摘要
运用动力学的方法研究了菠萝蛋白酶的热稳定性,发现某些多羟基、多羧基化合物能明星延长菠萝蛋白酶在较高温度下的半寿期。这些物质无毒无害,能安全有效的提高食品加工业中菠萝蛋白酶的贮藏期和使用期。
It has been shown that polyhydric and polycarboxyl compounds could greatly increase the half-life of fruit bromelain in a higher temperature by studying thermal stability of bromelain with dynamic method.These nontoxic polyhydric and polycarboxyl compounds were safe for food processing and could enlarge the period of bromelain storage and its usage greatly.
出处
《食品科学》
CAS
CSCD
北大核心
2002年第3期38-40,共3页
Food Science
