食品与发酵工业 >

2024 , Vol. 50 >Issue 8: 8 - 16

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036210

研究报告

贝莱斯芽孢杆菌YH-1凝乳酶对切达干酪成熟特性及生物活性的影响

  • 刘同吉 ,
  • 王艺会 ,
  • 薛瑞 ,
  • 任青霞 ,
  • 杨贞耐
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  • (北京工商大学,北京老年营养与健康教育部重点实验室,北京食品营养与人类健康高精尖创新中心,北京,100048)
第一作者:硕士研究生(杨贞耐教授为通信作者,E-mail:yangzhennai@th.btbu.edu.cn)

收稿日期: 2023-05-22

  修回日期: 2023-05-30

  网络出版日期: 2024-06-11

基金资助

国家自然科学基金面上项目(32272296)

收起

Effect of milk-clotting enzyme from Bacillus velezensis YH-1 on ripening properties and bioactivity of Cheddar cheese

  • LIU Tongji ,
  • WANG Yihui ,
  • XUE Rui ,
  • REN Qingxia ,
  • YANG Zhennai
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  • (Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China)

Received date: 2023-05-22

  Revised date: 2023-05-30

  Online published: 2024-06-11

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摘要

为了研究贝莱斯芽孢杆菌YH-1凝乳酶对切达干酪品质的影响,以商品凝乳酶制作的切达干酪(干酪A)为对照组,以70%的商品凝乳酶和30%的YH-1凝乳酶(干酪B),以及YH-1凝乳酶(干酪C)制作的切达干酪为实验组,比较3组干酪在4 ℃成熟12周过程中成熟特性和生物活性的变化。结果表明,干酪A和干酪B在干酪得率、总蛋白含量和氯化钠含量等指标之间没有显著差异(P＞0.05)。干酪C的得率和脂肪含量低于干酪A,但总蛋白含量更高。与干酪A相比,干酪C在成熟过程中水分含量和pH值显著偏低,其中乳酸乳球菌活菌数没有明显变化,但在第12周的pH 4.6可溶性氮含量和12%(体积分数)三氯乙酸可溶性氮含量高于干酪A。干酪C的硬度显著高于干酪A和干酪B,而干酪B中的游离氨基酸含量高于干酪C和干酪A。干酪B和干酪C在成熟过程中所产生的醇类、酮类、酸类、酯类和苯环类化合物的含量高于干酪A。干酪生物活性研究表明,用YH-1凝乳酶制作的切达干酪能提高干酪的抗氧化能力和铁离子螯合能力。因此,YH-1凝乳酶具有部分代替商品凝乳酶生产干酪的潜力。

关键词： 贝莱斯芽孢杆菌YH-1凝乳酶; 切达干酪; 成熟特性; 生物活性

本文引用格式

刘同吉 , 王艺会 , 薛瑞 , 任青霞 , 杨贞耐 . 贝莱斯芽孢杆菌YH-1凝乳酶对切达干酪成熟特性及生物活性的影响[J]. 食品与发酵工业, 2024 , 50(8) : 8 -16 . DOI: 10.13995/j.cnki.11-1802/ts.036210

Abstract

To study the effect of the milk-clotting enzyme (MCE) from Bacillus velezensis YH-1 on the quality of Cheddar cheese, cheeses were made with commercial rennet (Cheese A) as the control group, and with 70% commercial rennet and 30% YH-1 MCE (Cheese B), and YH-1 MCE (Cheese C) as the experimental groups, comparing changes of the ripening properties and bioactivities of the three groups of cheese during ripening at 4 ℃ for 12 weeks.Results showed that there was no significant difference between cheese A and cheese B in terms of cheese yield, total protein content and sodium chloride content (P>0.05).The yield and fat content of cheese C were lower than those of cheese A, but its total protein content was higher.Compared with cheese A, cheese C had significantly lower moisture content and pH with no significant change in the viable counts of lactococci during ripening, but it contained more pH 4.6-soluble nitrogen and 12% TCA-soluble nitrogen at week 12 than cheese A.Furthermore, cheese C was significantly harder than cheese A and cheese B, while cheese B had higher content of free amino acids than cheese C and cheese A.More alcohols, ketones, acids, esters and benzene-ring compounds were formed during ripening in cheese B and cheese C than cheese A.Study on the bioactivities of cheese showed that Cheddar cheese made with YH-1 MCE had increased antioxidant and iron ion chelating capacity.Thus, YH-1 MCE has the potential to partially replace commercial rennet for cheese production.

Key words： milk-clotting enzyme of YH-1; Cheddar cheese; ripening; bioactivity

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