分步酶解法制备酶改性切达干酪粉  

Stepwise enzymatic method for the production of enzyme-modified Cheddar cheese powder

作　　者：白鸽[1] 张莉[2,3] 周璐[1] 张贵斌 杨贞耐[1,2,3] 

机构地区：[1]吉林大学军需科技学院,长春130022 [2]吉林大学生物与农业工程学院,长春130022 [3]吉林省农科院农产品加工研究中心,国家乳品加工技术研发分中心,长春130033 [4]长春新高食品有限公司,长春130103

出　　处：《中国乳品工业》2012年第1期14-17,共4页China Dairy Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-37);吉林省科技厅科技成果转化项目(2011-2013)

摘　　要：介绍了一种分步酶解法制备酶改性干酪粉(EMC)的方法。第一步,用不同的蛋白酶与肽酶混合酶对切达干酪浆进行蛋白水解,筛选出最佳水解产物。第二步,用不同的脂肪酶对最佳水解产物进行脂肪水解。将得到的酶解液喷雾干燥获得两种粉末状的EMC产品A和B,并与商品切达EMC进行比较分析。本研究获得的两种EMC产品的总游离氨基酸及总游离脂肪酸质量分数均比商品EMC高,各种游离氨基酸质量分数也普遍高于商品EMC。EMC产品A感官指标得分较高,不同链长的脂肪酸比例与商品EMC接近。A stepwise enzymatic method to prepare enzyme-modified cheese powder （EMC） was developed. First, a range of protein hy- drolysates was produced from the flesh made Cheddar cheese slurry using different combination of proteinase and peptidase. One protein hy- drolysate was selected and subsequently further hydrolysed to a set degree of lipolysis. The final hydrolysates were spray dried to obtain two EMC powder products （EMC A and B）,which were compared to a commercial Cheddar-type EMC. The results showed that the levels of total flee amino acids and total free fatty acids of the EMCs were significantly higher than the commercial Cheddar-type EMC. Contents of most of the free amino acids in the EMCs were higher than the commercial Cheddar-type EMC. The content of short-chain, medium- chain, long-chain fatty acids in EMC A was close to the commercial Cheddar-type EMC.

关 键 词：酶改性干酪 蛋白水解 脂肪水解 喷雾干燥 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]