木瓜蛋白酶对Mozzarella干酪成熟过程中品质特性的影响  

Influence of papain on the properties of Mozzarella cheese during its ripening

作　　者：徐辉艳[1] 

机构地区：[1]陕西学前师范学院生物科学与技术系,陕西西安710100

出　　处：《食品与发酵工业》2016年第1期87-91,共5页Food and Fermentation Industries

基　　金：陕西省自然科学基础研究计划项目(2014JM2-3024)

摘　　要：为研究木瓜蛋白酶对Mozzarella干酪成熟过程中品质特性的影响,对两组Mozzarella干酪在成熟过程中的质构、蛋白降解、融化性、油脂析出性、色度、风味物质等进行测定。结果表明:添加木瓜蛋白酶Mozzarella干酪的硬度、弹性、咀嚼性、内聚性均显著低于对照组Mozzarella干酪(P<0.05),p H 4.6 SN/TN、12%TCA SN/TN、融化性在成熟24天后显著高于对照组Mozzarella干酪(P<0.05),挥发性风味化合物的种类、部分挥发性物质的含量都较对照组Mozzarella干酪少。In order to investigate the influence of papain on the properities of Mozzarella cheese,the texture,soluble nitrogen,melt properties,free oil formation,ΔE,flavour compounds were determined. Results showed that hardness,springiness,chewiness,cohesiveness of mozzarella cheese added with papain were significantly lower than those of control cheese（ P 0. 05）. SN / TN at p H 4. 6,SN / TN in 12% TCA,and melt property were significantly higher than those of the control cheese after ripened for 24 days（ P 0. 05）. Types of volatile flavor compounds and the contents of some of them were less than those in control group of mozzarella cheese.

关 键 词：木瓜蛋白酶 MOZZARELLA干酪 质构 蛋白降解 风味 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]