摘要
用颗粒活性炭对发酵大蒜水提液进行脱色处理,探讨了颗粒活性炭用量、水提液的温度及流速等因素对脱色率、超氧化歧化酶的活性和蛋白质含量的影响,并对比了脱色前后蛋白种类和多糖含量的变化。结果表明,宜选用超滤液作为脱色原液,当活性炭用量为4%,温度为40℃,流速为1.8mL/min时,脱色率为66.08%,SOD活力损失率及蛋白损失率分别为19.27%和11.00%。
Particulate active carbon was used to decolor water extraction of fermented garlic. The effects of particulate active carbon, temperature and flow speed of water extraction on decoloring rate, SOD activity and protein content were studied, and protein kinds and content of garlic polysaccharides between water extraction and discolored liquid were compared. The result shows that optimum decoloration effect of ultrafiltrate was obtained from following condition： quantity of activated carbon of 4%, temperature of 40℃, flow speed of 1.8mL/min. The decoloring rate was 66.08%. The loss rate of SOD activity and protein were respectively 19.27% and 11.00%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第5期75-77,80,共4页
Science and Technology of Food Industry
基金
湖南省科技攻关项目
关键词
大蒜
颗粒活性炭
脱色
SOD活性
蛋白
garlic
particle active carbon
decoloration
SOD activity
protein
