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首页> 外文会议>International Conference on Chemical, Material and Metallurgical Engineering >Proteolysis Characterization of Low- and Full-fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process
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Proteolysis Characterization of Low- and Full-fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

机译：在成熟过程中，乳酸杆菌发酵的低和全脂奶酪的蛋白水解表征

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Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the protein had been proteolysed in different degrees. The results showed that protein content of low- and full-fat cheese were all decreased after 90 d ripened, which the low-fat cheese was 40.45% and full-fat cheese was 28.68%. The soluble nitrogen contents at pH 4.6 (pH 4.6 SN) were 4.97% and 3.88%, and 12% (w/v) trichloracetic acid soluble nitrogen (12% TCA-SN) were 5.17% and 3.74% in low- and full-fat cheese respectively. After ripening for 90d at 4°C it was found that a part of protein in cheese were degraded into amino acids determined by automatic amino acid analyzer, total amino acids contents in low- and full-fat cheese were 29.17 mg·100g~(-1) and 16.02 mg·100g~(-1), respectively.
机译：乳酸嗜酸性嗜酸杆菌和辅助培养物嗜热链球菌发酵低和全脂奶酪。在4℃下成熟90d后，蛋白质已在不同程度上蛋白质聚糖。结果表明，在成熟后，90 d成熟后，低脂奶酪为40.45％，全脂奶酪为28.68％，蛋白质含量均降低。 pH4.6（pH4.6 sn）的可溶性氮含量为4.97％和3.88％，12％（w / v）三氯酸可溶性氮（12％tca-sn）低5.17％和3.74％，脂肪奶酪分别。在4℃下成熟90d后，发现奶酪中的一部分蛋白质降解到通过自动氨基酸分析仪测定的氨基酸，低和全脂奶酪中的总氨基酸含量为29.17mg·100g〜（ - 1）和16.02 mg·100g〜（-1）。

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