三种凝乳酶干酪素理化及功能性质比较  

Comparison of Physical and Chemical Properties and Functional Characteristics of Rennet Caseinsmade by three Kinds of Milk-Clotting Enzymes

作　　者：马江[1] 曹磊[1] 李学朋[1] 杨敏[2] 文鹏程[1] 朱艳[1] 朱建宁 张卫兵[1] MA Jiang;CAO Lei;LI Xue-peng;YANG Min;WEN Peng-cheng;ZHU Yan;ZHU Jian-nin;ZHANG Wei-bing(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China;College of Science,Gansu Agricultural University,Lanzhou Gansu 730070,China;Gansu Food and Drug Administration,Lanzhou Gansu 730000,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃农业大学理学院,甘肃兰州730070 [3]甘肃省食品药品监督管理局,甘肃兰州730000

出　　处：《食品与发酵科技》2018年第4期37-41,共5页Food and Fermentation Science & Technology

基　　金：甘肃农业大学青年导师扶持基金项目(GAU-QNDS-201502);国家自然科学基金(31560442;31760466);甘肃省自然基金项目(1606RJZA079);十二五"农村领域国家科技计划项目(2011AA100903)

摘　　要：对三种不同凝乳酶所制备干酪素的物理化学性质与功能性质进行了对比。结果表明,木瓜蛋白酶干酪素的a*值、b*值比另外两种干酪素高,而其亮度值L*显著低于另外两种(P<0.05)。三种凝乳酶干酪素中,米黑毛霉凝乳酶干酪素的a*值、b*值最小,其L*值与皱胃酶干酪素无显著性差异(P>0.05);不同种类凝乳酶干酪素的营养成分无显著性差异(P>0.05)。3种凝乳酶所制备干酪素的功能性质受pH的影响,但变化趋势没有显著差异(P>0.05);3种凝乳酶干酪素中,米黑毛霉凝乳酶干酪素的热稳定性最高。Physical and chemical properties and functional characteristics of rennet caseins made by milk-clotting enzymes of different origins were compared. The results showed that a＊ and b＊ value of the casein made by papain were significantly higher than others, while L＊ value was significantly lower than others（P〈0.05）. Among them, casein made by milk-clotting enzyme from Mucormiehei have the lowest a＊ and b＊ value. Caseinsmade by milk-clotting enzyme from Mucormiehei and calf rennet were not significant in L＊ value（P〈0.05）; Rennet caseins were not significant in nutritional components. Functional characteristics of rennet caseinschanged remarkably under different p H, but the changing trend of the different caseinswere not significant（P〈0.05）. The thermal stability of casein made by milk-clotting enzyme from Mucormiehei wasthe highest.

关 键 词：凝乳酶 干酪素 性质 

分 类 号：TQ464.8[化学工程—制药化工]