Comparative Investigations of Proteolysis and Biogenic Amine Contents in Six Brands of Imported Camembert Cheeses

doi:10.15922/j.cnki.jdst.2017.06.001

Journal of Dairy Science and Technology ›› 2017, Vol. 40 ›› Issue (6): 1-6.DOI: 10.15922/j.cnki.jdst.2017.06.001

• Basic Research • Next Articles

Comparative Investigations of Proteolysis and Biogenic Amine Contents in Six Brands of Imported Camembert Cheeses

YU Huaning, WU Shenmao, HANG Feng, LIU Zhenmin

(Shanghai Engineering Research Center of Dairy Biotechnology, State Key Laboratory of Dairy Biotechnology, Synergetic Innovation Center of Food Safety and Nutrition, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, China)

Online:2017-11-01 Published:2021-12-15

市售进口Camembert干酪的蛋白质水解程度和生物胺水平对比研究

于华宁, 吴申懋, 杭锋, 刘振民

光明乳业股份有限公司乳业研究院, 上海乳业生物工程技术研究中心, 乳业生物技术国家重点实验室, 食品安全与营养协同创新中心, 上海 200436

基金资助:
上海市科学技术委员会工程中心能力提升项目(16DZ2280600)

Abstract

Abstract: A comparison of six brands of imported Camembert cheeses was carried out to determine the differences in proteolysis and biogenic amine contents. Moisture content, pH value and free amino acid content of cheese samples were measured, and the degree of proteolysis was analyzed using the Kjeldahl method. Biogenic amine contents were measured using high performance liquid chromatography (HPLC). The results showed that there was a significant difference in pH value, proteolysis index and free amino acid contents among six brands (P < 0.05), with different degrees of ripening. Cheese pH value was positively correlated with proteolysis index. A significant difference in biogenic amine contents was also found (P < 0.05), but all samples were within the recommended limit. Among these, the sample FRA1 exhibited the highest degree of proteolysis and highest degree of maturation.

Key words: Camembert cheeses; proteolysis; free amino acid; biogenic amine

摘要： 比较分析6 种不同品牌的市售进口Camembert干酪的蛋白质水解程度和生物胺水平差异。分别测定不同干酪样品的水分含量、pH值和游离氨基酸含量等指标,采用凯式定氮仪和高效液相色谱仪测定干酪的蛋白质水解程度和生物胺含量。结果表明:不同品牌Camembert干酪的pH值、蛋白质水解指标和游离氨基酸含量存在显著性差异(P<0.05),且不同品牌Camembert干酪的成熟度不同,干酪的pH值与蛋白质水解指标呈正相关;不同品牌Camembert干酪的生物胺含量存在显著性差异(P<0.05),但生物胺总量均在推荐限量范围内;样品FRA1的蛋白质水解程度最高,成熟度最高。

关键词: Camembert干酪; 蛋白质水解; 游离氨基酸; 生物胺

CLC Number:

TS252.1

YU Huaning, WU Shenmao, HANG Feng, LIU Zhenmin. Comparative Investigations of Proteolysis and Biogenic Amine Contents in Six Brands of Imported Camembert Cheeses[J]. Journal of Dairy Science and Technology, 2017, 40(6): 1-6.

于华宁, 吴申懋, 杭锋, 刘振民. 市售进口Camembert干酪的蛋白质水解程度和生物胺水平对比研究[J]. 乳业科学与技术, 2017, 40(6): 1-6.

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Comparative Investigations of Proteolysis and Biogenic Amine Contents in Six Brands of Imported Camembert Cheeses

市售进口Camembert干酪的蛋白质水解程度和生物胺水平对比研究

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