摘要
应用溶菌酶对草莓进行保鲜，结果表明，在２０℃单独使用溶菌酶不如与甘氨酸复合使用效果；同时离子强度、ｐＨ值对结果有影响。最后得出最佳配比：溶菌酶０．０７％，氯化钙０．５％，甘氨酸１．５％
This paper research of applying lysozyme to starwberry keeping fresh.The results indicate that (in 20℃)it is unidea to using single lysozyme than complex NH 2CH 2COOH.Samewhile lon intensity pH value is effect to lysozyme applying results.At last we get the best condition by experiment lysozyme is 0 07%, CaCl 2 is 0.5% and NH 2CH 2COOH is 1.5%.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第1期32-33,共2页
Science and Technology of Food Industry
关键词
溶菌酶
草莓
保鲜
贮藏
lysozyme
starwberry
keep fresh
