摘要
根据长双歧杆菌存活率、产酸力、形态、生长曲线和β-D-半乳糖苷酶泄漏率,研究了海藻糖、乳糖、蔗糖、透明质酸、海藻糖和透明质酸组合物以及脱脂乳粉对长双歧杆菌的保护作用。在长双歧杆菌冷冻干燥和高温贮存过程中,各种保护剂均显示了不同程度的保护作用,其中海藻糖和透明质酸组合物的作用最佳。
According to the survival rate, acid-produced capacity, configuration, growth curve and leakage rate of β -D- galactosidase （GAL）, the protective effects of trehalose, lactose, sucrose, hyaluronic acid （HA）, the combination of trehalose and HA and skim milk powder on Bifidobacterium longum （B.longum） were investigated, The protective effects on B. longum was conferred by all the protectants with different degrees during lyophilization and high-temperature storage, among which the combination of trehalose and HA was the most effective.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期53-57,共5页
Food Science
关键词
海藻糖
透明质酸
长双歧杆菌
保护作用
trehalose
hyaluronic acid
Bifidobacterium longum
protective effects
