摘要
采用正交试验对豆豉纤溶酶冻干保护剂进行了优化。分别以脱脂乳、乳糖、明胶为正交试验因素,以不同添加量为水平。试验结果表明,影响豆豉纤溶酶冻干后残余酶活力的保护剂的主次顺序为15%脱脂奶粉>1%明胶>6%乳糖。豆豉纤溶酶冻干保护剂的最佳组合为A2B4C1,即15%脱脂奶粉与6%乳糖的体积比为1:3;纤溶酶与保护剂的体积比为1:2;残余酶活力超过90%。
The composition of protective addition used for freeze-drying of Douchi fibrinolysin was optimized by orthogonal experiment with skimmed milk, lactose and glutin as factors and different addition amount as levels. The results showed that the effects of different protective components on residual enzyme activity were sorted as 15% skimmed milk 〉1% gelatin 〉6% lactose. The optimal composition of protective additive was A2B4C1, that is, the volume ratio of 15% skimmed milk and 6% lactose was 1：3, while that of fibrinolysin and protective agents was 1：2. Under this condition, the residual enzyme activity was higher than 90%.
出处
《中国酿造》
CAS
北大核心
2007年第1期17-19,共3页
China Brewing
关键词
豆豉纤溶酶
冷冻干燥
保护剂
残余酶活力
Douchi fibrinolysin
freeze-drying, protective additive
residual enzyme activity
