羊奶干酪成熟期间蛋白质降解的研究

The Study on the Protein Degradation of Goat Cheese in Ripening

通过对羊奶干酪成熟９０ｄ内蛋白质降解的研究发现：水溶性氮（ＷＳＮ）和非蛋白氮（ＮＰＮ）在干酷成熟初期变化较大。游离氨基酸（ＦＡＡ）主要由丙氨酸（Ａｌａ）、蛋氨酸（Ｍｅｔ）、赖氨酸（Ｌｙｓ）、组氨酸（Ｈｉｓ）、谷氨酸（Ｇｌｕ）和亮氨酸（ｌｅｕ）等６种氨基酸构成。在蛋白质降解产物中，成熟初期主要是可溶性多肽类，后期寡肽含量较高。

The studies of protein degradation of goat cheese in 90 d ripening were conductedby the methods of chemical analysis.Results showed that the water soluble nitrogen and nonprotein nitrogen demonstrated a big changes at primary ripei1ing peried. The main free aminoacid includes Ala,Met,Lys,His,Glu and Leu. In the protein degradation products,the solublepolypeptides content was high in premary ripening and then the oligopeptides content was in-creased.