含有干酪乳杆菌的再制干酪的特性分析  

Characterization of processed cheese with viable Lactobacillus casei

作　　者：王静波[1] 任发政[1] 郑丽敏[2] 陈尚武[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,教育部,北京市功能乳品重点实验室,北京100083 [2]中国农业大学信息与电气工程学院,北京100083

出　　处：《食品科技》2009年第12期71-75,共5页Food Science and Technology

基　　金：科技部十一五支撑计划项目(2006BAD04A06);国家高技术研究发展计划(863计划)项目(2008AA10Z310)

摘　　要：对含有活性干酪乳杆菌(Lactobacillum casei)的再制干酪进行了质构、风味和蛋白质水解情况的分析。通过电子鼻对4℃、贮藏30d内的再制干酪进行风味分析,表明干酪在贮藏期间由于干酪乳杆菌的作用使干酪的风味发生了变化,同时,通过pH4.6可溶性氮和5%磷钨酸可溶性氮的测定结果表明,30d的贮藏期间,蛋白质发生了水解。尿素-聚丙烯酰胺凝胶电泳显示干酪乳杆菌促进再制干酪蛋白质多肽发生了一定程度的降解。Analysis of flavor and hydrolyzation of Lactobacillus casei bio-processed cheese was studied in this paper. The results of electronic nose showed that flavor trait profile of the bio-cheese was changed during storage at 4 ℃ for 30 d due to the active L. casei,pH4.6 soluble nitrogen （pH4.6 SN） and 5% phosphotungstic acid soluble nitrogen （PTA-SN） assays showed that the soluble protein nitrogen of the processed cheese was increased. Urea-PAGE confirmed that protein hydrolyzation was occurring.

关 键 词：风味 质构 活性乳酸菌再制干酪 蛋白质水解 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]