摘要
对含有活性干酪乳杆菌(Lactobacillum casei)的再制干酪进行了质构、风味和蛋白质水解情况的分析。通过电子鼻对4℃、贮藏30d内的再制干酪进行风味分析,表明干酪在贮藏期间由于干酪乳杆菌的作用使干酪的风味发生了变化,同时,通过pH4.6可溶性氮和5%磷钨酸可溶性氮的测定结果表明,30d的贮藏期间,蛋白质发生了水解。尿素-聚丙烯酰胺凝胶电泳显示干酪乳杆菌促进再制干酪蛋白质多肽发生了一定程度的降解。
Analysis of flavor and hydrolyzation of Lactobacillus casei bio-processed cheese was studied in this paper. The results of electronic nose showed that flavor trait profile of the bio-cheese was changed during storage at 4 ℃ for 30 d due to the active L. casei,pH4.6 soluble nitrogen （pH4.6 SN） and 5% phosphotungstic acid soluble nitrogen （PTA-SN） assays showed that the soluble protein nitrogen of the processed cheese was increased. Urea-PAGE confirmed that protein hydrolyzation was occurring.
出处
《食品科技》
CAS
北大核心
2009年第12期71-75,共5页
Food Science and Technology
基金
科技部十一五支撑计划项目(2006BAD04A06)
国家高技术研究发展计划(863计划)项目(2008AA10Z310)
关键词
风味
质构
活性乳酸菌再制干酪
蛋白质水解
flavor profile
texture
bio-processed cheese
protein hydrolyzation
