[1]贾宏信,龚广予.干酪乳杆菌LC2W对切达干酪蛋白质降解的影响[J].江苏农业科学,2013,41(12):261-264.
　Jia Hongxin,et al.Effect of Lactobacillus casei LC2W on proteolysis profile of cheddar cheese[J].Jiangsu Agricultural Sciences,2013,41(12):261-264.
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干酪乳杆菌LC2W对切达干酪蛋白质降解的影响()

《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第41卷
期数:
2013年12期
页码:
261-264
栏目:
贮藏与加工
出版日期:
2013-12-25

文章信息/Info

Title:
Effect of Lactobacillus casei LC2W on proteolysis profile of cheddar cheese
作者:
贾宏信1; 2;  龚广予1
1.光明乳业股份有限公司技术中心乳业生物技术国家重点实验室，上海 200436； 2.上海海洋大学食品学院，上海 201306
Author(s):
Jia Hongxin; et al
关键词:
切达干酪; 益生菌; 干酪乳杆菌LC2W; 蛋白质降解
Keywords:
-
分类号:
A
DOI:
-
文献标志码:
TS201.3
摘要:
将益生菌干酪乳杆菌LC2W作为切达干酪的附属发酵剂，研究其在干酪成熟过程中对干酪蛋白质降解的影响。通过干酪内水溶性氮(WSN)、12%三氯乙酸可溶性氮(TCA-SN)和5%磷钨酸可溶性氮(PTA-SN)的测定以及pH值4.6水不溶性蛋白的Urea-PAGE图谱和pH值4.6水溶性多肽的肽谱确定乳杆菌对干酪蛋白质降解的影响。结果表明，随着成熟时间的延长，干酪内WSN、TCA-SN和PTA-SN的含量逐渐增大，到干酪成熟180 d时试验组干酪的WSN和PTA-SN含量显著高于对照组干酪；Urea-PAGE图谱和多肽肽谱表明，菌株LC2W影响干酪蛋白质降解可能是通过提高α-酪蛋白降解速率或为多肽降解提供相应的肽酶来实现的。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：2013-04-19
基金项目：国家科技支撑计划(编号：2012BAD28B07)。
作者简介：贾宏信(1985—)，男，硕士，研究方向为食品生物技术。Tel：(021)66553530；E-mail：jiahx0607@126.com。
通信作者：龚广予，男，高级工程师。E-mail：gongguangyu@brightdairy.com。
更新日期/Last Update: 2013-12-25