| 金华火腿工艺过程蛋白质水解及其相关性研究 |
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| 引用本文： | 章建浩,朱健辉,王思凡,周光宏. 金华火腿工艺过程蛋白质水解及其相关性研究[J]. 食品科学, 2004, 25(10): 173-177 |
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| 作者姓名： | 章建浩 朱健辉 王思凡 周光宏 |
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| 作者单位： | 南京农业大学食品科技学院农业部重点开放实验室 |
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| 基金项目： | 国家863计划课题(2002AA248031) |
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| 摘 要： | 本文通过对金华火腿工艺过程总氮、非蛋白氮及游离氨基酸的分析研究,来确定其蛋白质分解与工艺过程产品水分、NaCl含量及温湿度条件的相关性;结果表明:工艺过程中非蛋白氮和游离氨基酸的变化与工艺过程湿度和产品水分的降低、温度和NaCl含量的提高呈正相关,且蛋白质在工艺过程中发生了持续降解。
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| 关 键 词： | 金华火腿 总氮 非蛋白氮(NPN) 游离氨基酸(FAA) |
| 文章编号： | 1002-6630(2004)10-0173-05 |
Correlation Study Between Proteolysis and Processing of Jinhua Ham |
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| ZHANG Jian-hao,ZHU Jian-hui,WANG Si-fan,ZHOU Guang-hong. Correlation Study Between Proteolysis and Processing of Jinhua Ham[J]. Food Science, 2004, 25(10): 173-177 |
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| Authors: | ZHANG Jian-hao ZHU Jian-hui WANG Si-fan ZHOU Guang-hong |
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| Affiliation: | Key Laboratory Ministry of Agriculture, Nanjing Agricultural University |
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| Abstract: | The correlation Between Proteolysis and Jinhua ham processing was researched by studying and analyzing totalnitrogen,non-protein nitrogen and free-amino acid in processing. The result showed that NPN and FAA developing positivelycorrelated humidity and warter content falling as well as temperature & NaCl content raising,and proteolysis was continuancein Jinhua ham processing. |
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| Keywords: | Jinhua ham proteolysis non-protein nitrogen (NPN) free-amino acid(FAA) |
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