涂抹再制干酪中蛋白质的二级结构及其对质构的影响  

Protein secondary structure of spreadable processed cheese and it's effect on texture

作　　者：高红艳[1] 蒋士龙[1] 莫蓓红[1] 苗君莅[1] 肖杨[1] 刘振民[1] 

机构地区：[1]光明乳业股份有限公司技术中心,上海200072

出　　处：《中国乳品工业》2009年第1期36-39,共4页China Dairy Industry

基　　金：科技部"十一五"攻关项目(2006BAD04A06)。

摘　　要：采用傅立叶变换红外光谱仪(FT-IR)测定了涂抹再制干酪中蛋白质的二级结构,通过与原料干酪中蛋白质二级结构的比较,可知再制干酪生产过程中的加热、搅拌等作用使蛋白质发生一定程度的变性。另外不同水分质量分数的涂抹再制干酪样品其二级结构的改变不同。水分质量分数低的样品中β-转角质量分数为39.00%,无规卷曲质量分数为12.99%,产品硬度大、涂抹性差;水分质量分数高的样品中β-转角质量分数为33.73%,无规卷曲质量分数为22.67%,产品硬度小、涂抹性较好。Protein secondary structure of spreadable processed cheese was determined by Fourier transform infrared spectrometer. Compared with the raw material cheddar cheese, the processed cheese protein was partially denaturized because of heating and mixing process. More changes take place in the protein secondary structure for higher moisture spreadable processed cheese. Results showed that low moisture product with β-tum content of 39.00% and unordered of 12.99% is harder and difficult to spread, while high moisture product with β-tum content of 33.73% and unordered of 22.67% is softer and easier to spread.

关 键 词：再制干酪 蛋白质二级结构 红外光谱 质构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]