乳清分离蛋白对超声杀菌效果的影响研究

Influence of WPI on Ultrasonic Sterilization

摘要:

食品物料体系中的蛋白质、脂肪、淀粉等营养成分可能会对微生物有保护和修复作用，使超声波作用较难达到实际应用所要求的效果。为了深入研究食品中大分子物质对超声场中细菌活性的影响，本论文以大肠杆菌为处理对象，研究了相同的超声场处理条件下，乳清蛋白的加入对大肠杆菌存活率的影响，结果表明：当超声时间5 min，声强为84 W/cm2，蛋白质的加入对细菌起到保护作用，且蛋白质浓度越高保护作用越强。当声强为105 W/cm2，超声作用时间达到15 min及以上时，蛋白质的加入对超声杀菌起到促进作用。

Abstract:

In complex food system， bacteria may be protected or repaired by protein, fat and starch. In this research the protection effects of WPI on microbial inactivation under the ultrasound treatment was investigated using E. coli as target bacteria in order to expand the industrial application of ultrasound in food produciton. The results showed that WPI can protect the bacteria in the treatment of ultrasound with ultrasonic intensity (84 W/cm2) and treatment time (5 min). Under these ultrasonic radiation conditions, the higher the concentration of WPI, the stronger the effect of bacteria-protection. But under the treatment of ultrasound with intensity (105 W/cm2) and treatment time (15 min), the addition of WPI can promote the sterilization.