摘要
溶菌酶为多肽链组成的蛋白质分子,酶活在酸性条件下具有良好的热稳定性,且对革兰氏阳性细菌具有专一的抑制杀灭作用,是成品酱油的一种良好的天然抑菌防腐剂。本文研究了溶菌酶在酱油中的抑菌防腐效果。结果表明:(1)在酱油中,溶菌酶的抑菌防腐效果理想,且具有缓慢杀菌的功能,其最佳添加量为150 mg/kg,抑菌防腐效果比0.1%苯甲酸钠要好;(2)在高盐分含量酱油中的抑菌防腐效果比低盐分含量酱油要好,添加溶菌酶后菌落总数下降趋势更加明显;(3)酱油的巴氏灭菌操作对溶菌酶的活性无显著影响;(4)在起始菌落总数为10000 cfu/ml或以下的酱油中使用溶菌酶能使酱油具有较好的抑菌防腐效果,在货架期内菌落总数增长缓慢,产品质量稳定。
Lysozyme is a protein molecule that is comprised of a polypeptide chain. It has good thermal stability in the acid solutions, and words well in killing Gram - positive bacteria. So it is a better and natural preservative than the oth- ers which is used in soy sauce. The effect of lysozyme on inhibiting microorganisms in soy sauce was studied in this re- search. The results showed that ： （ 1 ） the best dosage of lysozyme was 150 mg/kg in soy sauce, which could inhibite mi- croorganisms well, and kill the microorganisms slowly. Then the antiseptic effect of lysozyme was better 0. 1% sodium benzoate. ~2） Lysozyme worked better in the soy sauce that has high salt content than the low one, and the total plate count of the soy sauce decreased much more obviously. （3） Pasteurisation affected the lysozyme activity little. （4） Ly- sozyme inhibited microorganisms well in soy sauce, in which the total plate count was no more than 10000efu/ml. and increased slowly. The product quality of soy sauce was stable durin~ the shelf - life.
出处
《中国食品添加剂》
CAS
北大核心
2012年第4期87-92,共6页
China Food Additives
基金
粤港关键领域重点突破招标项目(佛山专项)(2009Z52)
广东省技术创新项目(200902717)
关键词
溶菌酶
酱油
抑菌
防腐剂
lysozyme
soy sauce
inhibition microorganisms
preservative
