添加蛋白酶微胶囊干酪的反相高效液相色谱分析  

RP-HPLC of Adding Protease Microcapsule of Cheese Ripening

作　　者：张娜[1,2] 郭庆启[3] 曲玲玲[1] 张守文[4,2] 王乐凯[4] 王振宇[3] 

机构地区：[1]哈尔滨商业大学黑龙江省食品科学与工程重点实验室,哈尔滨150076 [2]黑龙江省食品安全办公室,哈尔滨150020 [3]东北林业大学林学院,哈尔滨150040 [4]黑龙江省农业科学院农产品质量安全研究所,哈尔滨150010

出　　处：《中国食品学报》2014年第10期260-266,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31301602);黑龙江省应用技术研究与开发计划项目(GC13B215);黑龙江省普通高等学校食品科学与工程重点实验室开放课题(20121114194638483);黑龙江省博士后资助经费(LBH-Z11028)

摘　　要：利用阿拉伯胶和明胶为壁材,以毛霉蛋白酶为芯材,采用冷冻干燥技术制备蛋白酶微胶囊,用于干酪制备,促进其成熟。在干酪成熟过程中采用反相高效液相色谱技术分析添加蛋白酶微胶囊的干酪中水溶性氮提取液,并对色谱峰的分布情况进行主成分分析。试验结果表明:在干酪成熟期间,随着成熟时间的延长,亲水性小分子质量肽含量逐渐增大;亲水性中分子质量肽的含量先增加后降低;大分子质量疏水性肽的含量无太大变化。Gelatin and arabic gum were used as the wall materials and the crude enzyme produced by Mucor were used as the core materials to prepare proteolytic enzyme microcapsule with freeze-drying, and the maturity of cheese was promoted. RP-HPLC was employed to analyze WSN fraction, and PCA was employed to analyze the distribution of chromatographic peak. The results showed that the content of the low molecular weight of hydrophilic peptide were increased gradually during ripening; the content of middle molecular weight of hydrophilic peptide were increased and then reduced; the content of large molecular weight of hydrophobic peptide were not changed.

关 键 词：干酪 蛋白酶微胶囊 反相高效液相色谱分析 主成分分析 

分 类 号：O657.72[理学—分析化学] TS252.53[理学—化学]