摘要
采用菌体细胞蛋白重来测定β-半乳糖苷酶活性是比较精确的方法。β-半乳糖苷酶为胞内酶,通过对溶菌酶、超声波、丙酮干粉三种破壁方法比较,确定用超声波破壁法对乳酸菌细胞破壁。发酵剂菌体的β-半乳糖苷酶活性随酸奶样品贮存时间的延长而下降,由最初的0.9707下降到0.468(第15d)。确定β-半乳糖苷酶为导致酸奶制品发生后酸化的关键酶。
It is a precise method to determine the activity of β-g alactosidase by cell protein weig ht.Supersonic way was compared with that of lysozyme and acetone dry power in destroying cell wall.The supersonic way is the optimum way to destroy the cell wall.The activity of β-g alactosidase became lower,from0.9707at the beg ining to0.468at the end during 15days storag e test .It's found that β-g alactosidase is the critical enzyme that lead to postacidification.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第3期34-36,共3页
Science and Technology of Food Industry
