| 酸凝干酪成熟过程中游离氨基酸含量的变化 |
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| 引用本文： | 马玲,徐静.酸凝干酪成熟过程中游离氨基酸含量的变化[J].山西农业科学,2008,36(9). |
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| 作者姓名： | 马玲 徐静 |
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| 作者单位： | 1. 山西农业大学食品科学与工程学院,山西,太谷,030801
2. 山西农业大学农学院,山西,太谷,030801 |
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| 摘 要： | 对酸凝干酪成熟10,30,50 d时的氨基酸含量进行分析,结果表明:成熟50 d时酸凝干酪中游离氨基酸的种类较齐全,几乎包含了构成蛋白质的所有氨基酸,包括人体所必需的7种氨基酸和10种半必需氨基酸;酸凝干酪整个成熟过程中总的游离氨基酸含量在不断增加,单个氨基酸的含量处于动态的变化中。
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| 关 键 词： | 酸凝干酪 氨基酸 变化 |
Changes of Free Amino Acids during the Ripening Process of Acid-coagulated Cheese |
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| MA Ling,XU Jing.Changes of Free Amino Acids during the Ripening Process of Acid-coagulated Cheese[J].Journal of Shanxi Agricultural Sciences,2008,36(9). |
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| Authors: | MA Ling XU Jing |
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| Abstract: | The paper mainly discussed the free amino acids contents of acid-coagulated cheese during ripening of 10,30 and 50 d,the results showed:kinds of amino acids were relatively full,including almost all amino acids which compose protein in the 50 d ripening of acid-coagulated cheese;During all the ripening period,the contents of free amino acids kept increasing and single amino acid dynamic change. |
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| Keywords: | Acid-coagulated cheese Free amino acid Development |
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