食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 116 - 123

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038443

研究报告

炭烧干酪的工艺优化及对其在不同成熟期蛋白质降解的研究

  • 马晓蕊 ,
  • 瓮亚楠 ,
  • 陈涛 ,
  • 魏超昆
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  • 1(宁夏大学 食品科学与工程学院,宁夏 银川,750021)
    2(宁夏大学 食品科学与工程学院,宁夏食品微生物应用技术与安全控制重点实验室,宁夏 银川,750021)
第一作者:硕士研究生(魏超昆副教授为通信作者,E-mail:weichaokun@nxu.edu.cn)

收稿日期: 2024-01-02

  修回日期: 2024-01-18

  网络出版日期: 2025-01-23

基金资助

2021年自治区重点研发计划(引才专项)(2021BEB04049);2022年宁夏回族自治区青年科技人才托举工程

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Process optimization of fermented brown cheese and study of its protein degradation at different stages of ripening

  • MA Xiaorui ,
  • WENG Yanan ,
  • CHEN Tao ,
  • WEI Chaokun
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  • 1(College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    2(Ningxia Key Laboratory of Food Microorganism Application Technology and Safety Control, College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)

Received date: 2024-01-02

  Revised date: 2024-01-18

  Online published: 2025-01-23

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摘要

为了开发干酪新品种,探究美拉德反应对炭烧干酪发酵过程中理化指标及其蛋白质降解量的影响,通过单因素和响应面法优化炭烧干酪的试验工艺条件,并对不同成熟期的炭烧干酪进行理化指标、蛋白质降解度、游离氨基酸以及蛋白酶活力的测定。最终结果表明,炭烧干酪的最佳工艺条件为,葡萄糖添加量10%、加热温度95 ℃、加热时间3.0 h。实验结果表明,炭烧干酪在发酵过程中,pH和水分逐渐下降,蛋白质分解量和总游离氨基酸增加,蛋白酶活力和乳酸菌总数先增加后降低;在发酵中期,炭烧干酪的水分含量、脂肪以及蛋白质含量低于普通干酪,这是美拉德反应致使蛋白质和脂肪球膜蛋白发生变性,失去脂肪球膜的脂肪不稳定发生凝结,从而使得蛋白质和脂肪含量下降。

关键词： 美拉德反应; 炭烧干酪; 蛋白质降解度; 理化指标; 酶活力

本文引用格式

马晓蕊 , 瓮亚楠 , 陈涛 , 魏超昆 . 炭烧干酪的工艺优化及对其在不同成熟期蛋白质降解的研究[J]. 食品与发酵工业, 2025 , 51(1) : 116 -123 . DOI: 10.13995/j.cnki.11-1802/ts.038443

Abstract

In order to develop new cheese varieties and to investigate the effect of the Maillard reaction on the physicochemical indexes and protein degradation during the fermentation of fermented brown cheese.The experimental process conditions of fermented brown cheese were optimized by single factor and response surface methodology, and the physicochemical indexes, protein degradation, free amino acid, and protease activity of fermented brown cheeses of different ripening stages were determined.The final results showed that the optimum process conditions for fermented brown cheese were:glucose addition of 10 %, heating temperature of 95 ℃, and heating time of 3.0 h.The experimental results showed that the pH and moisture of fermented brown cheese gradually decreased;The amount of proteolytic degradation and the total free amino acids increased;And the protease activity and the total number of lactic acid bacteria increased and then decreased.In the middle stage of the fermentation, the moisture content, the fat content and the protein content of fermented brown cheese were lower than ordinary cheese.This was due to the denaturation of proteins and fat globule proteins as a result of the Maillard reaction.The fat that had lost its globule membrane was destabilized and coagulates, resulting in a decrease in fat content.

Key words： Maillard reaction; fermented brown cheese; protein degradation; physical and chemical indexes; enzyme activity

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