念、营养保健价值,分析了全麦粉及其食品加工中存在的问题及解决途径,综述了酶制剂在全麦粉品质改良中的作用机理和对全麦食品品质的影响,提出了酶制剂在全麦食品品质改良应用方面的建议。     

酶制剂在食品保鲜中应用研究

该文阐述酶制剂特性、保鲜机理及其在食品保鲜中应用;同时对其存在问题进行分析、并展望其发展前景。     

酶制剂在食品中的应用及发展

作为食品工业发展领域的一项重要技术,酶制剂在食品的贮藏保鲜中有了重大突破,其可对食品的风味以及口感等都进行较为良好的改善,使产品的附加值有所提高。本文对酶制剂的保鲜特征进行阐述,探究酶制剂在当前我国食品工业中的应用,希望可以推动我国酶制剂在食品中的发展。     

淀粉的老化机理及抗老化研究

对谷物淀粉的理化特性进行了研究,分析了淀粉的老化机理及老化模型.根据淀粉的特性,选用酶制剂、乳化剂和胶体等作为抗老化剂用于谷物食品保鲜,能有效延长食品的货架期.     

酶制剂、乳化剂、食品胶对拉面粉品质的影响

采用正交试验设计方法，应用粉质仪、拉伸仪对酶制剂、乳化剂、食品胶在拉面粉中的作用进行分析，了解酶制剂、乳化剂、食品胶对面团品质的影响。     

微生物酶在食品、酿造工业中应用的现状及前景

微生物酶的优点是,具有反应效率高;具有严格的专一性;在常温常压和温和的pH条件下进行催化反应;不引起食品结构、物理性状和风味的改变;酶本身无毒、无臭、无味,反应过程不产生毒物;来源经济、方便,不妨碍食品的色、香、味等特性,因而微生物酶在食品、酿造工业上的经济效益愈来愈引起了国内外有关行业的重视。例如,世界上最大的酶制剂企业丹麦的NOVO公司,1980年酶制剂的销售额为7亿丹麦克朗,其中57%用于食品加工工业;美国的酶制剂销售额为7000万美元,其中80%用于食品酿造工业。国内虽然酶制剂的生产、销售与国外相比差距较大,但微生物酶在食品、酿造工业上的应用,也引起了有关部门和人员的重视。     

酶制剂抗菌活性检测标准菌株的药敏性分析

即将正式颁布的国家标准《食品加工用酶制剂通用卫生标准》首次将酶制剂的抗菌活性列入检验指标,并采用了国际标准检验方法。研究针对国际标准方法中规定的6株酶制剂抗菌活性检验标准菌,选择了9大类40种常用抗生素,采用Kirby-Bauer法进行药敏性测定与分析。结果显示,6株标准菌对不同类的抗生素表现为不同的敏感性,但这一菌株组合对全部40种抗生素均为敏感。因此,此菌株组合具有较为广谱的药物敏感性,能较为全面的检测酶制剂中的抗菌物质;且标准菌株的药敏性图谱可为今后进一步分析酶制剂中抗菌活性物质的种类提供参考。     

酶制剂在肉鸭日粮中的应用研究

选用１１日龄健康樱桃谷鸭３００羽，随机分为三组，一组为对照，另两组在对照组日粮基础上添加０．０５％两种不同类型的酶制剂，以研究酶制剂在肉鸭日粮中的应用效果。从经济效益考虑，酶制剂的使用提高了肉鸭的经济效益，对充分开发利用一些非常规饲料原有重要意义。     

饲用酶在家禽日粮中应用效果差异的探讨

综述了饲用酶在家禽日粮中应用效果的一些差异,着重从饲用酶的添加时间、添加量及饲用酶对家禽的影响方面分析了其存在差异的原因;并对饲用酶发展方向进行了展望,为深入研究饲用酶作用机理和合理应用饲用酶提供参考依据。     

酶制剂在啤酒品质改良中的应用

啤酒的澄清度、色度、风味、稳定性、持泡性是衡量其品质的重要因素，介绍了几种改良啤酒品质的酶制剂。     

酶制剂在啤酒品质改良中的应用

啤酒的澄清度、色度、风味、稳定性、持泡性是衡量其品质的重要因素,本文介绍了几种改良啤酒品质的酶制剂。     

微生物酶制剂在食品工业中的应用与安全

综述了微生物来源的酶制剂在食品工业各领域中的应用以及酶制剂应用的安全标准和工业化生产的安全卫生管理，并对酶制剂在食品工业中的发展方向和安全问题进行了讨论。     

Evaluation of pectolytic activities of enological interest in industrial enzyme preparations

 The purpose of this research was to determine the activity of several pectolytic enzymes, such as pectin methyl esterase, endopolymethylgalacturonase, endopolygalacturonase, exopolymethylgalacturonase, endopolygalacturonase, pectin transeliminase and pectic acid transeliminase, from within preparations that are available on the Portuguese market. The selected preparations were as follows: 15 pectolytic enzyme preparations, one hemicellulolytic preparation and one glucanase preparation. The measurements of enzyme activity were carried out using model solutions with 50 mg·l^–1 SO₂, pH 3.2, 25°C, with and without 12% ethanol (v/v), and a 24-h incubation period. Quantitatively, the results proved to be heterogeneous, significantly varying from preparation to preparation: all pectolytic enzyme activities in the 17 preparations analysed in this study were significantly different. The presence of ethanol reduced the enzymatic activity, apart from that of endopolymethylgalacturonase, and, in general, an increase of enzyme concentration raised the pectolytic enzyme activity. Received: 17 March 1997 / Revised version: 11 June 1997     

Biochemisch-technologische Studienüber die Naßverarbeitung von Mais 4. Mitteilung. Über die qualitative Zusammensetzung des Mais-Hydrolasensystems und Aktivität einzelner Enzyme bzw. Enzymgruppen

Biochemical-technological Studies on Wet-Processing of Maize. Part 4. On the Qualitative Composition of the Maize Hydrolase System and the Activity of Particular Enzymes Respectively Enzyme Groups. Enzyme preparations have been isolated from the maize meal by means of water extraction and following protein precipitation (ethanol, ammonium sulphate, acetone). Cleaning or concentration operations have been left out, in order to preserve the enzyme system of the maize in its totality By paper chromatographical studies on these preparations as well as special activity deter minations a- and β- amylase could be traced in the ungerminated as well as in the germinated maize and the presence of phosphorylase could be confirmed. For enzymatic handling of the non-gelatinized starch a- amylase is above all convenient, but slight degradation by β-amylase cannot be overlooked. By means of paper chromatography and reductometry β-fructofuranosidase, a-glucosidase, β-glucosidase could be clearly traced in the germinated and ungerminated maize. a-Galactosidase could be traced with some reservation. Matters in this group have in common the faculty for hydrolysis and synthesis of glucosidic bondings. Proteinase and lipase have been traced in all preparations, peptidase exclusively in those from germinated maize and their activities have been determined. Of all the maize sorts examined, hard maize shows higher activities with all enzyme species compared to dent maize.     

Evaluation of pectolytic activities of enological interest in industrial enzyme preparations

 The purpose of this research was to determine the activity of several pectolytic enzymes, such as pectin methyl esterase, endopolymethylgalacturonase, endopolygalacturonase, exopolymethylgalacturonase, endopolygalacturonase, pectin transeliminase and pectic acid transeliminase, from within preparations that are available on the Portuguese market. The selected preparations were as follows: 15 pectolytic enzyme preparations, one hemicellulolytic preparation and one glucanase preparation. The measurements of enzyme activity were carried out using model solutions with 50 mg·l^–1 SO₂, pH 3.2, 25°C, with and without 12% ethanol (v/v), and a 24-h incubation period. Quantitatively, the results proved to be heterogeneous, significantly varying from preparation to preparation: all pectolytic enzyme activities in the 17 preparations analysed in this study were significantly different. The presence of ethanol reduced the enzymatic activity, apart from that of endopolymethylgalacturonase, and, in general, an increase of enzyme concentration raised the pectolytic enzyme activity. Received: 17 March 1997 / Revised version: 11 June 1997     

Fractionation of crude pentosanase (arabinoxylanase) for improvement of the nutritional value of rye diets for broiler chickens

A pentosanase component of a crude enzyme product was concentrated and added to chick diets. Four levels of purity were examined: (a) the crude enzyme product, (b) a crude water extract, (c) a pentosanase purified using ion-exchange chromatography (non-bound fraction), and (d) residual pentosanase eluted with 0·4 M NaCl salt from the ion-exchange column (salt-eluted fraction). All preparations exhibited high viscosity-reduction capabilities when tested against a soluble pentosan preparation isolated from rye grain. The absence of arabinose release during rapid viscosity reduction of pentosan indicated that the non-bound pentosanase was an endoxylanase (1,4-β-D-xylan xylanohydrolase, EC 3.2.1.8) without α-L-arabino-furanosidase activity. When added to broiler chick diets containing rye as the only cereal, all enzyme preparations significantly improved growth and feed conversion. At equivalent viscosity-reduction activity the non-bound pentosanase was less effective than other preparations, suggesting that multiple enzymes may be necessary to elicit maximum benefit. Alternatively, since the non-bound enzyme was less pH stable it may have lost activity in the acidic environment of the foregut.