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

作　　者：宗绪岩[1] 李丽[1] 岳喜庆[2] 张莉 杨贞耐 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]沈阳农业大学食品学院,沈阳110161 [3]中国农业科技东北创新中心农产品加工研究中心,长春130033

出　　处：《沈阳农业大学学报》2012年第2期201-205,共5页Journal of Shenyang Agricultural University

基　　金：吉林省科技发展计划项目(20080228);现代农业产业技术体系建设专项资金项目(nycytx-0502)

摘　　要：为了研究发酵剂及豆蛋白添加量对成熟干酪蛋白质分解情况的影响,对干酪成熟过程中相关指标—理化成分、水溶性氮(WSN)、三氯乙酸可溶性氮(TCA-SN)和可溶性磷钨酸氮(PTA-SN)的变化,并使用SDS-PAGE电泳方法检测蛋白质水解情况。结果表明:10%豆乳的添加使干酪的蛋白质含量提高5%,脂肪降低4%,同时对干酪的水分和pH都有影响。随着干酪的成熟WSN、TCA-SN、PTA-SN的质量含量随着时间的增加逐渐升高,成熟6个月后,达到34.25%、17.26%和5.35%;对电泳中αs-CN、β-CN和β-伴球蛋白降解率分析得出筛选发酵剂对豆蛋白及酪蛋白都有很强的降解作用。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 αs-CN,β-CN and β-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 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]