摘要
冰核活性细菌固定化在食品冷冻浓缩中具有重要意义,冰核活性和抗渗漏能力是衡量其性能的两个重要技术指标.研究采用共固定化和海藻酸盐直接固定化两种方法,建立了冰核活性细菌Xanthomonas ampelina TS206的包埋技术.结果表明包埋量对冰核活性有较大影响,利用海藻酸盐直接固定化冰核活性较高,但渗漏量较大;利用共固定化冰核活性较低,但渗漏量很低.两种固定化方法的凝胶珠添加量与综合评分相关不大;海藻酸盐固定化综合评分与固化时间正相关,共固定化综合评分与固化时间略呈负相关.
The ice nucleation activity and the anti-leaking capability are both important technical parameters in INA bacteria immobilization which can be used for freezing concentration of food. Both co-immobilization and direct immobilization by alginate gel are good ways for the immobilization of ice nucleation-active bacteria( Xanthomonas ampelina TS206) . The results showed that the embedded quantity affects the ice nucleation activity greatly. A higher ice nucleation activity but a worse anti-leaking capability was achieved with the alginate gel method, whereas the co-immobilization method showed a completely opposite result. Comprehensive index has little correlation with the number of beads used in the two immobilization ways, whereas it has a positive correlation with the time of immobilization by alginate gel and a little negative correlation with the time of co-immobilization.
基金
国家自然科学基金项目(No.39770580)资助课题.
