微胶囊化蛋白酶在干酪制备中的应用及干酪成熟过程中电泳分析  

Application of Rennet Microcapsule in the Preparation of Cheese and Electrophoretic Analysis of Cheese Ripening

作　　者：张娜[1] 郭庆启[2] 黄文秀[1] 赵新淮[3] 

机构地区：[1]哈尔滨商业大学黑龙江省食品科学与工程重点实验室,黑龙江哈尔滨150076 [2]东北林业大学林学院,黑龙江哈尔滨150040 [3]东北农业大学教育部乳品科学重点实验室,黑龙江哈尔滨150030

出　　处：《食品科学》2014年第5期134-138,共5页Food Science

基　　金：国家自然科学基金青年基金项目(31301602);黑龙江省应用技术研究与开发计划项目(GC13B215);国家高技术研究发展计划(863计划)项目(2006AA10Z324);黑龙江省高校科技创新团队建设计划项目(2010td11)

摘　　要：将采用冷冻干燥工艺得到的明胶-阿拉伯胶-凝乳酶微胶囊用于干酪制备过程中,在排乳清之后向干酪中添加5.00 g微胶囊化蛋白酶,以促进干酪的成熟。在干酪成熟过程中通过三羟甲基氨基甘氨酸-尿素-十二烷基磺酸钠聚丙烯酰胺凝胶电泳以及毛细管电泳分析监测干酪中pH 4.6不溶性氮部分的变化情况。结果表明:干酪在成熟初期,αs1-酪蛋白较β-酪蛋白先水解,生成αs1-酪蛋白(f 102~199)和αs1-I-酪蛋白;干酪成熟21 d时,β-酪蛋白开始水解,αs1-酪蛋白继续保持水解,生成的大的水解产物同时也发生二次水解;干酪成熟90 d时干酪中β-酪蛋白比αs1-酪蛋白具有更广泛的水解程度,酪蛋白降解的同时,生成大量新的小分子肽。The application of freeze-dried rennet microcapsule entrapped in gelatin blended with arabic gumfor cheese production was studied. Approximately 5.00 g of rennet microcapsules were added to cheese after discharging whey to promote the maturity of cheese. Trincine-Urea-SDS-PAGE and capillary electrophoresis （CE） were employed to analyze pH 4.6-insoluble nitrogen （pH4.6-ISN） fractions, and the results showed that caseins in cheese were degraded during the early stage of ripening, asl-casein was degraded earlier than t-casein, and asl-casein （f102-199） and asi-I casein were produced; while at 21 d of ripening, t-casein was degraded and as^-casein was still degraded, and the resultant hydrolysate with high molecular weight was and further degraded; while at 90 d, t-casein was degraded more extensively than asrcasein. The proteolysis of caseins and some peptides with low molecular weight were generated at the same time. The release mechanism of chymosin from the freeze-dried microcapsule may be the hydrolysis of gelatin. The released core material acts on cheese and gelatin at the same time.

关 键 词：干酪 蛋白酶微胶囊 电泳分析 酪蛋白水解 小分子肽 

分 类 号：TS201.2[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]