STUDIED ON THE CHANGE OF THE CASEIN MOLECULAR WEIGHT DURING MILK FERMENTATION

摘要：

In this paper, the change of the casein molecular weight was determined by GPC during casein fermentation. The result showed that casein degradation produced from casein fermentation during 4h-6h,the result released that many peptides with low molecular weigh were released from this condition．It was founded that the optimum condition: the fermentation time 5h, temperature 40℃,concentration of the fermentation 7.5％.

作者: Bo YANG Guang YANG Xiaoyi WU

作者单位: Institute of Cryomedicine and food, Shanghai University of Science and Technology, 200093, Shanghai P. R. China

会议类型: 国际会议

会议名称: The 22nd International Congress of Refrigeration(第22届国际制冷大会)

会议地点: 北京

会议语种:英文

在线出版日期: 2007-08-21（万方平台首次上网日期，不代表论文的发表时间）