堆叠pH值对Mozzarella干酪熔化特性的影响  

Effect of Milling pH Value on Mozzarella Cheese Meltability

作　　者：郭媛[1] 郭慧媛[1] 王芳[1] 万长江 姜鹭[1] 任发政[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]大理农林职业技术学院,大理671003

出　　处：《农业机械学报》2011年第3期156-160,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金："十一五"国家科技支撑计划资助项目(2009BADB9B06);北京市重大科技计划项目(D10110504600000)

摘　　要：研究了堆叠pH值对Mozzarella干酪熔化性的影响。通过考察不同堆叠pH值Mozzarella干酪贮藏1~7周的熔化性、可冻结水含量、pH值4.6可溶性氮含量、Urea-PAGE电泳,利用共聚焦激光扫描电镜、差示热量扫描仪、流变仪,探讨了堆叠pH值与Mozzarella干酪熔化特性的联系。结果表明,低堆叠pH值的Mozzarella干酪样品可冻结水含量低,结合水含量高,随贮藏期延长（21 d以上）蛋白水解片段增多,形成的纤维状结构更加有序,相应的熔化性更好。The effect of different milling pH value on cheese meltability was studied.Combined with confocal laser scanning spectroscopy,DSC and rheometer techniques,meltability,freezable water content,pH 4.6-soluble protein and Urea-PAGE were analyzed during 1~7 weeks storages.Results showed that Mozzarella cheese with a low milling pH value had less freezable water and more binding water.When the storage prolonged（more than 21d）,protein degradation increased,and better meltability was achieved.

关 键 词：MOZZARELLA干酪 堆叠pH值 熔化性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]