热烫拉伸融化过程对Mozzarella干酪品质、分子间作用力及微观结构的影响  

Effects of Thermal, Stretching and Melting Treatments on Quality, Intermolecular Force and Microstructure of Mozzarella Cheese

作　　者：李红娟[1] 王祎 刘燕 于洪梅 李洪波[1] 于景华[1] LI Hongjuan;WANG Yi;LIU Yan;YU Hongmei;LI Hongbo;YU Jinghua(College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院

出　　处：《食品科学》2020年第3期30-36,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目（31501510）;国家自然科学基金面上项目（31671876）

摘　　要：Mozzarella干酪是目前我国进口量、消费量及大众接受度最高的干酪之一,因其在加热后能够融化拉丝,故在餐饮业中用途极为广泛。本实验通过测定并分析Mozzarella干酪在不同加工处理过程(新鲜凝块、热烫、热烫后拉伸、加热融化、融化后拉丝)中干酪的基本组分、质构、功能特性、分子间作用力、玻璃化转变温度(Tg)及微观结构的变化,研究热烫拉伸及加热融化过程对干酪品质特性的影响,并试图阐明干酪品质特性变化与分子间作用力变化的关系。结果表明,同未处理干酪凝块相比,热烫拉伸过程会造成脂肪损失30.1%,水分质量分数增加15.3%。热烫拉伸后干酪融化性下降,Mozzarella干酪样品同干酪凝块相比,融化性下降0.34 cm,拉丝长度无显著变化。热烫拉伸后,干酪Tg上升1℃,说明拉伸热处理导致干酪蛋白分子间作用力增加,蛋白分子运动性下降。蛋白疏水作用力及干酪蛋白溶解度测定结果表明疏水作用力无明显变化,分子间氢键作用力减少。扫描电子显微镜观察结果表明经热烫拉伸处理后干酪三维网络结构更加致密,同Tg变化及干酪溶解度测定结果一致。Mozzarella cheese is one of the most consumed and most popular cheeses with the highest import volume in China.Because it can be melted and strung when heated,Mozzarella cheese is widely used in catering industry.In this paper,the effects of hot-stretching and melting treatments on the quality characteristics of the cheese were studied,and the relationship between the change of cheese quality characteristics and the change of intermolecular interaction was elucidated.The basic composition,texture and functional properties,intermolecular interaction,glass transition temperature(Tg)and microstructure of Mozzarella cheese with different treatments(untreated,blanching,blanching and stretching,hot-stretching,melting,and melting and stretching)were determined.Compared with untreated samples,hot-stretching resulted in fat loss by 30.1%and an increase in moisture content of 15.3%The melting property of hot-stretched cheese decreased by 0.34 cm compared with untreated samples;the length of the strings of melted cheese did not change significantly,but the stringing strength increased significantly after hot-stretching treatment.After hot-stretching,the Tg value of the cheese increased by 1℃,suggesting that the intermolecular interaction of casein increased,and its mobility decreased.The results of hydrophobic interaction and protein solubility observed by a fluorescent probe showed that there was no significant change in hydrophobic interaction and the intermolecular hydrogen bonding force was reduced.Scanning electron microscopy showed that the three-dimensional network structure of the cheese became more compact after hot-stretching treatment,which was consistent with the change of Tg value and the determination of the solubility of the cheese.

关 键 词：MOZZARELLA干酪 热烫拉伸 作用力 玻璃化转变温度 质构 功能特性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]