处理发酵剂对促熟干酪中生物胺和游离氨基酸的影响

doi:10.7506/spkx1002-6630-201415038

食品科学

处理发酵剂对促熟干酪中生物胺和游离氨基酸的影响

谢爱英，陈祎，党亚丽，周玲

1.西南大学荣昌校区，重庆 402460；2.重庆市威士化工有限公司，重庆 400060；
3.浙江省医学科学院保健食品研究所，浙江杭州 310013

出版日期:2014-08-15 发布日期:2014-08-25

Effect of Modified Starter on Biogenic Amines and Free Amino Acids during the Accelerated Ripening of Cheese

XIE Ai-ying, CHEN Yi, DANG Ya-li, ZHOU Ling

1. Rongchang Campus, Southwest University, Chongqing 402460, China; 2. Chongqing Weishi Chemical Industry Co. Ltd.,
Chongqing 400060, China; 3. Institute of Health Food, Zhejiang Academy of Medical Sciences, Hangzhou 310013, China

Online:2014-08-15 Published:2014-08-25

摘要/Abstract

摘要：

以0、30、60、90 d促熟干酪中生物胺（组胺、色胺、苯乙胺、尸胺、酪胺）和游离氨基酸含量为指标，研究了添加复合处理发酵剂对干酪产生游离氨基酸和生物胺量的影响。结果表明：不同处理发酵剂添加量对各种生物胺产生的影响不同；添加处理发酵剂干酪中生物胺和游离氨基酸含量增加，其含量随着复合处理发酵剂添加量增加而增加。

关键词: 促熟干酪, 生物胺, 游离氨基酸

Abstract:

The starter culture used for producing cheese in this study was modified by sequential treatment with lysozyme
and then ultrasonic irradiation after culture in the presence of skim milk, and the modified product was added at different
levels to the cheese to accelerate the ripening process. By doing so, this study aimed to examine the effect of the modified
starter on the formation of free amino acids and biogenic amines including histamine, tyramine, phenylethylamine,
tryptamine and cadaverine during the accelerated ripening of cheese. The contents of these compounds after 0, 30, 60 and
90 days of ripening were determined. Results showed that the contents of biogenic amine and free amino acids were higher
in cheese ripened with the modified starter than in the control group during cheese ageing, indicating that the addition of the
modified starter can result in higher contents of biogenic amines and free amino acids in a concentration-dependent manner.

Key words: cheese, biogenic amines, free amino acids

中图分类号:

TS252.53

谢爱英，陈祎，党亚丽，周玲. 处理发酵剂对促熟干酪中生物胺和游离氨基酸的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201415038.

XIE Ai-ying, CHEN Yi, DANG Ya-li, ZHOU Ling. Effect of Modified Starter on Biogenic Amines and Free Amino Acids during the Accelerated Ripening of Cheese[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415038.

[1]	徐晔，刘诗宇，王艺伦，牛淑慧，杨壹芳，余沁芯，肖子涵，刘书亮，何利，陈姝娟，刘爱平，杨勇. 原料肉贮藏时间对牛肉发酵香肠中微生物菌相变化和蛋白质降解的影响[J]. 食品科学, 2021, 42(9): 184-191.
[2]	董烨，张益奇，姚洪正，何光喜，戴志远. 预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响[J]. 食品科学, 2021, 42(8): 179-185.
[3]	陈卓，吴学凤，穆冬冬，何莹，张明珠，蔡静，侯志刚，郑志，梁进，张钰萌，李兴江. 红腐乳后酵期风味物质与细菌菌群分析[J]. 食品科学, 2021, 42(6): 118-125.
[4]	解双瑜，孙波，刘丽，李天一，丛霞. 减盐对东北农家酱中生物胺形成的影响[J]. 食品科学, 2021, 42(3): 92-97.
[5]	程娇，孙敬，梁肖娜，钱冠林，岳喜庆，郑艳. 蛋白酶处理对脱脂乳感官品质及游离氨基酸的影响[J]. 食品科学, 2021, 42(16): 14-22.
[6]	王可利，叶泰，徐斐，曹慧，袁敏，于劲松，阴凤琴，吴秀秀. UPLC-MS/MS法测定黄酒中8 种生物胺[J]. 食品科学, 2021, 42(16): 281-285.
[7]	刘亚楠，李欢，陈剑，苏来金，傅玲琳，王彦波. 水产品生物胺检测技术研究进展[J]. 食品科学, 2021, 42(15): 269-277.
[8]	王鹏，王文平，续丹丹，张欣，高航，张建，孙勇，王凤寰. 红腐乳发酵过程中滋味化合物分析及电子舌鉴别[J]. 食品科学, 2021, 42(14): 170-179.
[9]	刘梦，陈松，张顺亮，赵冰，潘晓倩，周慧敏，乔晓玲，臧明伍，李素，朱宁，吴倩蓉. 微发酵对牛肉干风味的影响[J]. 食品科学, 2021, 42(14): 232-239.
[10]	卢佳芳，朱煜康，徐大伦，张进杰，黄涛，李超，张晗，杨文鸽. 不同剂量电子束辐照对花鲈鱼肉风味的影响[J]. 食品科学, 2021, 42(12): 153-158.
[11]	江津津，严静，郑玉玺，欧爱芬，任芳，陈庆，陈烽华. 不同产地传统鱼露风味特征差异分析[J]. 食品科学, 2021, 42(12): 206-214.
[12]	魏光强，施娅楠，万长江，黄艾祥. 基于模拟胃肠道消化的云南民族乳制品蛋白肽研究[J]. 食品科学, 2021, 42(1): 208-214.
[13]	王天泽，谭佳，杜文斌，甄大卫，谢建春. 北京油鸡鸡汤滋味物质分析[J]. 食品科学, 2020, 41(8): 159-164.
[14]	李秀明，杨华，王洋，仇泓博，吴晨燕，熊凤娇，刘静静，马俪珍. 乳酸菌复配对红肠发酵中N-亚硝胺生成的抑制作用[J]. 食品科学, 2020, 41(6): 131-138.
[15]	张建萍，解春芝. 不同腐乳酱营养、功能及呈味氨基酸量化表征[J]. 食品科学, 2020, 41(6): 246-251.

处理发酵剂对促熟干酪中生物胺和游离氨基酸的影响

Effect of Modified Starter on Biogenic Amines and Free Amino Acids during the Accelerated Ripening of Cheese

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价