解淀粉芽孢杆菌GSBa-1凝乳酶对切达干酪成熟过程中蛋白水解及生物活性的影响  

Proteolysis and Bioactivity of Cheddar Cheese as Influenced by Milk-clotting Enzyme from Bacillus amyloliquefaciens GSBa-1

作　　者：赵笑[1] 蔡淼 杨智杰 罗天淇 陈超 曹永强 杨贞耐[1,2] ZHAO Xiao;CAI Miao;YANG Zhijie;LUO Tianqi;CHEN Chao;CAO Yongqiang;YANG Zhennai(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China;Dongjun(Yucheng)Dairy Co.Ltd.,Dezhou 253000,China)

机构地区：[1]北京食品营养与人类健康高精尖创新中心,北京市食品添加剂工程技术研究中心,北京工商大学,北京100048 [2]东君乳业(禹城)有限公司,山东德州253000

出　　处：《食品科学》2020年第22期103-111,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFC1604302);国家自然科学基金面上项目(31871823)。

摘　　要：利用解淀粉芽孢杆菌GSBa-1凝乳酶和商业凝乳酶制作切达干酪,分3个实验组:商业凝乳酶(干酪A),70%商业凝乳酶+30%GSBa-1凝乳酶(干酪B),GSBa-1凝乳酶(干酪C);测定3组干酪在12周的成熟过程中各项理化指标、蛋白水解和生物活性变化。微流变学结果表明,GSBa-1凝乳酶具有接近商业凝乳酶的良好凝乳效果。与干酪A相比,干酪C在成熟过程中pH值显著偏低,水分含量较高,乳酸乳球菌数由9.77(lg(CFU/g))显著下降至5.08(lg(CFU/g));蛋白水解活力、pH 4.6可溶性氮和12%三氯乙酸可溶性氮含量较高。干酪C成熟过程中钙离子和锌离子的螯合能力,抗氧化能力包括1,1-二苯基-2-三硝基苯肼自由基及2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力都显著高于干酪A。干酪B的金属离子螯合能力和抗氧化能力介于干酪A和干酪C之间。不同组干酪的降血糖功能包括对α-淀粉酶和α-葡萄糖苷酶的抑制能力则没有明显差别。因此,利用GSBa-1凝乳酶部分代替商业酶加工切达干酪制作,可以控制干酪成熟过程中蛋白水解,保持干酪良好的品质特性的同时提高干酪的生物活性。Commercial rennet,70%commercial rennet+30%milk-clotting enzyme(GSBa-1 MCE)from Bacillus amyloliquefaciens GSBa-1 and GSBa-1 MCE were used for making Cheddar cheeses A,B and C,respectively.Changes in physicochemical parameters,proteolysis and bioactivity of cheese during 12 weeks of ripening were studied.Microrheological results showed that GSBa-1 MCE had good milk coagulation ability similar to that of commercial rennet.Compared to cheese A,cheese C exhibited significantly lower pH,higher moisture content,and the content of Lactococcus lactis in cheese C decreased significantly from 9.77(lg(CFU/g))to 5.08(lg(CFU/g));its proteolytic activity,pH 4.6 soluble nitrogen and 12%trichloroacetic acid(TCA)soluble nitrogen content were higher.During cheese ripening,cheese C showed significantly higher calcium-and zinc-chelating ability and stronger antioxidant capacity in terms of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical scavenging ability.The metal chelating ability and antioxidant capacity of cheese B were in the middle.Antidiabetic effect in terms of a-amylase and a-glucosidase inhibition showed no significant difference among the three cheeses.Therefore,GSBa-1 MCA can be use as a partial substitute for commercial rennet for making Cheddar cheese owing to its ability to control proteolysis during ripening,improve the functionality of cheese,and maintain a good quality of cheese.

关 键 词：切达干酪 GSBa-1凝乳酶 蛋白水解 生物活性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]