酸凝干酪成熟过程中游离氨基酸含量的变化

Changes of Free Amino Acids during the Ripening Process of Acid-coagulated Cheese

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。

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.