摘要
为了确定不同种类乳糖酶的活性,系统地研究了不同种类乳糖酶的水解乳糖效果,当加热温度39℃和加热时间2 h条件下,酵母菌种类的乳糖酶的水解率均能达到最高,达94.05%。当加热时间和温度固定时,若水解率均要求达到90%以上,黑曲酶种类酶添加浓度最高,达0.2%。最终得出乳糖酶性能从高到低的顺序为酵母菌乳糖酶、米曲酶乳糖酶和黑曲酶乳糖酶。
In order to confirm the active of different sources of lactase, we study hydrolyzed lactose effect on different source lactase, systematically. The results showed that on 39℃, heating time 2 h, the hydrolysis rate of lactase form Microzyme can reach the highest value on 94.05 %. If we let the hydrolysis rate was more than 90 percent, lactase from Aspergillum Niger would be add the largest concentration to 0.2 %. At last, the using sequence was Microzyme, Aspergillum oryzae and Aspergillum Niger.
出处
《食品研究与开发》
CAS
北大核心
2008年第8期48-52,共5页
Food Research and Development
关键词
牛乳
乳糖酶
水解率
raw milk
lactase
hydrolysis rate
