摘要
对自制的白霉干酪采用高压处理工艺,分析其蛋白水解的情况,并与未经高压处理干酪进行比较。通过测定2种干酪表面和内部的pH4.6-SN(%TN)、12%TCA-SN(%TN)和FAA(mg/g干酪)评价蛋白水解程度,结果表明:高压处理使pH4.6-SN、12%TCA-SN增加,对FAA无影响;高压处理使pH值升高,影响部分微生物酶的活力;高压处理能降低疏水作用,使酶更容易作用于暴露的敏感键。
The proteolysis of a white mould-ripened cheese, manufactured by mould preserved by our lab, was investigated and evaluated near the rind and at the center by means of pH4.6-SN, TCA-SN and FAA. It was found the level of pH4.6-SN and TCA-SN were increased. Due to an increased pH caused by high-pressure treatment of the cheese, there is an partly effect on the proteinase of the mould; The weakening of hydrophobic interactions by high-pressure treatment also leads to an increased exposure of susceptible bonds which are cleaved by proteinase.
出处
《食品科技》
CAS
北大核心
2004年第3期9-11,共3页
Food Science and Technology
关键词
高压处理
白霉干酪
蛋白质水解
high-pressure treatment
white mould-ripened cheese
proteolysis
