| 发酵乳低温储存过程中寡肽的研究 |
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| 引用本文： | 范宇,周炜,陈历俊.发酵乳低温储存过程中寡肽的研究[J].中国乳品工业,2012,40(2):33-34,44. |
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| 作者姓名： | 范宇 周炜 陈历俊 |
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| 作者单位： | 1. 北京三元食品股份有限公司,北京,100085
2. 北京首都农业集团有限公司,北京,100029 |
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| 基金项目： | “十二五”中的“863”计划(2011AA100903);“十一五”科技支撑计划(2009BADB9B06) |
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| 摘 要： | 研究了两种发酵乳在低温储存过程中寡肽浓度及寡肽氨基酸组分变化。结果表明,在低温储存过程中蛋白质被降解并产生寡肽,两种发酵乳中小分子寡肽占主要部分,混菌发酵乳寡肽浓度高于单菌发酵乳,两种发酵乳寡肽都富含谷氨酸、丝氨酸、色氨酸残基。
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| 关 键 词： | 乳酸菌 发酵乳 寡肽 |
Study on oligopeptide of fermented milk during cold storage |
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| FAN Yu
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ZHOU Wei
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CHEN Li-jun.Study on oligopeptide of fermented milk during cold storage[J].China Dairy Industry,2012,40(2):33-34,44. |
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| Authors: | FAN Yu ZHOU Wei CHEN Li-jun |
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| Affiliation: | 1(1.Beijing Sanyuan Foods Co.Ltd.,Beijing 100085,China 2:Beijing Capital Agribusiness Group,Beijing 100029,China) |
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| Abstract: | The changes of oligopeptide content and amino acid composition were studied in this paper.The results showed that during cold storage,protein was degraded to oligopeptide and small molecular oligopeptide was the main part.There were more oligopeptides in mix culture fermentation than single culture fermentation,and both fermented milk are rich in glutamate,serine and tryptophan residues. |
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| Keywords: | lactic acid bacteria fermented milk oligopeptide |
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