应用卡地干酪青霉水解乳清中蛋白质的研究

Hydrolysis of Whey Protein by P. camemberti

摘要:

主要研究了卡地干酪青霉（P. camemberti）对乳清中蛋白质的水解作用。通过测定水解产物游离氨基酸（FAA）含量，比较霉菌添加量、pH值、水解时间对乳清中蛋白质水解度的影响，实验发现较佳的水解条件为：接种量0.5%，pH 6，发酵2 d。

Abstract:

The hydrolysis of protein in whey by P. camemberti was primarily studied. The effect of inoculating size, pH value and the reaction time on the hydrolysis were investigated by determining the free amino acid (FAA) content. The optimal Inoculating size, pH value and the fermentation time were 0.5%, 6 and 2 d, respectively.