摘要
干酪发酵中物质的生成来自于糖酵解(牛奶中的乳糖)、脂解以及蛋白质水解和肽水解过程中所涉及到的一系列生化化学反应,尤其是由发酵剂引起蛋白质(酪蛋白)发生酶降解导致重要风味成分的形成,这有助于干酪制品的感官特性。酪蛋白继续降解成肽和氨基酸,而氨基酸是挥发性风味化合物的前体,本文就从氨基酸产生风味物质的主要途径尤其是蛋氨酸、芳香族氨基酸和枝链氨基酸的代谢过程进行了综述。转氨酶启动的反应在风味形成方面有重要的作用,而α-酮戊二酸是LAB氨基酸代谢的关键中间媒介。
Flavor development in cheese fermentations results from a series o f (bio)chemical processes involved in glycolysis, lipolysis and proteolysis, pepti dolysis, the enzymatic degradation of proteins (caseins) by the starter cultures particularly leads to the formation of key-flavor components, which contribute to the sensory perception of cheese products. Caseins are degraded into peptide s and amino acids and the latter are major precursors for volatile aroma compoun ds. This paper focuses on the main pathways involved in flavor formation from am ino acids. In particular, the conversion of methionine, the aromatic and the bra nched-chain amino acids are reviewed. Aminotransferase-initiated pathway occur s in their conversion to flavor components while 幔璳eto acids are the key inte rmediates in both directions.
出处
《中国乳品工业》
CAS
北大核心
2004年第12期36-42,共7页
China Dairy Industry
基金
国家"十五"科技攻关重大项目(2002BA518A05)
关键词
干酪
风味
分解代谢
发酵剂
cheese
flavor
catabolism
starter cultures
