摘要
本文在两组黑豆乳-牛乳混合奶酪成熟期间,每隔5d测定蛋白质降解情况,研究添加伯顿毕赤酵母菌作为后熟菌对混合奶酪成熟期间蛋白质降解情况的影响。研究结果表明:添加了伯顿毕赤酵母菌的试验组混合奶酪在成熟期间,p H 4.6可溶性氮、12%TCA可溶性氮、游离氨基酸含量均呈逐渐上升的趋势,且其含量较对照组高;SDS-PAGE电泳图显示试验组混合奶酪的蛋白质降解程度较对照组高,且αs-酪蛋白和β-酪蛋白的降解强度较κ-酪蛋白大。
In this paper, degradation of proteolysis were measured every 5d during two groups black soymilk-milk mixed cheese ripening, to research effect of Pichia Burtonii on proteolysis of during mixed-milk cheese ripening.The results showed： The text group added Pichia Burtonii, p H 4.6 soluble nitrogen, 12% TCA soluble nitrogen,free amino acid content showed a gradual upward trend during mixed cheese ripening, and its content higher than the control group; SDS-PAGE electrophoresis show the extent of protein degradation in the test group is higher than the control group, degradation intensity of αs-casein and β-casein is faster than κ-casein.
出处
《食品与发酵科技》
CAS
2015年第5期10-13,共4页
Food and Fermentation Science & Technology
