沈阳农业大学学报2012，Vol.43Issue(2)：201-205,5.
双蛋白干酪成熟过程中品质相关指标的变化分析
Changes of Quality Indicators in the Double-protein Cheese in Ripening Process
摘要
Abstract
The influence of starters and soybean protein in cheese was analyses. The change of quality indicators, such as composition and proteolysis of water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCA-SN), phosphotungstic acid soluble nitrogen (PTA-SN) and protein hydrolysis using SDS-PAGE method were studied during cheese ripening time. The results showed that: 10% of the soy milk cheese adding protein content increased about 5%, 4% fat reduction, while the cheese moisture and pH have an effect. As the cheese matures, contents of WSN, TCA-SN, PTA-SN increased gradually. After six months, up 34.25%, 17.26%, 5.35%. SDS-Gel electrophoresis of a,-CN, (J-CN and (i-conglycinin degradation rate analysis was obtained starters had a strong degradation to soy protein and casein.关键词
凝胶电泳/水溶性氮/三氯乙酸可溶性氮/可溶性磷钨酸氮/多肽Key words
gel electrophoresis/ water soluble nitrogen/ trichloroacetic acid soluble nitrogen/ phosphotungstic acid soluble nitrogen/ peptides分类
轻工纺织引用本文复制引用
宗绪岩,李丽,岳喜庆,张莉,杨贞耐..双蛋白干酪成熟过程中品质相关指标的变化分析[J].沈阳农业大学学报,2012,43(2):201-205,5.基金项目
吉林省科技发展计划项目(20080228) （20080228）
现代农业产业技术体系建设专项资金项目(nycytx-0502) （nycytx-0502）
