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当前位置: 首页 > 文章 > 一种毛霉表面成熟干酪的蛋白质水解作用评价(英文) 食品科学 2010,31 (15) 149-158
Position: Home > Articles > Evaluation on the Proteolysis of a Surface Mucor-ripened Cheese during Ripening FOOD SCIENCE 2010,31 (15) 149-158

一种毛霉表面成熟干酪的蛋白质水解作用评价(英文)

作  者：
张娜;赵新淮
单  位：
东北农业大学乳品科学教育部重点实验室;哈尔滨商业大学食品工程学院
关键词：
毛霉;干酪;蛋白质水解;电泳;RP-HPLC
摘  要：
从毛豆腐中分离出一株毛霉,并应用于表面成熟干酪,以研究干酪成熟过程中所发生的蛋白质水解作用。在90d的成熟过程中,干酪的pH值增加;蛋白质水解作用的评价指标,如干酪外层的水溶性氮-总氮比、pH4.6水溶性氮-总氮比、12g/100mL三氯乙酸可溶性氮-总氮比,在成熟90d后分别增加至(23.68±1.07)%、(19.38±1.32)%和(8.61±0.85)%,并且高于干酪的内部相应指标。SDS-PAGE和毛细管电泳分析干酪的pH4.6不溶性组分,结果表明酪蛋白在干酪成熟过程中被降解。对干酪成熟过程中分离出的水溶性组分进行RP-HPLC分析,结果显示成熟过程中蛋白质被水解以及形成一些新肽分子。
译  名：
Evaluation on the Proteolysis of a Surface Mucor-ripened Cheese during Ripening
作  者：
ZHANG Na1,2,ZHAO Xin-huai1,*(1.Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China ;2.College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
关键词：
Mucor;cheese;proteolysis;electrophoresis;RP-HPLC
摘  要：
A strain of Mucor was isolated from mao-tofu originated from in China and smeared on the surface of fresh cheese.The proteolysis occurring during cheese ripening was studied.The pH of the cheese was increased during 90 d ripening.The indexes of proteolysis,such as ratios of water-soluble nitrogen(WSN) fraction,pH 4.6-soluble nitrogen(pH 4.6-SN) fraction and 12 g/100 mL trichloroacetic acid-soluble nitrogen(12 g/100 mL TCA-SN) fraction to total nitrogen in the external zone of cheese,were elevated to be(23.68 ± 1.07)%,(19.38 ± 1.32)% and(8.61 ± 0.85)%,respectively after 90 d of ripening,slightly higher than those in the central zone.SDS-PAGE and capillary electrophoresis were employed to analyze the pH 4.6-insoluble nitrogen(pH 4.6-ISN) fraction of cheese and it was found that casein was degraded during ripening.Peptide profiles of the water-soluble nitrogen fraction separated from cheese were analyzed by reverse phase-high performance liquid chromatography(RP-HPLC) and the results also indicated that the proteolysis occurred and some new peptides were produced.

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