摘要
综述乳中乳过氧化物酶的理化性质及结构、稳定性、酶活性、抑菌机理,以及热处理强度对乳过氧化物酶活性的影响和分离提纯乳过氧化物酶工艺的研究进展。
Summarize the research progress on lactoperoxidase in milk including physicochemical properties, stability, structure,enzyme activity and antibacterial mechanism, heat treatment on lactoperoxidase activity, isolation, and purification of lactoperoxidase from milk.
作者
杜薇滢
李发弟
张养东
王加启
郑楠
李松励
DU Weiying;LI Fadi;ZHANG Yangdong;WANG Jiaqi;ZHENG Nan;LI Songli(Ministry of Agriculture Laboratory of Quality ＆ Safety Risk Assessment for Dairy Products（Beijing）,Institute of Animal Science,Chinese Academy of Agricultural Sciences（Beijing 100193;State Key Laboratory of Animal Nutrition,Institute of Animal Science,Chinese Academy of Agricultural Sciences（Beijing 100193;Ministry of Agriculture Laboratory of Quality ＆ Safety Control for Dairy Products（Beijing 100193;Lanzhou University（Lanzhou 730000)
出处
《食品工业》
CAS
北大核心
2018年第9期236-240,共5页
The Food Industry
基金
公益性行业(农业)科研专项项目"生鲜乳质量安全评价技术与生产规程"(201403071)
农产品质量安全监管(风险评估)(GJFP2016008)
现代农业产业技术体系专项资金(CARS-37)
中国农业科学院科技创新工程(ASTIP-IAS12)
关键词
乳
乳过氧化物酶
稳定性
酶活性
抑菌机理
分离纯化
milk
lactopcroxidasc
stability
enzyme activity
antibacterial mechanism
isolation and purificatio
