| 乳清蛋白可食用膜抑菌性、溶解性的研究 |
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| 引用本文： | 平川,王昆,马玲.乳清蛋白可食用膜抑菌性、溶解性的研究[J].肉类工业,2012(6):35-37. |
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| 作者姓名： | 平川 王昆 马玲 |
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| 作者单位： | 山西农业大学食品科学与工程学院山西太谷030801 |
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| 摘 要： | 主要研究了Nisin、纳塔霉素和溶菌酶不同组合添加下乳清蛋白可食用膜的抑菌性和溶解性,结果表明:随着抑菌剂浓度的增加,膜的抑菌效果增强,不同抑菌剂组合下膜的抑菌效果不同,0.35%Nisin和0.08%溶菌酶组合下抑菌效果更好。在酸性环境中,当添加0.03%溶菌酶和0.25%纳塔霉素时,可有效降低膜的溶解性;在中性环境中,各组膜的溶解性几乎相当,在碱性环境中,大部分膜的溶解性要低于其在酸性环境中。
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| 关 键 词： | 乳清分离蛋白 可食用膜 抑菌性 水溶性 |
Antimicrobial activity and solubility of whey protein edible film |
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| Abstract: | The antimicrobial activity and solubility of whey protein edible film that added with different combination of Nisin,Natamycin and lysozyme were studied,results showed that antibacterial effect increased when the concentration of antibacterial agent was increased,different combination of agent showed different antimicrobial activity,the antibacterial activity was best when added 0.35% Nisin and 0.08% lysozyme in the film.Film with 0.03% lysozyme and 0.25% Natamycin had lower solubility in the acidity condition.All films displayed nearly the same solubility in the neutral condition.Most films in alkaline condition showed lower solubility than in acidity condition. |
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| Keywords: | whey protein isolate edible film antimicrobial activity solubility |
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