| 不同凝乳酶生产干酪成熟期间氨基酸的变化 |
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| 引用本文： | 赵秀玲. 不同凝乳酶生产干酪成熟期间氨基酸的变化[J]. 中国酿造, 2008, 0(22) |
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| 作者姓名： | 赵秀玲 |
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| 作者单位： | 黄山学院旅游系; |
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| 摘 要： | 以鲜奶为原料,以进口的EZAL、MAOLL作发酵剂(由乳油连球菌和乳酸链球菌组成),以微生物酶、羔羊皱胃酶、小牛皱胃酶和猪胃蛋白酶、木瓜蛋白酶、无花果蛋白酶作为凝乳酶生产硬质干酪,研究不同凝乳酶对干酪成熟期间氨基酸变化的影响。结果表明:不同凝乳酶生产干酪成熟期间氨基酸(FAA)含量的变化趋势:羔羊皱胃酶>小牛皱胃酶>微生物凝乳酶>无花果蛋白酶>猪胃蛋白酶>木瓜蛋白酶。
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| 关 键 词： | 凝乳酶 鲜奶 氨基酸变化 |
Changes of amino acid during cheese ripening produced by different chymosin |
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| ZHAO Xiuling. Changes of amino acid during cheese ripening produced by different chymosin[J]. China Brewing, 2008, 0(22) |
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| Authors: | ZHAO Xiuling |
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| Affiliation: | ZHAO Xiuling (Tourist Department of Huangshan University,Huangshan 245021,China) |
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| Abstract: | In this experiment,fresh milk produced by Xi'an Changxing dairy was as raw material,imported EZAL and MAOLL as yeast powder(str.Cremoris and str.lactis),effect of different chymosin on changes of amino acid during cheese ripening was studied with hard cheese produced using microbial enzyme,calf rennet,pepsin,papain,and ficin as chymosin.The result of amino acid changes revealed that the amino acid content change trendance using different chymosin during ripening was kid rennet > calf rennet >microbial enzym... |
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| Keywords: | chymosin fresh milk changes of amino acid |
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