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切达干酪成熟期间蛋白质降解的研究 被引量：9

Study on Proteolysis of Cheddar Cheese during Ripening
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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。 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 ofpolypeptide nitrogen occurred alternately during the processing of cheese ripening.
作者 邹鲤岭 李昌盛
机构地区 云南国土资源职业学院环境地质系 曲靖师范学院生物资源与环境科学学院
出处 《乳业科学与技术》 2010年第2期69-71,共3页 JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词 切达干酪 蛋白水解 成熟 Cheddar cheese, proteolysis, ripening
分类号 TS252.53 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献11

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  • 3张富新.不同因素对羊奶干酪出品率的影响[J].食品工业科技,2002,23(6):52-54. 被引量：27
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二级参考文献4

  • 1张富新,李建文.羊奶干酪成熟期间理化和生化特性研究[J].西北农业大学学报,1996,24(6):79-82. 被引量：18
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  • 4杨宝进.不同凝乳酸制作羊奶干酪效果的研究.西北农业大学硕士论文[M].,1999..

共引文献26

同被引文献141

引证文献9

二级引证文献33

乳业科学与技术
2010年 第2期

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