激活乳过氧化物酶体系对牛乳的保鲜-陕西师范大学学报期刊社网站

陕西师范大学学报（自然科学版）

食品工程与营养科学

激活乳过氧化物酶体系对牛乳的保鲜

李传扬，张富新，王攀，吴海

(陕西师范大学食品工程与营养科学学院，陕西西安 710062)

李传扬，男，硕士研究生，研究方向为畜产品加工与贮藏．

摘要:

用硫氰酸盐和过碳酸钠为激活剂，对牛乳中乳过氧化物酶体系（Lactoperoxidase system，LPS）进行激活，研究了在30℃条件下不同激活浓度对牛乳的pH、乳酸度、细菌总数和大肠菌群的影响．结果表明，牛乳的保鲜期与添加激活剂的浓度有关，添加中（硫氰酸钠/过碳酸钠=70∶150 mg/L）、高（硫氰酸钠/过碳酸钠=140∶300 mg/L）浓度激活剂对牛乳的保鲜效果优于低（硫氰酸钠/过碳酸钠=14∶30 mg/L）浓度激活剂的处理组．添加低浓度激活剂可使牛奶新鲜度保持12 h，而中、高浓度激活剂可使牛奶新鲜度最少保持15 h．

关键词：

牛乳；乳过氧化物酶体系；保鲜；激活浓度

收稿日期：

2007-10-08

中图分类号：

TS252.2＋6

文献标识码：

文章编号：

1672-4291(2008)03-0105-04

基金项目：

国家科技部“西部开发”重大专项基金资助项目(2003BA901A19)

Doi:

Influence of activating lactoperoxidase system on keeping quality of milk

LI Chuan-yang, ZHANG Fu-xin, WANG Pan, WU Hai-yue

(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710062, Shaanxi, China)

Abstract:

The effects of pH，lactic acidity，total colony counts and coli group were investigated by activating Lactoperoxidase system (LPS) with adding different concentrations thiocyanate and sodium percarbonate at 30℃. The results showed that the shelf-life of milk was prolonged by activation of the LPS. The higher concentration (70∶150 and 140∶300 mg/L) of additives were more effective than the minimum levels (14∶30 mg/L) tested. The added reagents of 14∶30 mg/L can preserve raw milk above 12 hours, and at least 15 hours by added reagents.

KeyWords:

milk; lactoperoxidase system; preservation; activated-concentration