不同温度条件下地衣芽孢杆菌凝乳酶的凝乳性能  

Coagulation properties of rennet from Bacillus licheniformis at different temperatures

作　　者：李贻珍 牛珂平 曹瑛瑛 王莹[1] 文鹏程[1] 乔海军[3] 张卫兵[1] 张忠明[1] LI Yizhen;NIU Keping;CAO Yingying;WANG Ying;WEN Pengcheng;QIAO Haijun;ZHANG Weibing;ZHANG Zhongming(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Qinwangchuan agricultural high-tech industry development demonstration base management office,Lanzhou 730030,China;College of Sciences,Gansu Agricultural University,Lanzhou 730070,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]秦王川农业高科技产业开发示范基地管理办公室,甘肃兰州730030 [3]甘肃农业大学理学院,甘肃兰州730070

出　　处：《食品与发酵工业》2021年第12期48-54,共7页Food and Fermentation Industries

基　　金：国家自然科学基金(31760466,31960486,31560442,21864002);甘肃省自然科学基金(20JR10RA524)。

摘　　要：为研究温度对地衣芽孢杆菌D3.11凝乳酶凝乳性能的影响,以脱脂乳为底物,并以商品凝乳酶为对照,分析凝乳过程中黏度、浊度、持水力、OD值及流变学特性的变化规律,观察凝块的微观结构。结果表明,随着凝乳温度的升高,2种酶体系的黏度值逐渐增大,温度较高时,长时间凝乳会导致体系黏度值下降;在30~45℃时2种酶体系的浊度分别随温度升高显著增大(P<0.05);流变学特性表明,商品酶体系所能达到的储能模量(G′)的峰值为269.01 Pa,大于地衣芽孢杆菌D3.11凝乳酶体系的峰值232.91 Pa,且随着凝乳温度的上升,2种酶体系的G′不断下降,商品酶体系比地衣芽孢杆菌体系的G′下降更快;2种酶体系持水力均随温度的上升呈先上升后下降的趋势,在35℃时2种酶体系的持水力均达到最大;2种酶体系的乳清OD值随温度升高显著增大(P<0.05),地衣芽孢杆菌凝乳酶体系的乳清OD值均大于商品酶体系;利用激光扫描共聚焦显微镜观察微观结构,发现40℃条件下2种酶体系的凝乳效果最好。该研究发现温度对地衣芽孢杆菌D3.11凝乳酶的凝乳性能影响显著,实验结果可为地衣芽孢杆菌凝乳酶的应用提供理论依据。To determine the effect of temperature on the coagulant performance of chymosin from Bacillus licheniformis D3.11,the viscosity,turbidity,water retention,OD value,microstructure and rheological properties were analyzed during the coagulant process.Skimmed milk was used as the substrate and the commercial chymosin as control.The results showed that the viscosity of these two enzyme systems increased with the increase of temperature in milk curding,but decreased gradually when the temperature was higher.The turbidity increased significantly when the temperature increased from 30℃to 45℃(P<0.05).Rheological properties showed that commercial enzyme system can achieve higher energy storage modulus G′peak(269.01 Pa)than the B.licheniformis D3.11 rennet system(232.91 Pa).Also,a rise in curding temperature resulted in the fall of energy storage modulus G′in both enzyme systems,however the fall was more rapid in B.licheniformis system than in the commercial chymosin.The water holding capacity of both systems increased first and then decreased with the rise of temperature,and reached their maximum at 35℃.The whey OD value of both systems increased significantly with the increase of temperature(P<0.05),and the whey OD of B.licheniformis system was higher than that of the commercial chymosin.Confocal microscope screening of the microstructure showed that both systems had their best coagulant effect at 40℃.The results revealed that temperature significantly affected the milk clotting performance of chymosin from B.licheniformis D3.11.This study provides a theoretical basis for the application of chymosin from B.licheniformis.

关 键 词：地衣芽孢杆菌 温度 凝乳酶 凝乳特性 流变学特性 激光扫描共聚焦显微镜 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]