奶酪凝固剂对美式天然奶酪蛋白分解的影响以及用其制作的加工奶酪的功能特性

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

International Dairy Journal Pub Date : 2024-11-07 DOI:10.1016/j.idairyj.2024.106135

Ananya C. Biswas , Prafulla Salunke , Lloyd E. Metzger

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引用次数: 0

摘要

重组牛乳球蛋白（RBC）是一种常规用于奶酪生产的酶。重组骆驼胸腺肽（RCC）是一种牛奶凝固剂，具有较高的凝结活性和较低的蛋白水解活性，可用于天然奶酪的生产。本研究旨在确定 RCC 和 RBC 对天然奶酪蛋白分解和加工奶酪（PC）功能的影响。采用两种不同的糜蛋白处理方法制作了六种美式天然奶酪，并在成熟一个月后用于生产 PC。使用 RCC 制作的天然奶酪的初级蛋白水解水平和 αS1-CN 和 β-CN 的水解程度都明显较低 (P < 0.05)。在 PC 中，RCC 处理的热粘度、硬度和损耗正切明显高于 RBC（P < 0.05）。这些结果表明，RCC 可降低天然奶酪中的初级蛋白水解水平，在 PC 中使用时，它可增加坚硬度并降低熔融性。

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Effect of cheese coagulants on American-style natural cheese proteolysis and functional characteristics of process cheese made therefrom

Recombinant bovine chymosin (RBC) is an enzyme routinely used in cheese manufacture. Recombinant camel chymosin (RCC) is a milk coagulant with higher clotting activity and less proteolytic activity for natural cheese manufacture. This study aimed to determine the effect of RCC and RBC on the proteolysis of natural cheese and the functionality of processed cheese (PC). Six American-style natural cheeses were manufactured utilizing two different chymosin treatments and used to produce PC at 1 month of ripening. The natural cheese made using RCC had a significantly (P < 0.05) lower level of primary proteolysis and a lower degree of hydrolysis of αS1-CN and β-CN. The RCC treatment's hot viscosity, hardness, and loss tangent were significantly (P < 0.05) higher than the RBC in the PC. These results demonstrate that RCC results in a reduced level of primary proteolysis in a natural cheese, and when utilized in PC, it increases firmness and decreases meltability.

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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.