Chemometrical analysis of proteolytic profiles during cheese ripening

被引：33

作者：

Pripp, AH ^{[1
]}

Stepaniak, L ^{[1
]}

Sorhaug, T ^{[1
]}

机构：

[1] Agr Univ Norway, Dept Food Sci, N-1432 As, Norway

来源：

INTERNATIONAL DAIRY JOURNAL | 2000年 / 10卷 / 04期

关键词：

cheese; proteolysis; chemometrical analysis;

D O I：

10.1016/S0958-6946(00)00051-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This research note gives a presentation of chemometrical analysis of proteolytic profiles obtained by electrophoresis and chromatography. An explanation of how the proteolytic profiles can be transformed to a multivariate data set and some basic information about multivariate statistical techniques as principal component analysis and discriminant analysis are provided. Some of the recent and most relevant research is presented to illustrate how this technique can be used in research on proteolysis during cheese ripening. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：249 / 253

页数：5

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