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利用阿拉伯胶和明胶为壁材,以毛霉蛋白酶为芯材,采用冷冻干燥技术制备蛋白酶微胶囊,用于干酪制备,促进其成熟。在干酪成熟过程中采用反相高效液相色谱技术分析添加蛋白酶微胶囊的干酪中水溶性氮提取液,并对色谱峰的分布情况进行主成分分析。试验结果表明:在干酪成熟期间,随着成熟时间的延长,亲水性小分子质量肽含量逐渐增大;亲水性中分子质量肽的含量先增加后降低;大分子质量疏水性肽的含量无太大变化。
Using acacia and gelatin as the wall material and the mold protein as the core material, a protease microcapsule is prepared by using a freeze-drying technique to prepare the cheese and promote its maturation. In the process of cheese ripening, the water-soluble nitrogen extract of the cheese added with protease microcapsules was analyzed by RP-HPLC, and the principal component analysis of the distribution of the chromatographic peaks was carried out. The results showed that during the ripening period, the content of small hydrophilic peptides increased gradually with the maturation time; the content of hydrophilic medium first increased and then decreased; the content of macromolecule hydrophobic peptides No big change.