ε-聚賴氨酸在乳飲料中的應(yīng)用研究

生物工程論文編號:SW008  論文字?jǐn)?shù):9311,頁數(shù):22

目  錄
中文摘要……………………………………………………………………………..……I
英文摘要……………………………………………………………………………..…...II
目錄…………………………………………………………………………………...….III
1. 緒  論……………………………………………………………………………..…..1
1.1  前言……………………………………………………….………………..…..1
1.2  聚賴氨酸的特性和抑菌作用……….………………………………………....2
1.3  聚賴氨酸在食品工業(yè)中的應(yīng)用………………….…………………………....3
1.4  國內(nèi)外研究情況………………………………………………….………..…..3
1.5  展望……………………………..…………………………………...…………4
2. 實(shí)驗(yàn)部分………………………………………………………………………..……..5
2.1  試驗(yàn)材料………….………………………………………………………..…..5
 2.2  試驗(yàn)儀器…………………….……………………………………………..…..5
 2.3  試驗(yàn)方法…………………………………………………………………..…...5
3. 結(jié)果與分析……………………………………………………………………….….10
3.1  乳飲料檢測國標(biāo)…………………………………………….……………..….10
3.2  聚賴氨酸對乳飲料的抑菌作用……………………………………………....10
3.3  聚賴氨酸對乳飲料最優(yōu)抑菌條件的確定……….…………………………...11
4. 討論………………………………………………………………………………..….14
4.1  聚賴氨酸對微生物的作用.……………………………………………….….14
 4.2  殺菌溫度、時(shí)間對聚賴氨酸抑菌效果的影響……………………..…...…..14
 4.3  聚賴氨酸作為食品防腐劑的優(yōu)點(diǎn)…………………………………………...14
 4.4   聚賴氨酸與其他試劑的配合使用……………………………………….…..14
5. 結(jié)論…………………………………………………………………………………..15
   致     謝………………………………………………………………………….…..16
   參考文獻(xiàn)……………………………………………………………………….……..17

摘 要：本文研究了ε-聚賴氨酸在乳飲料中的應(yīng)用。ε-聚賴氨酸具有廣抑菌普、有良好的抑菌效果，對革蘭氏陰性菌,革蘭氏陽性菌,均有強(qiáng)烈的抑制作用,對霉菌和酵母的抑制相對較弱。本實(shí)驗(yàn)將ε-聚賴氨酸添加在乳飲料內(nèi)放在37℃+1℃下保存，利用正交實(shí)驗(yàn)來探討ε-聚賴氨酸濃度、殺菌溫度、殺菌時(shí)間等因素對ε-聚賴氨酸在乳飲料中的抑菌效果的影響。通過微生物分析方法檢測添加ε-聚賴氨酸后乳飲料的細(xì)菌總數(shù)的變化。結(jié)果表明ε-聚賴氨酸濃度、殺菌溫度、殺菌時(shí)間都會影響ε-聚賴氨酸在乳飲料中的抑菌效果,而影響較大的是ε-聚賴氨酸濃度,其次是殺菌溫度和殺菌時(shí)間。同時(shí)，可以看出ε-聚賴氨酸的熱穩(wěn)定性非常好。

關(guān)鍵詞：ε-聚賴氨酸；乳飲料；殺菌溫度；殺菌時(shí)間。

The Applied Research Of ε-poly-L-lysine In The Milk Drink
 
Abstract: This paper outlines the ε-poly-L-lysine in the application of milk drinks. ε-poly-L-lysine is widely antibacterial poor's, it has a good inhibitory effect on  gram-negative bacteria, gram-positive bacteria, but its effect on the inhibition of yeast and mold relatively weak. This study will add ε-poly-L-lysine in the milk drink, kept on 37℃±1℃, to discuss the experimental use of orthogonal ε-poly-L-lysine concentration, sterilization temperature, sterilization time on the ε-poly-L-lysine in Milk drink in the inhibitory effect of the impact. Through microbiological analysis detected after adding ε-poly-L-lysine the change in the total number of bacteria in drink milk. The results showed that ε-poly-L-lysine concentration, sterilization temperature and time will affect the sterilization ε-poly-L-lysine in the milk drink in the inhibitory effect, while a greater impact on the ε-poly-L-lysine concentration, followed by the sterilization temperature and the sterilization time. At the same time, we can see that ε-poly-L-lysine thermal stability is very good.

Keywords: ε-poly-L-lysine; milk drink; sterilization temperature; sterilization time.