以干酪素为蛋白源加工模拟Mozzarella干酪对其品质的影响  

Effect of casein as a protein on properties of imitation Mozzarella cheese

作　　者：李晓东[1] 陈超[1,2] 史亚丽[1,2] 刘滨城[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]乳品科学教育部重点实验室 东北农业大学食品学院,哈尔滨150030

出　　处：《东北农业大学学报》2010年第11期112-118,共7页Journal of Northeast Agricultural University

基　　金：黑龙江省教育厅科研面上项目(11551061)

摘　　要：为使模拟干酪品质更接近天然干酪,研究了5种不同类型的干酪素分别作为唯一蛋白源对所加工模拟Mozzarella干酪品质的影响。结果表明,在反映模拟干酪品质的几个重要性质:pH、硬度、粘着性、融化性和拉伸性上,牦牛乳酶凝干酪素加工的模拟干酪与天然Mozzarella干酪无显著性差异(P>0.05);而各干酪素加工的模拟干酪之间有显著性差异(P<0.05)。但在微观结构上,与各模拟干酪相比,天然干酪有较大的脂肪球和更致密的蛋白基质。与酸凝干酪素和酪蛋白酸盐相比,牦牛乳酶凝干酪素加工的模拟干酪的品质更接近于天然Mozzarella干酪。研究为模拟干酪在我国实现工业化生产提供了理论指导。In this study,five different types of casein,as the sole source proteins,were produced imitation Mozzarella cheese and affected its quality respectively.The results indicated that compared with Mozzarella cheese,the cheese produced by yak rennet casein had no significant（P0.05） differences in pH values,hardness,cohesiveness,meltability and stretchability,while the cheese produced by rennet casein,acid casein and caseinates had significant（P0.05） differences.Compared with all imitation cheeses,Mozzarella cheese had bigger oil globule and more compact protein-base in micro-structure.And the imitation cheese produced by yak rennet casein was much closer to Mozzarella cheese on properties than those produced by acid casein and caseinates.This study has provided theoretical guidance for industrialization of imitation cheese in China.

关 键 词：干酪素 模拟Mozzarella干酪 理化性质 功能性质 微观结构 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS252.53[轻工技术与工程—食品科学与工程]