| 摘要: |
| 对3种羊奶干酪成熟期间蛋白质降解的研究表明，鲜干酪成熟期间pH较高，化学成分变化不大，整个成熟期间蛋白质降解较少，兰硬质干酪和硬质干酪成熟初期蛋白质降解较快，后期缓慢，主要形成氨基酸和短肽，总游离氨基酸随成熟期延长逐渐增加，主要是Ser,Glu,Pro,Ala,Val,Met,Leu和Lys。 |
| 关键词: 食品科学 羊奶干酪 蛋白质降解 |
| DOI： |
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| 基金项目:陕西省自然科学基金资助项目(691043) |
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| Studies on protein degradation of three types of goat cheeses during ripening |
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| Abstract: |
| The study on protein degradation of three types of goat cheeses during ripening showed that fresh cheese had higher pH value,the chemical composition demonstrated no significant changes and the protein degradation was smaller in the whole ripening periods.The protein degradation of the semi-hard and hard cheeses was faster during the primary ripening and then slowed down,and its components were mainly amino acid and smaller peptides.Total FAA content was increased with ripening period prolonged,mainly composed of Ser,Glu,Pro,Ala,Val,Met,Leu and Lys. |
| Key words: food science goat cheese protein degradation |
