木瓜蛋白酶对Mozzarella干酪成熟过程中蛋白降解及微观结构的影响

Influence of papain on the proteolysis and microstructure of Mozzarella cheese during the ripening periods

为研究木瓜蛋白酶对Mozzarella干酪成熟过程中蛋白质降解、氨基酸生成、微观结构的影响,对添加木瓜蛋白酶Mozzarella干酪和对照Mozzarella干酪的SDS凝胶电泳、氨基酸的含量、乳酸菌的数量、p H值、微观结构方面进行了比较。结果表明,两组干酪成熟过程中乳酸菌及p H值的变化趋势接近,但添加木瓜蛋白酶Mozzarella干酪蛋白质降解更充分,游离氨基酸含量明显高于对照Mozzarella干酪,同时结构中形成了更多的孔洞,脂肪球聚集的体积也较大。

In order to determine the influence of papain on the proteolysis,amino acids development and microstructure change of Mozzarella cheese,the indexes of SDS gel electrophoresi,content of amino acids,lactic acid bacterium,p H and microstructure were compared for Mozzarella cheese and the sample added with papain. The results showed that the change of lactic acid bacterium and p H was similar,however,the protein degradation was more completely,content of amino acid was higher in the cheese added with papain than the control,also,the more hole and bigger fat globules was formed in the former.