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超声波均质和GOD脱糖预处理鸡蛋清
Authors
万印华
周北海
+4 more
李巍巍
王文敬
陈向荣
马光辉
Publication date
1 January 2007
Publisher
Abstract
考察了超声波均质及葡萄糖氧化酶(GOD)脱糖对鸡蛋清(CEW)粘度、蛋清中溶菌酶浓度和活力的影响.结果表明,超声波均质和GOD脱糖均能有效降低蛋清的粘度,从而得到低粘度的均匀料液.但随着超声波功率的增加和超声处理时间的延长,溶菌酶的浓度及活力呈下降趋势.而经GOD脱糖处理后的料液溶菌酶活力随GOD加入主的增大而降低,浓度则先升高后下降.将两种处理方法结合使用,料液粘度可以降至4.0mPa.s,此时溶菌酶损失19.48%,酶活降低19.13%
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Last time updated on 11/04/2021