发酵乳在发酵和低温储存过程中必需氨基酸变化研究

摘要

研究了混菌发酵乳与单菌发酵乳在发酵和4℃储存过程中必需氨基酸含量变化,并与作为底物的脱脂乳粉氨基酸组分进行对比。研究表明,在发酵和储存过程中总游离氨基酸含量增加;随储存时间延长,必需氨基酸含量增加,约占总游离氨基酸含量13%—17%;混菌发酵乳游离氨基酸和必需氨基酸含量高于单菌发酵乳。%The variations of essential amino acid in mix and single culture fermented milk were studied,and amino acid composition was compared with skim milk powder.The results showed that the content of free amino acid increased during fermentation and cold storage and essential amino acid content increased with storage time passing,which accounted for 13%—17% of total free amino acid.There were more essential amino acid in mix culture fermented milk than single culture fermented milk.