| 腐乳生产后期发酵的化学变化 |
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| 引用本文： | 余若黔,涂煜,李杰伟,陈维民,周卫强,汪兴良.腐乳生产后期发酵的化学变化[J].华南理工大学学报(自然科学版),2001,29(5):64-67. |
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| 作者姓名： | 余若黔 涂煜 李杰伟 陈维民 周卫强 汪兴良 |
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| 作者单位： | 1. 华南理工大学食品与生物工程学院,
2. 广东广合腐乳有限公司, |
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| 摘 要： | 腐乳生产的后酵是腐乳特有风味形成、蛋白质降解的主要阶段 .实验结果表明 ,腐乳后酵过程中可溶性蛋白质及氨基酸含量的变化较直观地反映了腐乳的成熟情况 .当可溶性蛋白质含量达到w =18%～ 2 0 % (干基 ) ,氨基酸态氮含量达到w >0 .5%时腐乳已基本成熟 .另外对后酵期间的腐乳进行蛋白质凝胶电泳 ,发现后酵 4周后分子质量达到31× 10 3u以上的多肽都已经降解 ,5周后可溶性蛋白质以分子质量为 14× 10 3u的低分子多肽为主 .
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| 关 键 词： | 腐乳 后酵 蛋白质 氨基酸态氮 生产过程 游离脂肪酸 化学变化 |
| 文章编号： | 1000-565X(2001)05-0064-04 |
| 修稿时间： | 2000年1月16日 |
Chemistry Change During the Ageing of Beancurd Cheese |
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| Yu Ruo_qian,Tu Yu,Li Jie_wei,Chen Wei_min,Zhou Wei_qiang,Wang Xing_liang.Chemistry Change During the Ageing of Beancurd Cheese[J].Journal of South China University of Technology(Natural Science Edition),2001,29(5):64-67. |
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| Authors: | Yu Ruo_qian Tu Yu Li Jie_wei Chen Wei_min Zhou Wei_qiang Wang Xing_liang |
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| Abstract: | Ageing of beancurd cheese is the main process of the protein hydrolysis and flavor development. The ageing conditions of beancurd cheese can be explained by the content change of the soluble protein and the amino acid in beancurd cheese during ageing process. When the mass fraction of soluble protein and amino acid come to 18% to 20%(dry) and more 0.5% respectively, the ageing is enough. By using SDS_PAGE, we find that after 4 weeks of ageing the peptide of molecular mass above 31×103 u are all hydrolysed. After 5 weeks a great deal of the soluble perotein are the 14×103 u peptide of molecular mass. |
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| Keywords: | beancurd cheese ageing protein amino nitrogen |
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