| 海藻糖对乳酸菌冷冻干燥保护机理的研究 |
| |
| 引用本文： | 张英华,霍贵成,郭鸰.海藻糖对乳酸菌冷冻干燥保护机理的研究[J].食品与发酵工业,2007,33(7):148-151. |
| |
| 作者姓名： | 张英华 霍贵成 郭鸰 |
| |
| 作者单位： | 1. 东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨,150030;东北农业大学食品学院,黑龙江哈尔滨,150030
2. 东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨,150030 |
| |
| 基金项目： | 国家高技术研究发展计划(863计划) |
| |
| 摘 要： | 研究了海藻糖对乳酸菌冷冻干燥的保护机理。用DSC方法测定海藻糖浓度和加热速度对海藻糖玻璃化转变温度的影响,海藻糖的浓度和升温速度对玻璃化转变温度都有影响,但浓度变化对海藻糖的玻璃化转变温度影响不显著。测定了几种糖类(10%)的玻璃化转变温度,发现海藻糖具有最高的玻璃化转变温度(-27.79℃),蔗糖为-31.43℃,葡萄糖为-42.90℃。通过对海藻糖和卵磷脂的混合物的红外光谱的分析结果表明,海藻糖能够和细胞膜成分形成氢键作用,取代水的位置,保护细胞膜的稳定性,为"水替代"假定提供支持。
|
| 关 键 词： | 海藻糖 乳酸菌 冷冻干燥 保护机理 |
| 修稿时间： | 2007-02-02 |
Study on the Cryoprotective Mechanism of Trehalose for Lactic Acid Bacteria during Freeze Drying |
| |
| Zhang Yinghua,Huo Guicheng,Guo Ling.Study on the Cryoprotective Mechanism of Trehalose for Lactic Acid Bacteria during Freeze Drying[J].Food and Fermentation Industries,2007,33(7):148-151. |
| |
| Authors: | Zhang Yinghua Huo Guicheng Guo Ling |
| |
| Affiliation: | 1Key Lab of Dairy Science, Ministry of Education, Northeast Agricutlural Vniversity, Harbin 150030, Chin;2Food College, Northeast Agricutlural Vniversity, Harbin 150030, China |
| |
| Abstract: | The protective mechanism of trehalose was studied. The effect of the trehalose concentration and heating rate on Tg was analysised. It was concluded that the two factors influenced Tg of trehalose, the heating rate is more prominent. The glass transition temperatures (Tg) of several kinds of sugars (10%) were measured by DSC, the results indicated that the trehalose has the highest Tg(-27.79℃), compared with sucrose (-31.43℃) and glucose (-42.90℃). The Fourier transform infrared spectrum of the mixture of trehalose and DPPC revealed that there is hydrogen bond between the trehalose and the components of the membrane, which provide the evidence for the "water replacement" hypothesis of trehalose. |
| |
| Keywords: | trehalose Lactic acid bacteria freeze drying protective mechanism |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
