切达奶酪生产过程中三种天然牛奶抗菌蛋白的含量

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-05 DOI:10.1016/j.idairyj.2024.106106

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引用次数: 0

摘要

奶酪质量的变化是由许多因素造成的。其中，有些因素会影响奶酪的微生物群，如原生乳抗菌蛋白。本项目旨在确定奶酪制作过程中乳铁蛋白（LF）、乳过氧化物酶（LP）和溶菌酶（LZ）的浓度和活性。每种抗菌蛋白都用两种方法进行了分析。使用酶联免疫吸附试验（ELISA）技术分析每种抗菌蛋白。此外，LP 和 LZ 分别用光谱法和荧光法测量。尽管 ELISA 和其他方法得出的结果之间缺乏相关性，但生牛奶和热牛奶中 LF、LP 和 LZ 的测量结果显示没有显著差异。选择 ELISA 方法是为了确定热牛奶制成的新鲜奶酪中 LF、LP 和 LZ 的保留情况。对加拿大一家乳品加工商和一家试验工厂生产的商业切达奶酪进行了总共 12 次独立检测评估。奶酪中三种抗菌蛋白的浓度和活性比牛奶中高，平均高出 3.5 倍。这些结果使人们能够更好地了解牛奶中的抗菌蛋白在奶酪制作过程中的转变，并有可能控制它们的浓度。

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Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese

Variations in cheese quality are explained by many factors. Among them, some influence the microbiota of cheeses such as native milk antimicrobial proteins. This project aimed to determine the concentration and activity of lactoferrin (LF), lactoperoxidase (LP) and lysozyme (LZ) during cheesemaking. Each antimicrobial protein was analyzed by two methods. An enzyme-linked immunosorbent assay (ELISA) technique was utilized to analyze each antimicrobial protein. In addition, LP was measured by spectrometry and LZ by fluorescence. Despite the lack of correlation between the results obtained by ELISA and the other methods, the measurement of LF, LP and LZ in raw milk and thermized milk showed no significant differences. The ELISA methods were selected to determine the retention of LF, LP and LZ in fresh cheese made from thermized milk. A total of 12 independent assays of cheddar cheese made commercially by a Canadian Dairy processor and at a pilot plant were evaluated. The concentration and activity of the three antimicrobial proteins were higher in cheese than in milk by an average factor of 3.5. These results allow a better understanding of the transition of the antimicrobial proteins present in milk when making cheese and to potentially, be able to control their concentration.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.