| 不同凝乳酶对干酪成熟期间蛋白质降解的影响 |
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| 引用本文： | 赵秀玲. 不同凝乳酶对干酪成熟期间蛋白质降解的影响[J]. 黄山学院学报, 2005, 7(6): 93-95 |
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| 作者姓名： | 赵秀玲 |
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| 作者单位： | 黄山学院,旅游系,安徽,黄山,245021 |
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| 摘 要： | 本试验以西安常兴乳品厂当日生产鲜奶为原料，以进口的EZAL、MA0LL作发酵荆（由乳油连球菌和乳酸链球菌组成），以微生物酶，小牛皱胃酶和胃蛋白酶，羔羊皱胃酶，木瓜蛋白酶。无花果蛋白酶作为凝乳酶生产硬质干酪，研究不同凝乳酶对干酪成熟期间蛋白质降解的影响。蛋白质降解测定结果表明，在干酪成熟过程中残留微生物凝乳酶和小牛皱胃酶对酪蛋白能力最强，天花果蛋白酶和木瓜蛋白酶最低，羔羊皱昌酶和猪胃蛋白酶居中。
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| 关 键 词： | 凝乳酶 鲜奶 蛋白质降解 |
| 文章编号： | 1672-447X（2005）06-0093-03 |
| 收稿时间： | 2005-10-26 |
| 修稿时间： | 2005-10-26 |
The study on the proteolysis effect of different milk-clotting enzymes during cheesemaking |
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| Zhao xiuling. The study on the proteolysis effect of different milk-clotting enzymes during cheesemaking[J]. Journal of Huangshan University, 2005, 7(6): 93-95 |
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| Authors: | Zhao xiuling |
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| Affiliation: | Zhao xiuling |
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| Abstract: | In this experiment the source is the freshmilk produced by xi'an Changxing Dairy with import EZAL and MA011 from abroad as yeast powder (str.Cremoris and Str. Lactis)Use miscrobial rennet ,swine pepsin ,lamb rennet,calf rennet,papain and ficin as milk-clotting enzymes proteolysis during ripening.pro teolytic data revealed that miscroyid renuet and calf reuuet had the highest proteolytic activety during ripeaing,papain and ficin the lowest,lawb and swine pepsin remained moderate. |
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| Keywords: | Milk-Clotting enzymes freshmilk proteolysis |
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