| 溶血磷脂的制备及其性能研究 |
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| 引用本文： | 周家春,周怀,徐玉佩. 溶血磷脂的制备及其性能研究[J]. 中国食品添加剂, 2000, 0(2): 54-57 |
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| 作者姓名： | 周家春 周怀 徐玉佩 |
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| 作者单位： | 华东理工大学生物工程学院,上海,200237 |
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| 摘 要： | 溶血磷脂可通过磷脂酶A2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。
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| 关 键 词： | 溶血磷脂 制备 性能 食品工业 乳化 广谱抗菌作用 |
Research in Preparation and Performance of Lysophospholipids |
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| Zhou Jiachun,Zhou Huai,Xu Yupei. Research in Preparation and Performance of Lysophospholipids[J]. China Food Additives, 2000, 0(2): 54-57 |
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| Authors: | Zhou Jiachun Zhou Huai Xu Yupei |
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| Affiliation: | Zhou Jiachun,Zhou Huai,Xu Yupei(College of Biotechnology, East China University of Science and Technology Shanghai, 200237) |
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| Abstract: | Lysophospholipids are produced from phospholipids by phospholipase A_2. 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 anti- biotic ability. |
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| Keywords: | lysophospholipids preparation performance |
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