猪胃蛋白酶制备新鲜干酪及其特性分析

Preparation Using Porcine Pepsin and Characteristic Analysis of Fresh Cheese

以新鲜猪胃黏膜为原料,提取并初步纯化得到猪胃蛋白酶(PPe),分别从化学成分、产率、质构3方面研究PPe在新鲜干酪中的作用效果。结果表明:在化学成分上,PPe优于微生物凝乳酶,尤其中剂量效果最好;在质构特性方面,PPe制得的干酪比微生物凝乳酶及市售猪胃蛋白酶制得的干酪更接近皱胃酶(CR)制得的干酪,且高剂量PPe制得的干酪硬度、弹性、内聚性、胶黏性和咀嚼性均与小牛皱胃酶制得的干酪无显著差异(P>0.05)。PPe优于微生物凝乳酶及市售猪胃蛋白酶,可以作为小牛皱胃酶的替代物应用于新鲜干酪的生产。

Due to the serious shortage of calf rennet （CR） in cheese industry, the research and development of its substitutes has become a hot topic. In order to obtain a better alternative to CR, fresh porcine gastric mucosa was used as the material to extract pepsin, and crude pepsin obtained was further purified to obtain pure porcine pepsin （PPe）. The cheese prepared using PPe was evaluated through the analysis of chemical compositions, yield and texture properties. Results indicated that PPe was superior to microbial rennet for better chemical composition of prepared cheese, especially at the middle dosage. In terms of textural characteristics, prepared cheese using PPe was more similar to that using CR than using microbial rennet or commercial porcine pepsin, and no obvious differences in hardness, elasticity, adhesion, gumness and chewness were observed between prepared cheeses using high dosage of PPe and CR （P〉0.05）. Therefore, PPe is an attractive alternative to CR for the manufacture of cheese.