| 时玉强,刘军,何东平，等.乳酸链球菌素对大豆分离蛋白菌落总数的影响[J].中国油脂,2018,43(12):.[SHI Yuqiang,LIU Jun,HE Dongping，etc.Effects of nisin on bacterial colony counts of soybean protein isolate[J].China Oils and Fats,2018,43(12):.] |
| 乳酸链球菌素对大豆分离蛋白菌落总数的影响 |
| Effects of nisin on bacterial colony counts of soybean protein isolate |
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| DOI： |
| 中文关键词: 大豆分离蛋白 乳酸链球菌素 保质期 菌落总数 |
| 英文关键词:soybean protein isolate nisin shelf life bacterial colony counts |
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| 中文摘要: |
| 乳酸链球菌素作为一种安全的防腐剂被广泛应用于各种食品中，但是其对固体饮料用的大豆分离蛋白(SPI)的防腐作用鲜有报道。通过对蛋白加工工艺、蛋白的保存环境（恒温恒湿加速、普通库房）和乳酸链球菌素添加方式及添加量的考察，得出添加0.01%的乳酸链球菌素的8周（两个月）的恒温恒湿加速实验的菌落总数结果与普通库房内存放两年的结果处在同一数量级，且高于普通库房内的储藏结果，因此确定采用37?℃、相对湿度75%的恒温恒湿加速实验验证两年的普通库房的保质期；中和添加0.01%~0.02%的乳酸链球菌素的二次杀菌工艺能够有效地保证大豆分离蛋白在两年的保质期内菌落总数满足国家标准要求，为大豆分离蛋白在饮料中的应用提供了数据支持，拓展了大豆分离蛋白的应用领域。 |
| 英文摘要: |
| Nisin is widely used in various foods as a safe preservative, but the preservative effect of nisin on soybean protein isolate (SPI)used as solid beverage is rarely reported. Experiments on SPI production process, storage environments of SPI (constant temperature with humidity acceleration and common warehouse storage)and adding way and adding amount of nisin were conducted. The results showed that the bacterial colony counts of SPI added with 0.01% nisin in eight weeks constant temperature with humidity acceleration test was in the same order of magnitude with that in two years common warehouse storage test, and the bacterial colony counts of constant temperature with humidity acceleration test was higher than that of common warehouse storage. Therefore, using constant temperature with humidity acceleration test conditions of 37?℃ and relative humidity 75% to determine the shelf life of the two years common warehouse. By adding 0.01%-0.02% nisin in the neutralization section, the twice sterilization process could effectively ensure the bacterial colony counts of SPI to meet the national standard in the two years of shelf life. The results provided data support for the application of SPI in beverage and extended the application of SPI. |
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