LYSOZYME - JUST AN ADDITIVE OR A TECHNOLOGICAL AID AS WELL

被引：5

作者：

GIANGIACOMO, R

NIGRO, F

MESSINA, G

CATTANEO, TMP

机构：

[1] Istituto Sperimentale Lattiero Caseario, Milan, via Lombardo 11, Lodi

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1992年 / 9卷 / 05期

关键词：

LYSOZYME; ADDITIVES; TECHNOLOGICAL AIDS; CHEESE;

D O I：

10.1080/02652039209374094

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of lysozyme on coagulation of milk and cheese making were studied by means of the gelograph, tristimulus colorimetry, ANS-fluorescence (hydrophobicity) and SDS-PAGE. Lysozyme binding to caseins caused structural differences during coagulation and it is proposed that, if the products have similar qualitative properties, lysozyme might be used as a technological aid giving shorter clotting times and higher yields.

引用

页码：427 / 433

页数：7

共 12 条

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