大豆牛乳复合干酪蛋白质降解特性研究

Research on the Degradation Characteristics of Protein of Soybean-milk Compound Cheese

就大豆牛乳复合干酪在短期成熟过程中蛋白质的降解情况进行了研究,结果表明,在一个月的成熟期内,大豆牛乳复合干酪的蛋白质降解速度与纯牛奶干酪相比,先慢后快,最后两者的降解程度基本达到一致。

In this paper, the degradation characteristics of protein of soybean-milk compound cheese were studied during short ripening processing. The results showed that, in one month ripening period,the degradation rate of protein degradation of soybean-milk compound cheese was slowly enhanced at first and then faster comparing to that of milk cheese, at the last period of ripening, the degradation levels of both proteins in soybean-milk compound cheese and milk cheese reached same degree.