辐照对Provolone干酪化学成分和质构的影响  

Effect on the composition and texture of radialized provolone cheese

作　　者：刘会平[1] 徐涛[2] 董进[1] 姜平[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津市技术物理研究所,天津300192

出　　处：《中国乳品工业》2011年第3期26-29,41,共5页China Dairy Industry

基　　金：天津市科技扶持项目(YSK2008-11)

摘　　要：采用不同剂量的60Co-γ射线对Provolone干酪进行辐照处理,研究了辐照杀菌的干酪在储藏期间化学成分与质构的变化。结果表明:(1)储藏期间,随着辐照剂量的增加,辐照干酪的Aw呈降低趋势,辐照吸收剂量越大,Aw下降的程度也越强;酸价、过氧化值和TBA值明显增加;(2)储藏期间,随着辐照剂量的增加,pH4.6 SN和12%TCA SN的质量分数都呈下降趋势;辐照干酪的TPA硬度、弹性和凝聚性都呈下降趋势;(3)根据电泳图可知,Provolone干酪随着辐照剂量的增加,酪蛋白的水解程度降低,在副κ-CN以下的小分子量的快速迁移肽含量有明显的减少,而β-CN和副κ-CN之间的大分子量的迁移肽减少不明显。In this paper,Provolone Cheeses made by our own were radialized by 60Co-γ of different doses of 0kGy,1kGy,3kGy and 7kGy.Cheese of irradiation sterilization on nutrient composition and texture changes during storage was studied,and its formation mechanism and prevention measures were discussed.The results showed that：（1） During the storage,with the increase of the dose of radialization,the water activity was decreased,and the greater the radiation absorbed dose,the stronger the degree of decline;the value of AV,POV and TBA were all improved evidently.（2） In storage,the content of pH4.6 SN and12%TCA SN were both reduced with the increase of the dose of radialization;The TPA rigidity,flexibility and coagulation of radialized cheese were lowered,too.（3） According to electrophoresis shows,Provolone cheese with the radiation dose increases,lowering the degree of hydrolysis of casein,the deputy κ-CN following the rapid migration of low molecular weight peptide levels decreased significantly,while the β-CN and vice-κ-CN the migration of high molecular weight between peptides decrease is not obvious.

关 键 词：辐照 Provolone干酪 TPA 成分 质构 

分 类 号：Q252.53[生物学—细胞生物学]