不同包装方式对半硬质干酪成熟期间蛋白质降解的影响  

Influence of different packaging methods on proteolysis of semi-hard cheese during ripening period

作　　者：马凤燕[1] 卢士玲[1] 李开雄[1] 

机构地区：[1]石河子大学食品学院

出　　处：《食品与发酵工业》2013年第1期31-35,40,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(30960001);国家自然基金青年项目(31201395);石河子大学"263"人才培养计划"中青年骨干教师"(SP08011)

摘　　要：对真空包装和涂蜡包装的半硬质干酪成熟过程中蛋白降解进行了研究。结果表明:2种包装的干酪在成熟过程中pH 4.6SN含量和12%TCA-SN含量都随着时间的延长逐渐增大,且2组数据之间差异显著(P<0.05);2种包装的干酪中游离氨基酸总量随成熟时间的延长而逐渐增加,各种氨基酸含量变化的显著性不同;SDS-PAGE电泳图谱显示2种干酪在成熟期内蛋白质都发生了明显的降解,且涂蜡包装的干酪蛋白降解程度较真空包装的深,在成熟45 d后较为明显。The research studied Proteolysis of semi-hard cheese during ripening period by vacuum package and waxing.The experiment results showed that pH4.6 SN and 12% TCA SN of two packaging cheeses increased gradually,and significant difference between the two sets of data（P0.05）;Total FAA content was increased with ripening period prolonged,and the free amino acid content of cheeses varied significantly;The electrophoretogram displayed that the degree of protein degradation was obvious,and the protein degradation of the cheese by waxing was faster than vacuum packaging cheese after 45 day.

关 键 词：半硬质干酪 真空包装 涂蜡包装 蛋白降解 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]