贝莱斯芽孢杆菌YH-1凝乳酶对切达干酪成熟特性及生物活性的影响  

Effect of milk-clotting enzyme from Bacillus velezensis YH-1 onripening properties and bioactivity of Cheddar cheese

作　　者：刘同吉 王艺会 薛瑞 任青霞 杨贞耐[1] LIU Tongji;WANG Yihui;XUE Rui;REN Qingxia;YANG Zhennai(Key Laboratory of Geriatric Nutrition and Health of Ministry of Education,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学,北京老年营养与健康教育部重点实验室,北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《食品与发酵工业》2024年第8期8-16,I0001,共10页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(32272296)。

摘　　要：为了研究贝莱斯芽孢杆菌YH-1凝乳酶对切达干酪品质的影响,以商品凝乳酶制作的切达干酪(干酪A)为对照组,以70%的商品凝乳酶和30%的YH-1凝乳酶(干酪B),以及YH-1凝乳酶(干酪C)制作的切达干酪为实验组,比较3组干酪在4℃成熟12周过程中成熟特性和生物活性的变化。结果表明,干酪A和干酪B在干酪得率、总蛋白含量和氯化钠含量等指标之间没有显著差异(P>0.05)。干酪C的得率和脂肪含量低于干酪A,但总蛋白含量更高。与干酪A相比,干酪C在成熟过程中水分含量和pH值显著偏低,其中乳酸乳球菌活菌数没有明显变化,但在第12周的pH 4.6可溶性氮含量和12%(体积分数)三氯乙酸可溶性氮含量高于干酪A。干酪C的硬度显著高于干酪A和干酪B,而干酪B中的游离氨基酸含量高于干酪C和干酪A。干酪B和干酪C在成熟过程中所产生的醇类、酮类、酸类、酯类和苯环类化合物的含量高于干酪A。干酪生物活性研究表明,用YH-1凝乳酶制作的切达干酪能提高干酪的抗氧化能力和铁离子螯合能力。因此,YH-1凝乳酶具有部分代替商品凝乳酶生产干酪的潜力。To study the effect of the milk-clotting enzyme(MCE)from Bacillus velezensis YH-1 on the quality of Cheddar cheese,cheeses were made with commercial rennet(Cheese A)as the control group,and with 70%commercial rennet and 30%YH-1 MCE(Cheese B),and YH-1 MCE(Cheese C)as the experimental groups,comparing changes of the ripening properties and bioactivities of the three groups of cheese during ripening at 4℃for 12 weeks.Results showed that there was no significant difference between cheese A and cheese B in terms of cheese yield,total protein content and sodium chloride content(P>0.05).The yield and fat content of cheese C were lower than those of cheese A,but its total protein content was higher.Compared with cheese A,cheese C had significantly lower moisture content and pH with no significant change in the viable counts of lactococci during ripening,but it contained more pH 4.6-soluble nitrogen and 12%TCA-soluble nitrogen at week 12 than cheese A.Furthermore,cheese C was significantly harder than cheese A and cheese B,while cheese B had higher content of free amino acids than cheese C and cheese A.More alcohols,ketones,acids,esters and benzene-ring compounds were formed during ripening in cheese B and cheese C than cheese A.Study on the bioactivities of cheese showed that Cheddar cheese made with YH-1 MCE had increased antioxidant and iron ion chelating capacity.Thus,YH-1 MCE has the potential to partially replace commercial rennet for cheese production.

关 键 词：贝莱斯芽孢杆菌YH-1凝乳酶 切达干酪 成熟特性 生物活性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]