摘要
将苯甲酸钠、山梨酸钾、氯化钠、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯等食品添加剂添加到浓缩纤维素酶液,通过单一防腐剂试验、组合试验,得到最佳防腐剂组合为苯甲酸钠、氯化钠,组合比例为苯甲酸钠0.1%、氯化钠7%。对最佳防腐剂组合进行试验,在25℃条件下存放90 d,抑菌效果明显,且酶活残留率达90.2%,高于对照24.6%,结果表明,组合防腐剂抑制微生物生长的同时可提高酶的稳定性。
The preservative effects of sodium benzoate, potassium sorbate, sodium chloride, ethyl p-hydrobenzoate, n-Propyl 4-hydroxybenzoate on cellulase were investigated. The optimal combination of different preservatives（Sodium benzoate 0.1%, potassium sorbate 7%） was found through experiments. Then, the effects of optimal preservative combination on cellulase activity were studied at 25 ℃ for three months, the residual activity rate of 90.2% was obtained. Which was 24.6% higher than those of the control. The results demonstrated that the optimal preservatives combination greatly inhibited the growth of microble and improved the storage stability.
出处
《食品科技》
CAS
北大核心
2014年第12期285-287,共3页
Food Science and Technology
关键词
纤维素酶
防腐剂
防腐
cellulase
preservative
antisepsis
