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核农学报  2015 

提高成熟温度对牦牛乳硬质干酪蛋白质降解的影响

DOI: 10.11869/j.issn.100-8551.2015.01.0070, PP. 70-78

Keywords: 成熟温度,牦牛乳硬质干酪,蛋白质降解,苦味

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Abstract:

为了了解提高成熟温度对牦牛乳硬质干酪成熟过程中蛋白质降解与苦味程度的影响,本文研究了5、10、15℃成熟牦牛乳硬质干酪在1~6个月成熟过程中pH值4.6可溶性氮含量、12%TCA可溶性氮含量、5%PTA可溶性氮含量、游离氨基酸和苦味程度的变化,并利用RP-HPLC对pH值4.6可溶性氮提取物肽分布进行了分析。结果表明:成熟温度和时间显著影响干酪成熟过程中以pH值4.6可溶性氮含量、12%TCA可溶性氮含量、5%PTA可溶性氮含量、游离氨基酸等所体现的蛋白质降解程度。提高成熟温度导致pH值4.6可溶性氮含量、12%TCA可溶性氮含量、5%PTA可溶性氮含量、游离氨基酸含量等增加,特别是15℃在成熟早期能较快增加干酪12%TCA可溶性氮含量、5%PTA可溶性氮含量。RP-HPLC分析显示从5℃提高到15℃时,干酪pH值4.6可溶性氮提取物亲水性肽含量增加,疏水性肽含量降低。除5、10、15℃成熟2个月干酪具有非常轻微的苦味之外,15℃成熟干酪比5、10℃成熟干酪具有较强苦感,成熟4个月后,10、15℃成熟干酪具有中等较强苦味,且差异不显著(P≥0.05)。该研究为加快牦牛乳硬质干酪成熟提供了试验数据。

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