| 豆奶干酪成熟过程中蛋白水解的研究 |
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| 引用本文： | 郑冬梅,张慧芸,孔保华.豆奶干酪成熟过程中蛋白水解的研究[J].食品科学,2004,25(10):101-102. |
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| 作者姓名： | 郑冬梅 张慧芸 孔保华 |
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| 作者单位： | 东北农业大学食品学院 |
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| 基金项目： | 黑龙江省自然基金资助项目(B0312) |
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| 摘 要： | 本文主要研究了豆奶干酪成熟过程中蛋白水解的变化,并与纯牛乳干酪进行比较。结果表明:豆奶干酪中pH4.6 SN 和12%TCA SN随着时间的延长逐渐增高,而且pH4.6 SN的增长速度比12%TCA SN快,这与纯牛乳干酪是一致的,但豆奶干酪的可溶性氮低于同一时期的纯牛乳干酪。
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| 关 键 词： | 豆奶 干酪 蛋白水解 |
| 文章编号： | 1002-6630(2004)10-0101-02 |
Study on Proteolysis of Soy Cheese during Ripening |
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| ZHENG Dong-mei,ZHANG Hui-yun,KONG Bao-hua.Study on Proteolysis of Soy Cheese during Ripening[J].Food Science,2004,25(10):101-102. |
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| Authors: | ZHENG Dong-mei ZHANG Hui-yun KONG Bao-hua |
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| Affiliation: | College of Food Science, Northeast Agricultural University |
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| Abstract: | The research studied proteolysis of soy cheese during ripening by comparing with pure milk cheese. Experimentresults showed that pH4.6 SN and 12%TCA SN of soy cheese increased gradually, and pH4.6 SN increased faster than12%TCA SN,the same with pure milk cheese, but soy cheese has low SN. |
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| Keywords: | soy milk cheese proteolysis |
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