[ Objective] The aim was to study the optimum technology condition for preparing the lysozyme and its application in Chinese walnut milk. [ Method] With the chicken egg white as the raw material, the lysozyme was extracted by the cation exchange resin method. The optimum technology condition for preparing the lysozyme was determined through the orthogonal experiment and the compound of lysozyme with glycin and NaCl was used as the preservative and was applied in beverage of Chinese walnut milk. [ Result] The optimum technology condition through the orthogonal experiment was follows: the ratios of chicken egg white to resin of 5:1, pH value of 7. 0, stirring adsorption for 4 h at room temperature, eluting by the solvent of 1. 0 mol/L NaCl and the final product of lysozyme obtaining from this eluted solution that was made through the series processing of ultra-filtration, concentration and lyophilization. Under this technology condition the final enzyme yield was 89. 78% and the enzyme activity was 14 817 U/mg. When the compound from 0. 05% lysozyme, 0. 30% glycin and 0. 40% NaCl was used in the production of defatted Chinese walnut milk, its antibacterial effect was notable, which could reduce the sterilization intensity and prolong the shelf life of this product. [ Conclusion ] This technology was convenience in operation and was suitable for industrial production of lysozyme which got good effect when being used in the production of Chinese walnut milk.
Chicken egg whiteLysozymeResin adsorptionAntibacterialDefatted Chinese walnut milk
国家科技期刊平台
NSTL
维普
万方数据
