益生菌对契达干酪成熟过程中抗氧化性变化的影响  

Effect of Probiotics on Antioxidant Activities of Cheddar Cheese during Ripening Period

作　　者：陈萍 刘璐[1] 李晓东[1] 曲秀伟 王海霞[1] 张秀秀[1] CHEN Ping;LIU Lu;LI Xiaodong;QU Xiuwei;WANG Haixia;ZHANG Xiuxiu(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science, Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品科学》2018年第22期179-185,共7页Food Science

基　　金：哈尔滨市应用技术研究与开发项目(2017RAQXJ087)。

摘　　要：为确定益生菌对契达干酪抗氧化性变化的影响,在菌株具备良好耐酸、耐盐性,适用于干酪生产前提下,以水解性和抗氧化性为指标,分别筛选出水解能力和抗氧化能力较强的菌株,并将其添加到契达干酪中,不添加益生菌的干酪为空白组,对干酪成熟过程中活菌数和抗氧化性进行分析。结果表明,9株益生菌中,瑞士乳杆菌(Lactobacillus helveticus)1.0612和鼠李糖乳杆菌(Lactobacillus rhamnosus)1.0911分别具有较强的水解能力和抗氧化能力。在成熟过程中,添加L. helveticus 1.0612和L. rhamnosus 1.0911的两组干酪活菌数无显著差异,但均显著高于空白组。3组干酪抗氧化能力均先升高再降低、最后趋于平缓,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基清除能力均在第4个月达到最大,还原能力在第5个月达到最大,且添加水解能力强的L. helveticus 1.0612干酪各项抗氧化能力的最大值(DPPH自由基、羟自由基清除能力和还原能力分别为51.05%、49.97%、0.66)均显著高于添加L. rhamnosus 1.0911的干酪(47.30%、46.19%、0.56)(P<0.05)。因此,在契达干酪中添加水解能力较强的菌株,相比于添加本身具有良好抗氧化活性的菌株,可能会加剧干酪的蛋白水解,生成具有抗氧化能力的短肽和氨基酸,从而提高干酪的抗氧化活性。Our study evaluated the acid and salt tolerance of 9 strains of probiotics to screen them for cheese production.We selected one strain with higher hydrolysis activity and another strain with higher antioxidant activity,and added them to Cheddar cheese,respectively.Cheddar cheese without probiotics was used as the control.We studied the viability and antioxidant activity of all samples to determine the effect of various probiotics on antioxidant properties of cheese.The results showed that Lactobacillus helveticus 1.0612 possessed better hydrolysis activity while Lactobacillus rhamnosus 1.0911 possessed better antioxidant activity.During the ripening period,viable counts in the probiotic cheeses were significantly higher than those in the control(P<0.05),but there was no significant difference between the probiotic cheeses(P>0.05).For all three cheeses,antioxidant properties were increased first,then decreased,and finally leveled off.The scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals reached the maximum at the 4th month while reducing power reached the maximum at the 5th month.The DPPH and hydroxyl radical scavenging capacity and reducing power(51.05%,49.97%and 0.66)of the cheese with L.helveticus 1.0612 were significantly higher than those(47.30%,46.19%and 0.56)of the cheese with L.rhamnosus 1.0911,respectively(P<0.05).Therefore,we concluded that compared with the strain with good antioxidant activity,adding the strain with high hydrolysis activity to cheese can promote protein breakdown into antioxidant short-chain peptides and amino acids,consequently enhancing antioxidant activity in cheese.

关 键 词：益生菌 契达干酪 水解能力 抗氧化活性 成熟期 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]