摘要
本文比较了不同种类的醇,金属离子和糖对米黑毛霉凝乳酶保存稳定性的影响。单因素试验结果表明:甘油、Mg^(2+)、可溶性淀粉均可有效提高液体酶的保存稳定性,正交试验结果表明,Mg^(2+)对凝乳酶稳定性影响最大,甘油次之,可溶性淀粉影响最小。试验确定的复合稳定剂的最优配比为:Mg^(2+) 60mmol/L、甘油为25%、可溶性淀粉为4%。在此条件下,酶活的保留率可以达到116.02±1.42%,长效试验结果表明,该复合稳定剂对于保持米黑毛霉凝乳酶稳定性的效果显著。
To explore the impact of Mucormieheichymosin preservation stability, this paper compares different kinds of alcohol, affect the stability of metal ions and sugar of Mucormieheichymosin preservation. The results showed that glycerol, Mg2＋, soluble starch can effectively improve the storage stability of liquid enzymes; orthogonal experiment results show that Mg2＋has the greatest effect on stability of rennet, followed by glycerol, soluble starch with minimal impact. Test to determine the optimal ratio of composite stabilizer, Mg2＋ 60mmol/L, glycerol 25%, soluble starch 4%, retaining rate of enzyme activity reached 116.02＋1.42%; the long-term test results show that the composite stabilizer to maintain the stability of Mucormieheirennet significant effect.
出处
《食品与发酵科技》
CAS
2017年第2期19-23,共5页
Food and Fermentation Science & Technology
基金
国家自然科学基金项目(31560442)
甘肃省农业科技创新项目(GNCX-2014-31)
