不同底物激活的乳过氧化物酶系统对生牛乳保鲜效果的影响
Effect of Lactoperoxidase System Activated by Different Substrates on Fresh-Keeping Effect of Raw Milk
尚艺璇1
作者信息
- 1. 福州市产品质量检验所,福建 福州 350000
- 折叠
摘要
乳过氧化物酶系统(Lactoperoxidase System,LPS)是新鲜生牛乳中的天然抗菌活性体系.本文在深入研究LPS相关文献的基础上,开展实验比较不同底物激活的乳过氧化物酶(LP)+硫氰酸盐(SCN-)+过氧化氢(H2O2)系统和乳过氧化物酶(LP)+卤化物(I-)+过氧化氢(H2O2)系统对延长生牛乳保质期的有效性.结果表明,LP+SCN-+H2O2 系统和LP+I-+H2O2 系统均能有效延长生牛乳在室温下的保质期,LP+I-+H2O2 系统对生牛乳保质期的延长效果更加显著.
Abstract
Lactoperoxidase system(LPS)is a natural antibacterial activity system existed in fresh raw milk.Based on the study of LPS related literature,experiment is conducted to compare the effectiveness of lactoperoxidase(LP)+thiocyanate(SCN-)+hydrogen peroxide(H2O2)system and lactoperoxidase(LP)+halide(I-)+hydrogen peroxide(H2O2)system activated by different substrates on extending the shelf life of raw milk.The results show that LP+SCN-+H2O2 system and LP+I-+H2O2 system can effectively extend the shelf life of raw milk at room temperature,and LP+I-+H2O2 system has a more significant effect on extending the shelf life of raw milk.
关键词
生牛乳/保鲜/乳过氧化物酶系统Key words
raw milk/keep fresh/lactoperoxidase system引用本文复制引用
出版年
2024
NETL
NSTL
万方数据