| 应用卡地干酪青霉水解乳清中蛋白质的研究 |
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| 引用本文： | 吴霜,李文钊,张京津.应用卡地干酪青霉水解乳清中蛋白质的研究[J].现代食品科技,2007,23(4):28-30. |
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| 作者姓名： | 吴霜 李文钊 张京津 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 主要研究了卡地干酪青霉（P.camemberti）对乳清中蛋白质的水解作用。通过测定水解产物游离氨基酸（FAA）含量，比较霉菌添加量、pH值、水解时间对乳清中蛋白质水解度的影响，实验发现较佳的水解条件为：接种量0．5％，pH6，发酵2d。
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| 关 键 词： | 卡地干酪青霉 水解 游离氨基酸 |
| 文章编号： | 1673-9078(2007)04-0028-03 |
| 收稿时间： | 2006/12/13 0:00:00 |
| 修稿时间： | 2006年12月13 |
Hydrolysis of Whey Protein by P. camemberti |
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| WU Shuang,LI Wen-zhao,ZHANG Jing-jin.Hydrolysis of Whey Protein by P. camemberti[J].Modern Food Science & Technology,2007,23(4):28-30. |
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| Authors: | WU Shuang LI Wen-zhao ZHANG Jing-jin |
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| Affiliation: | (College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China) |
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| Abstract: | The hydrolysis of protein in whey by P. camemberti was primarily studied. The effect of inoculating size,pH value and the reaction time on the hydrolysis were investigated by determining the free amino acid (FAA) content. The optimal Inoculating size, pH value and the fermentation time were 0.5%, 6 and 2d, respectively. |
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| Keywords: | P camemberti hydrolysis FAA |
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