| 3种羊奶干酪成熟期间蛋白质降解的研究 |
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| 引用本文： | 张富新.3种羊奶干酪成熟期间蛋白质降解的研究[J].西北农林科技大学学报(社会科学版),2001,29(6):39-42. |
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| 作者姓名： | 张富新 |
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| 作者单位： | 陕西师范大学食品工程系 |
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| 基金项目： | 陕西省自然科学基金资助项目(691043) |
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| 摘 要： | 对 3种羊奶干酪成熟期间蛋白质降解的研究表明 ,鲜干酪成熟期间 p H较高 ,化学成分变化不大 ,整个成熟期间蛋白质降解较少。半硬质干酪和硬质干酪成熟初期蛋白质降解较快 ,后期缓慢 ,主要形成氨基酸和短肽。总游离氨基酸随成熟期延长逐渐增加 ,主要是 Ser,Glu,Pro,Ala,Val,Met,L eu和 L ys。
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| 关 键 词： | 食品科学 羊奶干酪 蛋白质降解 |
| 文章编号： | 1000-2782(2001)06-039-04 |
| 收稿时间： | 2001/3/13 0:00:00 |
| 修稿时间： | 2001年3月13日 |
Studies on protein degradation of three types of goat cheeses during ripening |
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| ZHANG Fu-xin.Studies on protein degradation of three types of goat cheeses during ripening[J].Journal of Northwest Sci-Tech Univ of Agr and,2001,29(6):39-42. |
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| Authors: | ZHANG Fu-xin |
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| Institution: | ZHANG Fu-xin (Department of Food Engineering,Shaanxi Normal University,Xian,Shaanxi 710062,China) |
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| Abstract: | The study on protein degradation of three types of goat cheeses during ripening showed that fresh cheese had higher pH value,the chemical composition demonstrated no significant changes and the protein degradation was smaller in the whole ripening periods.The protein degradation of the semi-hard and hard cheeses was faster during the primary ripening and then slowed down,and its components were mainly amino acid and smaller peptides.Total FAA content was increased with ripening period prolonged,mainly composed of Ser,Glu,Pro,Ala,Val,Met,Leu and Lys. |
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| Keywords: | food science goat cheese protein degradation |
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