牛奶发酵过程中酪蛋白分子量变化情况的研究

采用高效液相凝胶色谱研究了牛奶发酵过程中酪蛋白分子量的变化情况。研究结果表明:酪蛋白的降解主要发生在发酵反应过程的4～6h内,在此过程中,高分子量酪蛋白的浓度不断减少,而小分子量的短肽逐渐增多,成为主要成分;通过正交实验,发现最佳发酵条件为:发酵时间为5h、发酵温度为40℃、发酵浓度为7.5%。

The change of casein molecular weigh was determined by GPC during casein fermentation. The result showed that casein degradation produced from casein fermentation during 4-6h, many peptides with low molecular weigh were released from this condition, The optimum condition was： the fermentation time 5h, temperature 40℃, concentration of the fermentation 7.5%.