The hard cheese has a long ripening period. The protein degrades to form a certain amount of water-soluble polypeptide, some of the small molecule polypeptides have antioxidant activity. In this study, the relationship between ripening time and antioxidant activity of water-soluble peptide was explored, skim yak milk was used as raw material to prepare hard cheese. The physicochemical index, antioxidant activity and microorganism quantity were determined during 0-6 months maturation. The results showed that regarding the antioxidant activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate, O-2· scavenging rate and OH· scavenging rate reached the peak value after 4 months, which were 52.39%, 63.27% and 49.54% respectively. The increase after one month were 71.43%, 62.20% and 104.39% respectively. The reducing power increased with a value of 24.50% after 2 months. During the 6-month ripening period, the number of microbes showed a downward trend. The total number of lactic acid bacteria and aerobic bacteria decreased by 9.89% and 8.00% after 4 month of maturity. The correlation analysis was performed on each indicator. The results showed that the ripening time affected the antioxidant activity of the water-soluble polypeptide and the bacterial count in cheese; the bacterial count in cheese ripening process affected the concentration of the water-soluble polypeptide and the antioxidant activity.
[1] LI H,MA Y,DONG A,et al.Protein composition of yak milk[J].Dairy Science & Technology,2010,90(1):111-117.
[2] 杨静,梁琪,宋雪梅,等.牦牛乳与荷斯坦牛乳硬质干酪的抗氧化特性比较[J/OL].食品科学,http://kns.cnki.net/kcms/detail/11.2206.TS.20191015.0928.018.html.
[3] GUPTA A,MANN B,KUMAR R,et al.Antioxidant activity of Cheddar cheeses at different stages of ripening[J].International Journal of Dairy Technology,2009,62(3):339-347.
[4] LU I L, QU X W ,XIA Q N,et al.Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion[J].LWT-Food Science and Technology,2018,95:99-106.
[5] LEE J Y,JOUNG J Y,CHOI Y S,et al.Characterisation of microbial diversity and chemical properties of Cheddar cheese prepared from heat-treated milk[J].International Dairy Journal,2016,63:92-98.
[6] ROCHA G F,KISE F,ROSSO A M,et al.Potential antioxidant peptides produced from whey hydrolysis with an immobilized aspartic protease from Salpichroa origanifolia fruits[J].Food Chemistry,2017,237:350-355.
[7] DONNELLY C, KEHLER M. The Oxford Companion to Cheese[M]. London:Oxford University Press,2016.
[8] 曲秀伟,刘璐,王海霞,等.消化对益生菌干酪抗氧化活性的影响[J].食品科学,2018,39(3):90-96.
[9] 宋雪梅,张炎,梁琪,等.成熟温度对牦牛乳硬质干酪中乳酸菌自溶及氨肽酶活性的影响[J].食品与发酵工业,2016,42(5):38-43.
[10] 马欢,梁琪,宋雪梅,等.不同乳源新鲜干酪中脂肪酸组成和含量的对比[J].食品与发酵科技,2019,55(2):102-108.
[11] 石永祺,梁琪,宋雪梅,等.脂肪含量对牦牛乳硬质干酪质构、流变和微观结构的影响[J/OL].食品科学,http://kns.cnki.net/kcms/detail/11.2206.TS.20190917.1741.121.html.
[12] 马欢,梁琪,宋雪梅,等.发酵剂添加量和成熟时间对牦牛乳硬质干酪脂肪氧化的影响[J].食品与发酵工业,2019,45(15):150-156.
[13] RIZZELLO C G,LOSITO I,GOBBETTI M,et al.Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties[J].Journal of Dairy Science,2005,88(7):2 348-2 360.
[14] HERNANDEZ-LEDESMA B,MIRALLES B,RECIO I,et al.I-dentification of antioxidant and ACE-inhibitory peptides in ferment-ed milk[J].Journal of the Science of Food and Agriculture,2005,85 (6):1 041-1 048.
[15] 邢美孜,崔磊,张少辉,等.乳源性生物活性肽的质量浓度测定方法[J].中国乳品工业,2009,37(11):36-38.
[16] XIN L,LIXIA Z,QIANG S,et al.Extraction, identification and structure-activity relationship of antioxidant peptides from sesame (Sesamum indicum L.) protein hydrolysate[J].Food Research International,2018,116:707-716.
[17] GU F,KIM J M,HAYAT K,et al.Characteristics and antioxidant activity of ultrafiltrated maillard reaction products from a casein-glucose model system[J].Food Chemistry,2009,117(1):48-54.
[18] 林佳萍,邵彪,唐梦茹,等.灵芝蛋白质的优化提取及其抗氧化性质研究[J].中国食品学报,2018,18(9):152-158.
[19] KARIMI R,MORTAZAVIAN A M,CRUZ A G.Viability of probiotic microorganisms in cheese during productionand storage:A review[J].Dairy Science & Technology, 2011, 91(3): 283-308.
[20] 程超,薛峰,李伟,等.3种处理方式对葛仙米藻胆蛋白清除超氧阴离子自由基能力的影响[J].食品科学,2014,35(13):26-31.
[21] YEN G C,CHEN H Y.Antioxidant activity of various tea extracts in relation to their antimutagenicity[J].Journal of Agricultural and Food Chemistry,1994,43(1):27-32.
[22] 李东花,李晓东,韩秀娥,等.植物乳杆菌和干酪乳杆菌对契达干酪的抗氧化活性及模拟胃肠道活菌数研究[J].中国食品学报, 2018,18(6):130-138.
[23] LEE Y L,YANG J H,MAU J L.Antioxidant properties of water extracts from Monascus fermented soybeans[J].Food Chemistry, 2008,106(3):1 128-1 137.
[24] KULLISAAR T,ZILMER M,MIKELSAAR M,et al.Two antioxidative lactobacilli strains as promising probiotics[J]. International Journal of Food Microbiology, 2002,72(3):215-224.
[25] HUANG S Q,DING S,FAN L.Antioxidant activities of five polysaccharides from Inonotus obliquus[J].International Journal of Biological Macromolecules,2012,50(5):1 183-1 187.
[26] FERNANDO C G, VICTOR L P. Molecular medicine:Defence against oxidative damage[J]. Nature, 2011, 478(7 367): 42-43.
[27] GALANO A,MAZZONE G,ALVAREZDIDUK R,et al.Food antioxidants: Chemical insights at the molecular level[J].Annual Review of Food Science and Technology,2016,7(1): 335-352.
[28] KARIMI R,MORTAZAVIAN A M,CRUZ A G.Viability of probiotic microorganisms in cheese during production and storage:A review[J].Dairy Science & Technology,2011,91(3):283-308.
[29] ONG L,SHAH N.Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms,cheese composition and organic acid profiles[J].LWT-Food Science and Technology,2009,42(7):1 260-1 268.
[30] SETTANNI L,MOSCHETTI G.Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits[J]. Food Microbiology,2010,27(6):691-697.
[31] SPERANZA B,SINIGAGLIA M,CORBO M R.Non-starter lactic acid bacteria biofilms: A means to control the growth of Listeria monocytogenes in soft cheese[J].Food Control,2009,20(11):1 063-1 067.
