| 壳寡糖在传统食品酸菜腌渍过程中的应用 |
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| 引用本文： | 金桥,王鑫,王刚,佟长青,徐建平,李伟.壳寡糖在传统食品酸菜腌渍过程中的应用[J].大连水产学院学报,2009(Z1). |
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| 作者姓名： | 金桥 王鑫 王刚 佟长青 徐建平 李伟 |
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| 作者单位： | 沈阳农业大学食品学院;大连水产学院辽宁省水产品加工与综合利用重点开放实验室;大连市产品质量监督检验所; |
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| 基金项目： | 农业部暨辽宁省省级高校海洋水产增养殖学与生物技术重点开放实验室开放课题(K2006-09); 辽宁省教育厅高等学校科研计划项目(05L086); 辽宁省自然科学基金资助项目(20052164); 大连水产学院科研项目(SY2007026) |
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| 摘 要： | 采用复合酶降解法从壳聚糖中制备得到壳寡糖,并对所得壳寡糖进行了时间飞行质谱分析。经分析该壳寡糖聚合度为2~10,但也有少量聚合度为32~70。采用正常腌渍和添加壳寡糖两种方式进行酸菜发酵,并对发酵液的pH、大肠菌群数、乳酸菌数、霉菌和酵母数等指标的变化规律进行研究。结果表明:随着发酵时间的延长,两种发酵液的pH迅速下降并稳定至3.20左右;pH值的下降,抑制了大肠菌群生长,而且有壳寡糖的酸菜发酵液对大肠菌群的抑制作用更加明显;在发酵过程中,乳酸菌的数量逐渐上升,酵母菌的数量在发酵初期增长很快,霉菌的数量则一直较少。感官品质评价结果表明,添加壳寡糖腌渍的酸菜感官质量优于传统腌渍方法得到的酸菜。
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| 关 键 词： | 壳寡糖 时间飞行质谱 酸菜 发酵 |
The use of oligochitosan in Chinese sauerkraut production |
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| JIN Qiao,WANG Xin,WANG Gang,TONG Chang-qing,XU Jian-ping,LI Wei.The use of oligochitosan in Chinese sauerkraut production[J].Journal of Dalian Fisheries University,2009(Z1). |
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| Authors: | JIN Qiao WANG Xin WANG Gang TONG Chang-qing XU Jian-ping LI Wei |
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| Institution: | JIN Qiao1,2,WANG Xin2,WANG Gang2,TONG Chang-qing2,XU Jian-ping3,LI Wei2(1.Food Science College,Shenyang Agriculture University,Shenyang 110161,China,2.The Key , Open Laboratory of Fishery Product Processing , Utilization of Liaoning Province,Dalian Fisheries Univ.,Dalian 116023,3.Dalian Institute of Product Quality Supervision & Inspection,Dalian 116021,China) |
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| Abstract: | The oligochitosan was prepared from polychitosan by a complex enzyme,and the molecular mass obtained was further determined by MALDI-TOF mass spectrometry.The oligochitosan was found to be comprised of 32-70 polymers.Chinese cabbages were fermented in two ways: addition of 0.05% oligochitosan and a convenient way.The detection of the changes in pH,number of Coliform bacteria,lactic acid bacteria,enumeration of mould and yeasts in fermentation substrate during the fermentation indicated that pH in the fermen... |
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| Keywords: | oligochitosan MALDI-TOF mass spectrometry cabbage fermentation |
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