纤维蛋白溶解酶对干酪质构特性的影响  

Effect of plasmin on cheese textural properties

作　　者：白英[1] 萨仁高娃[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国乳品工业》2016年第4期25-28,共4页China Dairy Industry

摘　　要：采用质构仪及扫描电子显微镜对成熟期干酪质构特性及微观组织状态进行测定,研究纤维蛋白溶解酶对成熟期干酪品质特性的影响。结果显示:两组干酪的质构特性有显著性差异(P<0.05)。不同成熟期干酪样品质构特性指标变化明显(P<0.05)。电镜结果显示,实验组干酪中脂肪颗粒趋于凝聚,且在120 d时从凝胶网络结构中游离出来,同时干酪空隙略微减小,使得干酪组织结构更加细腻。The texture and microstructure of cheeses were studied by texture analyzer and scanning electron microscope during the ripening,the results showed that with the cheese ripening, two groups of cheese have significant difference（P〈0.05） in textural properties. The textural properties changed significantly（P〈0.05） during different ripening stage. The results of scanning electron microscope showed that fat particles tended to form aggregates in the treatment cheese and freed out from gel network at 120 day, as well as a slight decrease in the porosity of the cheese, which made structure of cheese more exquisite.

关 键 词：纤维蛋白溶解酶 干酪 质构 微观结构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]