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论文编号:SW008 论文字数:9311,页数:22
摘 要：本文研究了ε-聚赖氨酸在乳饮料中的应用。ε-聚赖氨酸具有广抑菌普、有良好的抑菌效果，对革兰氏阴性菌,革兰氏阳性菌,均有强烈的抑制作用,对霉菌和酵母的抑制相对较弱。本实验将ε-聚赖氨酸添加在乳饮料内放在37℃+1℃下保存，利用正交实验来探讨ε-聚赖氨酸浓度、杀菌温度、杀菌时间等因素对ε-聚赖氨酸在乳饮料中的抑菌效果的影响。通过微生物分析方法检测添加ε-聚赖氨酸后乳饮料的细菌总数的变化。结果表明ε-聚赖氨酸浓度、杀菌温度、杀菌时间都会影响ε-聚赖氨酸在乳饮料中的抑菌效果,而影响较大的是ε-聚赖氨酸浓度,其次是杀菌温度和杀菌时间。同时，可以看出ε-聚赖氨酸的热稳定性非常好。
关键词：ε-聚赖氨酸；乳饮料；杀菌温度；杀菌时间。
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.
目 录
中文摘要……………………………………………………………………………..……I
英文摘要……………………………………………………………………………..…...II
目录…………………………………………………………………………………...….III
1. 绪 论……………………………………………………………………………..…..1
1.1 前言……………………………………………………….………………..…..1
1.2 聚赖氨酸的特性和抑菌作用……….………………………………………....2
1.3 聚赖氨酸在食品工业中的应用………………….…………………………....3
1.4 国内外研究情况………………………………………………….………..…..3
1.5 展望……………………………..…………………………………...…………4
2. 实验部分………………………………………………………………………..……..5
2.1 试验材料………….………………………………………………………..…..5
2.2 试验仪器…………………….……………………………………………..…..5
2.3 试验方法…………………………………………………………………..…...5
3. 结果与分析……………………………………………………………………….….10
3.1 乳饮料检测国标…………………………………………….……………..….10
3.2 聚赖氨酸对乳饮料的抑菌作用……………………………………………....10
3.3 聚赖氨酸对乳饮料最优抑菌条件的确定……….…………………………...11
4. 讨论………………………………………………………………………………..….14
4.1 聚赖氨酸对微生物的作用.……………………………………………….….14
4.2 杀菌温度、时间对聚赖氨酸抑菌效果的影响……………………..…...…..14
4.3 聚赖氨酸作为食品防腐剂的优点…………………………………………...14
4.4 聚赖氨酸与其他试剂的配合使用……………………………………….…..14
5. 结论…………………………………………………………………………………..15
致 谢………………………………………………………………………….…..16
参考文献……………………………………………………………………….……..17
