奶酪风味形成的研究进展
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摘要
为深入理解奶酪风味的形成,主要从蛋白酶解、脂肪脂解、乳糖酵解、柠檬酸发酵等角度综述奶酪风味化合物的形成和代谢过程。主要阐述了蛋白酶解过程中天然酶、凝乳酶、发酵剂、二级发酵剂和非发酵剂微生物将蛋白质不断降解成短肽和氨基酸的过程、脂肪酸酶解过程中内酯和丁酸代谢产物的形成过程以及乳糖酵解过程中乳糖主要在乳酸菌作用下转化成乳酸,中间体丙酮酸盐转化为二乙酸、3-羟基-丁酮、乙醛或乙酸。总之,奶酪风味物质主要包括脂肪酸、酯、醛、醇、酮、硫化物、酚、醚等。
In order to provide a deep understanding of flavor formation in cheese, this paper reviews the formation and metabolism of flavor compounds in cheese with respect to proteolysis, lipolysis, and lactase and citric acid fermentation. The focus of this review is on protein breakdown into short-chain peptides and amino acids by natural enzymes, chymotrylase, starter cultures, secondary starter cultures and non-starter microorganisms, the formation of lactone and butyric acid as metabolites during the enzymatic hydrolysis of fatty acids, the conversion of lactose into lactic acid by lactic acid bacteria, and the conversion of the intermediate pyruvate into diacetic acid and 3-hydroxy-butanone, acetaldehyde or acetic acid. Conclusively, the flavor substances of cheese mainly include fatty acids, esters, aldehydes, alcohols, ketones, sulfides, phenols and ethers.
In order to provide a deep understanding of flavor formation in cheese, this paper reviews the formation and metabolism of flavor compounds in cheese with respect to proteolysis, lipolysis, and lactase and citric acid fermentation. The focus of this review is on protein breakdown into short-chain peptides and amino acids by natural enzymes, chymotrylase, starter cultures, secondary starter cultures and non-starter microorganisms, the formation of lactone and butyric acid as metabolites during the enzymatic hydrolysis of fatty acids, the conversion of lactose into lactic acid by lactic acid bacteria, and the conversion of the intermediate pyruvate into diacetic acid and 3-hydroxy-butanone, acetaldehyde or acetic acid. Conclusively, the flavor substances of cheese mainly include fatty acids, esters, aldehydes, alcohols, ketones, sulfides, phenols and ethers.
引文
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[12]宋雪梅,梁琪,张炎,等.干酪苦味肽及减少其积累的研究进展[J].中国乳品工业,2013,41(3):33-36.DOI:10.3969/j.issn.1001-2230.2013.03.008.
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[19]PALMA-HARRIS C,MCFEETERS R F,FLEMING H P.Solid-phase microextraction(SPME)technique for measurement of generation of fresh cucumber flavor compounds[J]. Journal of Agricultural and Food Chemistry,2001,49(9):4203-4207.DOI:10.1021/jf010182w.
[20]田瑞华,马青枝,樊海燕.气相色谱法测定奶酪中游离脂肪酸[C]//第十届全国有机分析研讨会论文集(上册).北京:中国化学会,1998:B37-B38.
[21]GAO S,MOOBERRY E S,STEEL E J L.Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci[J].Applied and Environmental Microbiology,1998,64:4670-4675.DOI:10.1089/oli.1.1998.8.531.
[22]字敏,许世学,和寿英,等.干酪中的游离脂肪酸分离分析[J].云南师范大学学报(自然科学版),1998,12(2):72-74.
[23]ALEWIJN M,SLIWINSKI E L,WOUTERS J T M.Production of fatderived (flavour) compounds during the ripening of Gouda cheese[J]. International Dairy Journal,2005,15(6/9):733-740.DOI:10.1016/j.idairyj.2004.09.009.
[24]朱新鹏,姚敏.奶酪酶解方法及风味成分分析[J].农产品加工(学刊),2011(5):56-58.DOI:10.3969/j.issn.1671-9646(X).2011.05.016.
[25]张春华.蓝纹干酪:干酪家族的一朵奇芭[J].生命科学仪器,2011,9(2):56-58.DOI:10.3969/j.issn.1671-7929.2011.02.023.
[26]PAPANIKOLAOU Z,HATZIKAMARI M,GEORGAKOPOULOS P,et al.Selection of dominant NSLAB from a mature traditional cheese according to their technological properties and in vitro intestinal challenges[J].Journal of Food Science,2012,77(5):298-306.
[27]COVENTRY M J,HILLIER A J,JAGO G R.The metabolism of pyruvate and citrate in the thermoduric cheese starter Streptococcus faecium(Streptococcus durans)[J].Australian Journal of Dairy Technology,1978(4):148-154.
[28]江丽红,周颖喆,洪青,等.市售陈年切达奶酪风味特征及消费者喜好度研究[J].食品工业科技,2014,35(23):275-281.DOI:10.13386/j.issn1002-0306.2014.23.050.
[2]马艳丽,曹雁平,郑福平,等.奶酪的风味组分研究进展[J].中国乳品工业,2013,41(5):36-39.DOI:10.3969/j.issn.1001-2230.2013.05.010.
[3]SINGH T K,DRAKE M A,CADWALLADER K R.Flavor of Cheddar cheese:a chemical and sensory perspective[J].Comprehensive Reviews in Food Science and Food Safety,2010,2(4):166-189.DOI:10.1111/j.1541-4337.2003.tb00021.x.
[4] MILOSAVLJEVI? N P, BLAGOJEVI? P D, SAVI? D S, et al.Application of HS-SPME-GC-MS-derived variables for monitoring ripening-induced changes in cheese volatile compounds[J].Dairy Science and Technology,2012,92(4):321-333.DOI:10.1007/s13594-012-0070-9.
[5]郭本恒.现代乳品手册[M].北京:化学工业出版社,2004:335-336.
[6]WURTH R,LAGKOUVARDOS I,CLAVEL T,et al.Physiological relevance of food grade microcapsules:impact of milk protein based microcapsules on inflammation in mouse models for inflammatory[J].Molecular Nutrition and Food Research,2015,59(8):1629-1634.DOI:10.1002/mnfr.201400885.
[7]FOX P F,STEPANIAK L.Enzyme in cheese technology[J].International Dairy Journal,1993,3(4/6):509-530.DOI:10.1016/0958-6946(93)90029-Y.
[8]张微,张索坤,王希彪.蛋白酶水解降低牛乳酪蛋白抗原性的研究[J].黑龙江畜牧兽医,2014(15):112-115.
[9]DETMERS F J M,KUNJI E R S,LANFERMEIJER F C,et al.Kinetics and specificity of peptide uptake by the oligopeptide transport system of Lactococus lactis[J].Biochemistry,1998,37:108-116.DOI:10.1021/bi981712t.
[10]KUBICKOVA J,GROSCH W.Evaluation of flavour compounds of Camembert cheese[J].International Dairy Journal,1998,8(1):11-16.DOI:10.1016/S0958-6946(98)00015-6.
[11]GAO S,STEELE J.Purification and characterization of oligomeric species of an aromatic amino acid amintransferse from Lactococcus lactis subsp.lactis s3[J].Journal of Food Biochemistry,1998,22:197-211.DOI:10.1111/j.1745-4514.1998.tb00239.x.
[12]宋雪梅,梁琪,张炎,等.干酪苦味肽及减少其积累的研究进展[J].中国乳品工业,2013,41(3):33-36.DOI:10.3969/j.issn.1001-2230.2013.03.008.
[13]YVON M,RIJNEN L.Cheese flavour formation by amino acid catabolism[J].International Dairy,2001,11(4/7):185-201.DOI:10.1016/s0958-6946(01)00049-8.
[14]ENGELS W J M,DEKKERR A.Comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese[J].International Dairy Journal,1997,7:255-263.DOI:10.1016/S0958-6946(97)00003-4.
[15]RICHARD V.Flavour formation from amino acids by lactic acid bacteria predictions from genome sequence analysis[J].International Dairy Journal,2002,12(2/3):111-121.DOI:10.1016/s0958-6946(01)00132-7.
[16]YVON M,THIROUIN S,RIJNEN L,et al.An aminotransferase from Lactococcus lactis initiates conversion of aromatic amino acids to flavor compounds[J]. Applied and Environmental Microbiology, 1997, 63:414-419.DOI:10.1109/TPS.2006.888587.
[17]YESILMEN S,VURAL A,ERKAN M E,et al.Prevalence and antimicrobial susceptibility of Arcobacter species in cow milk,water buffalo milk and fresh village cheese[J].International Journal of Food Microbiology,2014,188:11-14.DOI:10.1016/j.ijfoodmicro.2014.07.006.
[18]郭善广,陈伟,王志江,等.Camembert奶酪加工过程中主要理化特性研究[J].食品与机械,2009,25(2):26-29.
[19]PALMA-HARRIS C,MCFEETERS R F,FLEMING H P.Solid-phase microextraction(SPME)technique for measurement of generation of fresh cucumber flavor compounds[J]. Journal of Agricultural and Food Chemistry,2001,49(9):4203-4207.DOI:10.1021/jf010182w.
[20]田瑞华,马青枝,樊海燕.气相色谱法测定奶酪中游离脂肪酸[C]//第十届全国有机分析研讨会论文集(上册).北京:中国化学会,1998:B37-B38.
[21]GAO S,MOOBERRY E S,STEEL E J L.Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci[J].Applied and Environmental Microbiology,1998,64:4670-4675.DOI:10.1089/oli.1.1998.8.531.
[22]字敏,许世学,和寿英,等.干酪中的游离脂肪酸分离分析[J].云南师范大学学报(自然科学版),1998,12(2):72-74.
[23]ALEWIJN M,SLIWINSKI E L,WOUTERS J T M.Production of fatderived (flavour) compounds during the ripening of Gouda cheese[J]. International Dairy Journal,2005,15(6/9):733-740.DOI:10.1016/j.idairyj.2004.09.009.
[24]朱新鹏,姚敏.奶酪酶解方法及风味成分分析[J].农产品加工(学刊),2011(5):56-58.DOI:10.3969/j.issn.1671-9646(X).2011.05.016.
[25]张春华.蓝纹干酪:干酪家族的一朵奇芭[J].生命科学仪器,2011,9(2):56-58.DOI:10.3969/j.issn.1671-7929.2011.02.023.
[26]PAPANIKOLAOU Z,HATZIKAMARI M,GEORGAKOPOULOS P,et al.Selection of dominant NSLAB from a mature traditional cheese according to their technological properties and in vitro intestinal challenges[J].Journal of Food Science,2012,77(5):298-306.
[27]COVENTRY M J,HILLIER A J,JAGO G R.The metabolism of pyruvate and citrate in the thermoduric cheese starter Streptococcus faecium(Streptococcus durans)[J].Australian Journal of Dairy Technology,1978(4):148-154.
[28]江丽红,周颖喆,洪青,等.市售陈年切达奶酪风味特征及消费者喜好度研究[J].食品工业科技,2014,35(23):275-281.DOI:10.13386/j.issn1002-0306.2014.23.050.