| 处理发酵剂对促熟干酪中生物胺和游离氨基酸的影响 |
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| 引用本文： | 谢爱英,陈祎,党亚丽,周玲.处理发酵剂对促熟干酪中生物胺和游离氨基酸的影响[J].食品科学,2014,35(15):188-192. |
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| 作者姓名： | 谢爱英 陈祎 党亚丽 周玲 |
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| 作者单位： | 1.西南大学荣昌校区，重庆 402460；2.重庆市威士化工有限公司，重庆 400060；
3.浙江省医学科学院保健食品研究所，浙江 杭州 310013 |
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| 基金项目： | 中央高校基本科研业务费专项资金项目(XDJK2010C015);浙江省卫生厅一般计划研究项目(2011KYB002);国家自然科学基金青年科学基金项目(31101344) |
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| 摘 要： | 以0、30、60、90 d促熟干酪中生物胺（组胺、色胺、苯乙胺、尸胺、酪胺）和游离氨基酸含量为指标，研究了添加复合处理发酵剂对干酪产生游离氨基酸和生物胺量的影响。结果表明：不同处理发酵剂添加量对各种生物胺产生的影响不同；添加处理发酵剂干酪中生物胺和游离氨基酸含量增加，其含量随着复合处理发酵剂添加量增加而增加。
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| 关 键 词： | 促熟干酪 生物胺 游离氨基酸 |
Effect of Modified Starter on Biogenic Amines and Free Amino Acids during the Accelerated Ripening of Cheese |
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| XIE Ai-ying,CHEN Yi,DANG Ya-li,ZHOU Ling.Effect of Modified Starter on Biogenic Amines and Free Amino Acids during the Accelerated Ripening of Cheese[J].Food Science,2014,35(15):188-192. |
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| Authors: | XIE Ai-ying CHEN Yi DANG Ya-li ZHOU Ling |
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| Affiliation: | 1. Rongchang Campus, Southwest University, Chongqing 402460, China; 2. Chongqing Weishi Chemical Industry Co. Ltd.,
Chongqing 400060, China; 3. Institute of Health Food, Zhejiang Academy of Medical Sciences, Hangzhou 310013, China |
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| Abstract: | The starter culture used for producing cheese in this study was modified by sequential treatment with lysozyme
and then ultrasonic irradiation after culture in the presence of skim milk, and the modified product was added at different
levels to the cheese to accelerate the ripening process. By doing so, this study aimed to examine the effect of the modified
starter on the formation of free amino acids and biogenic amines including histamine, tyramine, phenylethylamine,
tryptamine and cadaverine during the accelerated ripening of cheese. The contents of these compounds after 0, 30, 60 and
90 days of ripening were determined. Results showed that the contents of biogenic amine and free amino acids were higher
in cheese ripened with the modified starter than in the control group during cheese ageing, indicating that the addition of the
modified starter can result in higher contents of biogenic amines and free amino acids in a concentration-dependent manner. |
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| Keywords: | cheese biogenic amines free amino acids |
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