摘要 通过测定不同热处理方式再制干酪的蛋白质和氨基酸含量,研究超高温灭菌对再制干酪蛋白质和氨基酸的影响。结果表明,不同热处理对再制干酪中蛋白质的含量没有显著影响(p>0.05)。但是相比于巴氏灭菌,超高温灭菌再制干酪的必需氨基酸含量显著降低了8.4%~9.0%,其中缬氨酸、蛋氨酸、异亮氨酸、亮氨酸和赖氨酸的含量显著降低(p<0.05)。而且超高温灭菌处理加强了氨基酸的脱氨反应,使再制干酪中氨的含量显著增加(p<0.05)。此次试验为再制干酪的工业化生产提供理论参考。 By measuring the protein and amino acid content in processed cheese with different heat treatment methods,the effect of ultra-high temperature sterilization on the protein and amino acid in processed cheese was studied.The results showed that different heat treatments had no significant effect on the protein content in processed cheese(p>0.05).But compared with pasteurization,the content of essential amino acids in UHT processed cheese was significantly reduced by 8.4%to 9.0%,of which the contents of valine,methionine,isoleucine,leucine and lysine significantly reduced(p<0.05).In addition,UHT treatment strengthened the deamination reaction of amino acids,which significantly increased the ammonia content in processed cheese(p<0.05).The study provided a theoretical reference for the industrial production of processed cheese.
机构地区 内蒙古蒙牛乳业（集团）股份有限公司
出处 《食品工业》 CAS 北大核心 2021年第2期115-117,共3页 The Food Industry
关键词 再制干酪 超高温灭菌 蛋白质 氨基酸 processed cheese UHT protein amino acid
分类号 TS2 [轻工技术与工程—食品科学与工程]
