TGase、CaCl_2、凝乳酶对Mozzarella干酪硬度的影响

EFFECTS OF TRANSGLUTAMINASE,CALCIUM CHLORIDE AND RENNET ON THE HARDNESS OF Mozzarella CHEESE

研究TGase、CaCl2、凝乳酶复合对Mozzarella干酪硬度的影响,以优化工艺参数。采用三因素二次正交回归设计确定TGase、CaCl2、凝乳酶的添加量水平,通过SAS软件RSREG过程,分析三因素主效应、单因子效应及其交互效应对成熟10d的干酪硬度的影响。结果表明,三因素对硬度的影响符合Y=B0+∑BjXj+∑BijXiXj+∑BjjX2的三元二次回归模型,其关键参数主效应为TGase(P<0.01)>CaCl2(P<0.05)>凝乳酶(P>0.05);单因子效应均为开口向下的抛物线型,符合报酬递减规律,且以TGase的边际效应较大;TGase和CaCl2对干酪硬度有明显的交互作用。最优工艺参数为:TGase0.952%,凝乳酶0.977%,CaCl20.095g/L,硬度值29.08N。

Effects of TGase,CaCl2 and rennet on the hardness of Mozzarella cheese were studied to ascertain the optimal processing parameters.Three factors quadratic orthogonal design was adopted to ascertain the content of TGase,CaCl2 and rennet,and to analyze the major effect,single effect and mutual effect between two factors on the hardness of semi-hard cheese stored for 10 days by the RSREG process of SAS procedure.Results indicated,the factor effect on cheese hardness was accord with the model of Y=B0＋∑BjXj＋∑BijXiXj＋∑BjjX2,the major effect was TGase（P0.01） CaCl2（P0.05） rennet（P0.05）;the single effect was accord with the model of parabola and the regular of decreasing returns,and the edge effect of TGase was bigger than the else factors;TGase and CaCl2 had obvious mutual effect.The optimum parameter was that the content of TGase,rennet and CaCl2 were 0.952%,0.977% and 0.095g/L,respectively,the cheese hardness was 29.08N.