摘要
以乳铁蛋白水解物(LHs)及其类蛋白反应修饰产物为对象,研究不同温度、pH值和离子浓度条件对其抑菌性质的影响。确定LHs修饰产物在茶肠加工中部分替代亚硝酸盐的最佳工艺条件。结果表明:温度在45～95℃时抑菌物质的抑菌效果没有显著性差异(P>0.05),85℃和95℃时抑菌效果稍有所下降;随着p H值的升高两种抑菌物质的抑菌率呈显著减少的趋势(P<0.05),说明适合将其添加到酸性食品中;离子质量分数在0.5%～2.0%之间时,随着盐浓度的升高两种物质抑菌率呈显著下降趋势。离子质量分数大于2.0%时,对照组抑菌率突然增大,可能是由于盐离子浓度过大使得细菌细胞失水所致。亚硝酸盐添加量为125 mg/kg,茶肠切片上均匀涂抹LHs的色氨酸修饰产物7.5 mg/cm~2时,可以得到保质期长、亚硝酸盐含量低的茶肠制品,为低硝茶肠的工业化生产应用提供科学依据。
The paper researched the antibacterial properties at different temperature, pH and ion concentration when added lactoferrin hydrolysates(LHS) and its plastein modifier. The optimum technological conditions for the LHs and its modifier partial substitution of nitrite in the process of tea sausage were determined. The results showed that the antibacterial effect had no significant difference when the temperature was changed from 45 °C to 95 °C(P>0.05), and the inhibitory effect was decreased at 85 °C and 95 °C. With the increasing of pH value, the antibacterial effect of two antimicrobial substances showed a significant reduction(P<0.05), so they were suitable for adding to the acidic foods. When the ion concentration was between 0.5% and 2%, it showed inversely proportional to its inhibitory effect. When added more than 2% ion, the inhibition rate of the control group increased suddenly, which may be caused by the loss of the cell's water. At the conditions of 125 mg/kg nitrite content and 7.5 mg/cm~2 tryptophan modifier, the shelf-life of tea sausage could be extended. This research could provid guidance for industrial production.
引文
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