发酵乳低温储存过程中寡肽的研究

Study on oligopeptide of fermented milk during cold storage

研究了两种发酵乳在低温储存过程中寡肽浓度及寡肽氨基酸组分变化。结果表明,在低温储存过程中蛋白质被降解并产生寡肽,两种发酵乳中小分子寡肽占主要部分,混菌发酵乳寡肽浓度高于单菌发酵乳,两种发酵乳寡肽都富含谷氨酸、丝氨酸、色氨酸残基。

The changes of oligopeptide content and amino acid composition were studied in this paper. The results showed that during cold storage, protein was degraded to oligopeptide and small molecular oligopeptide was the main part. There were more oligopeptides in mix cul- ture fermentation than single culture fermentation, and both fermented milk are rich in glutamate, serine and tryptophan residues.