蛋白酶微胶囊制备工艺及在干酪成熟中的应用

Study on Preparation of Protease Microcapsule and Its Application in Cheese Ripening

以明胶和阿拉伯胶为壁材,通过Box-Behnken设计响应面优化试验,采用冷冻干燥工艺制备蛋白酶微胶囊。将微胶囊添加到干酪中,测定pH 4.6可溶性氮总氮比、水溶性氮总氮比以及12%TCA可溶性氮总氮比,同时进行质构、SDS-PAGE、SEM分析。结果表明:明胶质量分数为3.8%、阿拉伯胶质量分数为3.7%、芯材添加量为6.4 mg/(100 mL)时蛋白酶微胶囊化效率达到93.4%;干酪中应用该微胶囊后使pH 4.6可溶性氮总氮比、水溶性氮总氮比以及12%TCA可溶性氮总氮比增加,酪蛋白逐渐被降解为小肽且质地改善,干酪成熟60 d后蛋白质微观结构破坏。

Gelatin and arabic gum were used as the wall material to prepare protease microcapsule with freeze drying technique through Box-Behnken design and response surface methodology.The microencapsulated protease were added to cheese to determine the ratios of pH 4.6 soluble nitrogen to total nitrogen and water soluble nitrogen to total nitrogen,as well as of 12% TCA soluble nitrogen to total nitrogen in ripened cheese.SDS-PAGE analysis,texture analysis and scanning electron microscope examination were also employed to analyze ripened cheese.It was shown from the analysis results that the optimum conditions for protease microcapsule preparation is that the concentrations of gelatin and arabic gum are 3.8% and 3.7% respectively,core material（protease） is 6.4 mg/（100 mL）,and microencapsulation efficiency is 93.4%.The ratios of pH 4.6 soluble nitrogen to total nitrogen,water soluble nitrogen to total nitrogen,and 12% TCA soluble nitrogen to total nitrogen in ripened cheese are all increased when protease microcapsule is incorporated in cheese,indicated that degradation of casein into small peptides occurs and lead to the improvement in texture.The microstructure of proteins in cheese was destroyed after 60 days of ripening.