乳清对马苏里拉奶酪成熟过程中蛋白质降解的影响  

Effect of Whey on Protein Degradation of Mozzarella Cheese During Maturation

作　　者：张荣荣 白芳芳 原倩倩 于钰杰 李坤学 马玲[1] ZHANG Rong-rong;BAI Fang-fang;YUAN Qian-qian;YU Yu-jie;LI Kun-xue;MA Ling(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030600,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030600

出　　处：《中国调味品》2022年第1期8-13,20,共7页China Condiment

基　　金：山西省重点研发计划重点项目(201703D211001-06-06)。

摘　　要：将乳清加入原料乳中制作乳清奶酪,并以未添加乳清的奶酪作为对照,对两种奶酪成熟过程中蛋白质降解等品质特性进行检测分析,结果表明:两种奶酪成熟期间pH值均下降,蛋白质含量均不断降低,水分活度不断下降,L*值下降,b*值先下降后小幅度上升,pH 4.6 SN和12%TCA-SN含量不断上升。但整个成熟过程中乳清奶酪的pH更低,乳清奶酪的蛋白质含量高于对照奶酪,乳清奶酪的水分活度高于对照奶酪,乳清奶酪的L*值、b*值均高于对照奶酪(P<0.05),乳清奶酪的pH 4.6 SN和12%TCA-SN含量高于对照奶酪,SDS-PAGE表明在成熟30~60 d的过程中乳清奶酪的蛋白质降解程度大于对照奶酪,奶酪中总氨基酸的含量呈先上升再小幅下降而后又上升的波动式变化,添加乳清的马苏里拉奶酪的氨基酸含量更高。Whey is added into raw milk to make whey cheese,and the quality characteristics of protein degradation in the maturation process of the two kinds of cheese are detected and analyzed taking the cheese without adding whey as the control.The results show that during the maturation,pH value,protein content and water activity of the two kinds of cheese are decreased,the L*value is decreased,the b*value is decreased firstly and then increased slightly,the content of pH 4.6 SN and 12%TCA-SN is increased continuously.However,during the whole maturation process,the pH of whey cheese is lower,the protein content of whey cheese is higher than that of the control cheese,the water activity of whey cheese is higher than that of the control cheese,the L*value and b*value of whey cheese are higher than those of the control cheese(P<0.05),the content of pH 4.6 SN and 12%TCA-SN of whey cheese is higher than that of the control cheese.SDS-PAGE shows that the protein degradation degree of whey cheese is greater than that of the control cheese during 30~60 days'maturation,the total amino acid content of cheese is increased firstly and then decreased slightly and then increased again,the amino acid content of Mozzarella cheese added with whey is higher than that of the control cheese.

关 键 词：马苏里拉奶酪 乳清 蛋白质降解 品质 

分 类 号：T201.21[一般工业技术]