胆固醇氧化酶降解效果的研究
首发时间:2005-07-22
摘要:胆固醇氧化酶在食品加工、医疗检测、生物抗虫方面的作用日益受到人们的重视,并且显示出巨大的应用潜力。为了检验其对食品原料中胆固醇的降解效果,本实验选取液体鸡蛋黄为试验对象,采用直接添加法温育24小时后测定残余胆固醇含量,对比菌体、胞内酶提取液和发酵上清液对胆固醇的降解能力。结果显示,三者均有很好的降解效果,降解率分别为49.26%,40.92%和37.05%。经降解后的鸡蛋黄颜色气味正常,略有熟鸡蛋香味,无不良感官变化。本试验有力的证明了胆固醇氧化酶的实用性,预示着其在食品加工过程中蕴藏着巨大的应用潜力,有必要进一步研究开发。
For information in English, please click here
Research on the Decomposing Effects of Cholesterol Oxidase
Abstract:The significant functions of cholesterol oxidase in food processing, medical assay and biological pest-resistance were recognized gradually and showed more and more potential. In this paper the raw egg yolk was chosen as the object to investigate the decomposing ability of the cholesterol oxidase which was produced by Rhodococcus equi 4-2. The microbe cells, endoenzyme extraction and the supernatant were respectively added to the raw egg yolk directly and the residual cholesterol content was measured after 24 hours incubation in the room temperature. The statistics showed the positive results by the decomposing rate of 49.26%, 40.92% and 37.05% respectively. Any undesirable sensory changes did not detected. This experiment demonstrated the feasibility of the cholesterol oxidase which would lead to a bright future.
Keywords: cholesterol oxidase egg yolk decomposing rate
基金:
论文图表:
引用
No.2504165951121995****
同行评议
共计0人参与
勘误表
胆固醇氧化酶降解效果的研究
评论
全部评论0/1000