摘要
制备出具有高活性的溶菌酶微球,产品具有长效性,16d释放在29.8%～41.6%之间,在所考察的释放周期内,酶活基本保持在90%以上。酶与缓释体系的有效结合有利于促进溶菌酶在食品保鲜、防腐以及增强食品保健效果等方面发挥长期稳定的作用。
High specific activity lysozyme microspheres was prepared which had long-period performance. The controlled release efficacy was obvious, the cumulative release ratio ranged from 29.8% to 41.6. Most importantly, the enzyme remained its specific activity above 90%. The effective combination of enzyme and controlled release system promotes the application of lysozyme in food fresh keeping, preservative and health care.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期196-197,205,共3页
Science and Technology of Food Industry
基金
福建省青年科技人才创新项目(2006F3079)
华侨大学高层次人才科研启动金资助项目(06BS215)
关键词
溶菌酶
高活性
长效性
lysozyme
high specific activity
long - period performance
