摘要
研究超高压体系中,压力、温度、保压时间和pH对猪胰脂肪酶稳定性的影响。结果表明:压力、温度、保压时间和pH是影响猪胰脂肪酶稳定性的重要因素。在压力110 MPa、温度小于37℃、保压时间10 min、pH7.2条件下,猪胰脂肪酶具有较好的稳定性;110 MPa附近,压力可使猪胰脂肪酶的结构更紧凑,稳定性得到改善;超高压条件下,猪胰脂肪酶的最适pH较常压条件向酸性移动0.4。
The effect of pressure, temperature, dwell time and pH on the stability of porcine pancreas lipase （PPL） in hydrostatic high pressure have been studied. Results suggest that the effect of several process parameters, such as pressure, temperature, dwell time, pH have a significant effect on the stability of PPL. Pressure of 110 MPa, temperature below 37 ℃, dwell time of 10 min, pH of 7.2 are to be the optimum conditions. About 110 MPa, the structure of lipase is more compact by inducing of pressure, which increases the stability of lipase. The optimum pH shift 0.4 in hydrostatic high pressure.
出处
《食品科技》
CAS
北大核心
2008年第4期16-19,共4页
Food Science and Technology
关键词
超高压
猪胰脂肪酶
稳定性
hydrostatic high pressure
lipase
stability
