| 发酵乳在发酵和低温储存过程中必需氨基酸变化研究 |
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| 引用本文： | 周炜,范宇,陈历俊. 发酵乳在发酵和低温储存过程中必需氨基酸变化研究[J]. 中国食物与营养, 2012, 18(4): 26-28 |
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| 作者姓名： | 周炜 范宇 陈历俊 |
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| 作者单位： | 1. 北京首都农业集团有限公司,北京,100029
2. 北京三元食品股份有限公司,北京,100085 |
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| 基金项目： | “十二五”中的“863”计划“传统发酵乳制品微生物资源开发与产业化关键技术”(项目编号:2011AA100903);“十一五”科技支撑计划“乳制品质量安全控制技术研究与产业化示范”(项目编号:2009BADB9B06) |
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| 摘 要： | 研究了混菌发酵乳与单菌发酵乳在发酵和4℃储存过程中必需氨基酸含量变化,并与作为底物的脱脂乳粉氨基酸组分进行对比。研究表明,在发酵和储存过程中总游离氨基酸含量增加;随储存时间延长,必需氨基酸含量增加,约占总游离氨基酸含量13%—17%;混菌发酵乳游离氨基酸和必需氨基酸含量高于单菌发酵乳。
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| 关 键 词： | 发酵乳 必需氨基酸 氨基酸组分 |
Study on Variations of Essential Amino Acid in Fermented Milk During Fermentation and Cold Storage |
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| ZHOU Wei,FAN Yu,CHEN Li-jun. Study on Variations of Essential Amino Acid in Fermented Milk During Fermentation and Cold Storage[J]. Food and Nutrition in China, 2012, 18(4): 26-28 |
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| Authors: | ZHOU Wei FAN Yu CHEN Li-jun |
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| Affiliation: | 1Beijing Capital Agribusiness Group,Beijing 100029,China;2Beijing Sanyuan Foods Co.Ltd.,Beijing 100085,China) |
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| Abstract: | The variations of essential amino acid in mix and single culture fermented milk were studied,and amino acid composition was compared with skim milk powder.The results showed that the content of free amino acid increased during fermentation and cold storage and essential amino acid content increased with storage time passing,which accounted for 13%—17% of total free amino acid.There were more essential amino acid in mix culture fermented milk than single culture fermented milk. |
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| Keywords: | fermented milk essential amino acid amino acid composition |
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