两种乳源切达干酪成熟期间蛋白质降解状况对比
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摘要
为了了解中国特色水牛乳切达干酪成熟过程中蛋白质降解的情况,以荷斯坦牛乳切达干酪为对照,用凯氏定氮法研究两种干酪的磷钨酸可溶性氮(PTA-SN)、三氯乙酸可溶性氮(TCA-SN)和pH 4.6可溶性氮(pH 4.6-SN)在干酪成熟期间的变化情况。结果表明:在成熟期90 d内,两种切达干酪在成熟过程中PTA-SN、TCA-SN和pH 4.6-SN含量随着成熟时间的延长逐渐增大,且成熟温度越高,增加得越多,最终分别上升了约5%～10%,1%～10%,2%～5%。中国水牛乳切达干酪蛋白降解程度更深。
In order to investigate the proteolysis of Cheddar cheese made from Chinese buffalo milk,the cheese made from Holstein milk was regarded as control,the kjeldahl was used to study this two kinds of Cheddar cheeses' changes of phosphotungstic acid soluble nitrogen、 trichloroacetic acid soluble nitrogen and pH 4.6 soluble nitrogen,.The results indicated that:In the mature period of 90 days,the PTA-SN、 TCA-SN and pH 4.6-SN of this two kinds of Cheddar cheese increased gradually with higher the temperature and more the increment,and rose about 5%～10%,1%～10%,2%～5%,respectively.The Cheddar cheese made from Chinese buffalo milk had deeper protein degradation.
In order to investigate the proteolysis of Cheddar cheese made from Chinese buffalo milk,the cheese made from Holstein milk was regarded as control,the kjeldahl was used to study this two kinds of Cheddar cheeses' changes of phosphotungstic acid soluble nitrogen、 trichloroacetic acid soluble nitrogen and pH 4.6 soluble nitrogen,.The results indicated that:In the mature period of 90 days,the PTA-SN、 TCA-SN and pH 4.6-SN of this two kinds of Cheddar cheese increased gradually with higher the temperature and more the increment,and rose about 5%～10%,1%～10%,2%～5%,respectively.The Cheddar cheese made from Chinese buffalo milk had deeper protein degradation.
引文
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2 Sousa M J,Ardo Y,McSweeney P L H.Advances in the study ofproteolysis during cheeseripening[J].International Dairy Journal,2011(11):327～345.
3 Heleni Mallatou,Eleni C Pappa,Vasiliki A Boumba.Proteolysis inTeleme cheese made from ewes’,goats’or a mixture of ewes’andgoats’milk[J].International Dairy Journal,2004(14):977～987
4 Larsson M,Zakora M,Dejmek P,et al.Primary peoteolysis studiedin a cast cheese madefrom micofiltered milk[J].International DairyJournal,2006(16):623～632.
5 Costabel L,Pauletti M S,Hynes E.Proteolysis in Mozzarellacheeses manufactured by different industrial processes[J].Journal ofDairy Science,2007,90(5):2 103～2 112.
6 Gaiaschi A,Beretta B,Poiesi C,et al.Proteolysis ofαs-casein as amarker of grana padano cheese ripening[J].Journal of Dairy Sci-ence,2000,83(12):2 733～2 739.
7 Gaiaschi A,Beretta B,Poiesi C,et al.Proteolysis ofβ-casein as amarker of grana padano cheese ripening[J].Journal of Dairy Sci-ence,2001,84(1):60～65.
8张富新,艾启俊.羊奶干酪成熟期间蛋白质降解的研究[J].北京农学院学报,1996,11(2):51～56.
9邹鲤岭,李昌盛.切达干酪成熟期间蛋白质降解的研究[J].乳业科学与技术,2010(2):69～71.
10刘会平,南庆贤,马长伟.Mozzarella干酪成熟中蛋白水解与功能特性的变化[J].农业工程学报,2006,22(6):182～187.
11刘雅楠.蓝纹干酪加工与成熟的研究[D].天津:天津科技大学,2007.
12 Dimitra Dimitrellou,Panagiotis Kandylis,Athanasios Mallouchos.Effect of freeze-dried kefir culture on proteolysis in feta-type andwhey-cheeses[J].Food Chemistry,2010(119):795～800.
13 Park Y W,Jin Y K.Photolytic patterns of Caciotta and MontereyJack hard goat milk cheeses as evaluated by SDS-PAGE and den-sitometric analyses[J].Small Ruminant Research,1998(28):263～272.
14 Daniela D Voigt,Francois Chevalier,John A Donaghy,et al.Effectof high-pressure treatment of milk for cheese manufacture on pro-teolysis,lipolysis,texture and functionality of Cheddar cheese dur-ing ripening[J].Innovative Food Science and Emerging Tech-nologies,2012(13):23～30.
15 Freni K Tavariaa,Inmaculada Francob,F Javier Carballo.Aminoacid and soluble nitrogen evolution throughout ripening of Serra daEstrela cheese[J].International Dairy Journal,2003(13):537～545.
16 Fox P F,Walley B F.Influence of sodium chloride on the proteol-ysis of casein by rennet and by pepsin[J].Journal of Dairy Re-search,1971(38):165～170.
17 Roberto J Ceruti,Susana E Zorrilla,Guillermo A Sihufe.The in-fluence of elevated initial ripening temperature on the proteolysisinReggianito cheese[J].Food research international,2012(48):34～40.
18 Shakeel-Ur-Rehman,Banks J M,McSweeney P L H.Effect ofripening temperature on the growth and significance of non-starterlactic acid bacteria in Cheddar cheese made from raw or pas-teurised milk[J].International Dairy Journal,2000(10):45～53.
18 Francisco JoséDelgado,JoséGonzález-Crespo,Ramón Cava,et al.Changes in microbiology,proteolysis,texture and sensory charac-teristics of raw goat milk cheeses treated by high-pressure at dif-ferent stages of maturation[J].LWT-Food Science and Technology,2012(48):268～275.
20 Faccia M,Picariello G,Trani A,et al.Proteolysis of Cacioricottacheese made from goat milk coagulated with caprifig(Ficus caricasylvestris)or calf rennet[J].Eur Food Res Technol,2012(234):527～533.
21 De Wit M,Osthoff G,Viljoen B C.A comparative study of lipoly-sis and proteolysis in Cheddar cheese and yeast-inoculated Ched-dar cheeses during ripening[J].Enzyme and Microbial Technology,2005(37):606～616.
2 Sousa M J,Ardo Y,McSweeney P L H.Advances in the study ofproteolysis during cheeseripening[J].International Dairy Journal,2011(11):327～345.
3 Heleni Mallatou,Eleni C Pappa,Vasiliki A Boumba.Proteolysis inTeleme cheese made from ewes’,goats’or a mixture of ewes’andgoats’milk[J].International Dairy Journal,2004(14):977～987
4 Larsson M,Zakora M,Dejmek P,et al.Primary peoteolysis studiedin a cast cheese madefrom micofiltered milk[J].International DairyJournal,2006(16):623～632.
5 Costabel L,Pauletti M S,Hynes E.Proteolysis in Mozzarellacheeses manufactured by different industrial processes[J].Journal ofDairy Science,2007,90(5):2 103～2 112.
6 Gaiaschi A,Beretta B,Poiesi C,et al.Proteolysis ofαs-casein as amarker of grana padano cheese ripening[J].Journal of Dairy Sci-ence,2000,83(12):2 733～2 739.
7 Gaiaschi A,Beretta B,Poiesi C,et al.Proteolysis ofβ-casein as amarker of grana padano cheese ripening[J].Journal of Dairy Sci-ence,2001,84(1):60～65.
8张富新,艾启俊.羊奶干酪成熟期间蛋白质降解的研究[J].北京农学院学报,1996,11(2):51～56.
9邹鲤岭,李昌盛.切达干酪成熟期间蛋白质降解的研究[J].乳业科学与技术,2010(2):69～71.
10刘会平,南庆贤,马长伟.Mozzarella干酪成熟中蛋白水解与功能特性的变化[J].农业工程学报,2006,22(6):182～187.
11刘雅楠.蓝纹干酪加工与成熟的研究[D].天津:天津科技大学,2007.
12 Dimitra Dimitrellou,Panagiotis Kandylis,Athanasios Mallouchos.Effect of freeze-dried kefir culture on proteolysis in feta-type andwhey-cheeses[J].Food Chemistry,2010(119):795～800.
13 Park Y W,Jin Y K.Photolytic patterns of Caciotta and MontereyJack hard goat milk cheeses as evaluated by SDS-PAGE and den-sitometric analyses[J].Small Ruminant Research,1998(28):263～272.
14 Daniela D Voigt,Francois Chevalier,John A Donaghy,et al.Effectof high-pressure treatment of milk for cheese manufacture on pro-teolysis,lipolysis,texture and functionality of Cheddar cheese dur-ing ripening[J].Innovative Food Science and Emerging Tech-nologies,2012(13):23～30.
15 Freni K Tavariaa,Inmaculada Francob,F Javier Carballo.Aminoacid and soluble nitrogen evolution throughout ripening of Serra daEstrela cheese[J].International Dairy Journal,2003(13):537～545.
16 Fox P F,Walley B F.Influence of sodium chloride on the proteol-ysis of casein by rennet and by pepsin[J].Journal of Dairy Re-search,1971(38):165～170.
17 Roberto J Ceruti,Susana E Zorrilla,Guillermo A Sihufe.The in-fluence of elevated initial ripening temperature on the proteolysisinReggianito cheese[J].Food research international,2012(48):34～40.
18 Shakeel-Ur-Rehman,Banks J M,McSweeney P L H.Effect ofripening temperature on the growth and significance of non-starterlactic acid bacteria in Cheddar cheese made from raw or pas-teurised milk[J].International Dairy Journal,2000(10):45～53.
18 Francisco JoséDelgado,JoséGonzález-Crespo,Ramón Cava,et al.Changes in microbiology,proteolysis,texture and sensory charac-teristics of raw goat milk cheeses treated by high-pressure at dif-ferent stages of maturation[J].LWT-Food Science and Technology,2012(48):268～275.
20 Faccia M,Picariello G,Trani A,et al.Proteolysis of Cacioricottacheese made from goat milk coagulated with caprifig(Ficus caricasylvestris)or calf rennet[J].Eur Food Res Technol,2012(234):527～533.
21 De Wit M,Osthoff G,Viljoen B C.A comparative study of lipoly-sis and proteolysis in Cheddar cheese and yeast-inoculated Ched-dar cheeses during ripening[J].Enzyme and Microbial Technology,2005(37):606～616.