| 切达干酪成熟期间蛋白质降解的研究 |
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| 引用本文： | 邹鲤岭,李昌盛.切达干酪成熟期间蛋白质降解的研究[J].乳业科学与技术,2010,33(2):69-71. |
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| 作者姓名： | 邹鲤岭 李昌盛 |
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| 作者单位： | 1. 云南国土资源职业学院环境地质系,云南昆明,650217
2. 曲靖师范学院生物资源与环境科学学院,云南曲靖,655011 |
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| 摘 要： | 主要研究了切达干酪成熟过程中蛋白水解的变化。结果表明:切达干酪在成熟过程中pH4.6WSN、12%TCA–N和5%PTA-N随着时间的延长逐渐增大,蛋白氮和酪蛋白氮逐渐降低,多肽氮呈上升和下降趋势交替出现。
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| 关 键 词： | 切达干酪 蛋白水解 成熟 |
Study on Proteolysis of Cheddar Cheese during Ripening |
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| Zou Liling,Li Changsheng.Study on Proteolysis of Cheddar Cheese during Ripening[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(2):69-71. |
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| Authors: | Zou Liling Li Changsheng |
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| Institution: | Zou Liling1,Li Changsheng2 (1 Department of Environment , Geology,Yunnan State L, Resources Vocational College,Kunming of Yunnan 650217,China,2 College of Biological Resources , Environment Science,Qujing Normal University,Qujing of Yunnan 655011,China) |
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| Abstract: | The research studied proteolysis of Cheddar cheese during ripening. The experiment results showed that pH 4.6 WSN,12 % TCA-N and 5 % PTA-N of Cheddar cheese increased gradually,protein nitrogen and casein nitrogen decreased gradually,and rising and descending of polypeptide nitrogen occurred alternately during the processing of cheese ripening. |
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| Keywords: | Cheddar cheese proteolysis ripening |
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