Position: Home > Articles > Effect of Antistaling Agent on Lactoperoxidase System of Saanen Goat Milk
Acta Agriculturae Jiangxi
2008,20
(12)
85-88
保鲜剂对莎能羊乳中乳过氧化物酶体系的影响
作 者：
晁海英;张富新;王玮
单 位：
陕西师范大学食品工程与营养科学学院
关键词：
生鲜羊乳;乳过氧化物酶体系;保鲜剂
摘 要：
依据乳过氧化物酶体系(LPS)的抗菌机理,在鲜羊奶中分别添加保鲜剂(15 mg/L NaSCN和8.5 mg/L H2O2),研究了保鲜剂对羊乳中LPS的影响。结果表明,单独添加NaSCN或H2O2时,羊乳中LP活性、H2O2浓度、SCN-浓度以及OS-CN-浓度有一定的变化,尤其是OSCN-浓度随时间延长而逐渐上升。当添加混合保鲜剂后,OSCN-浓度随时间延长有较大提高。表明混合保鲜剂对羊乳有较好的保鲜作用。
译 名：
Effect of Antistaling Agent on Lactoperoxidase System of Saanen Goat Milk
作 者：
CHAO Hai-ying,ZHANG Fu-xin*,WANG Wei(College of Food Engineering & Nutritional Sciences,Shaanxi Normal University,Xi'an 710062,China)
关键词：
Goat's milk;Lactoperoxidase system;Antistaling agent
摘 要：
In terms of the antibacterial mechanism of lactoperoxidase system(LPS),the milk of Saanen goat was treated with liquid state antistaling agent(15 mg/L NaSCN or 8.5 mg/L H2O2),and the influence of antistaling agent on LPS of goat's milk,was studied by observing the changeable disciplinarian of LP activity,the concentration of SCN-,OSCN-and H2O2.The results showed that LP activity,the content of SCN-,OSCN-as well as H2O2 in the milk had definite change after single addition of NaSCN or H2O2;the concentration of OSCN-increased significantly along with the lapse of time after addition of admixture antistaling agent.The above-mentioned results indicated that mixed antistaling agent had marked fresh-keeping function on goat's milk.
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