摘要
研究木瓜蛋白酶添加量对Mozzarella干酪的凝乳效果、成品质构、组成成分、蛋白降解、融化性和油脂析出性等指标的影响。结果表明,木瓜蛋白酶添加量0.06%时,干酪的凝乳效果最佳;添加木瓜蛋白酶对干酪的蛋白质和水分含量的影响较大,对脂肪和盐含量影响不大。随着木瓜蛋白酶添加量的增加,干酪的硬度、咀嚼性、内聚性等质构参数呈下降的趋势,而蛋白降解、融化性和油脂析出性都呈现增加的趋势,pH 4.6 SN/TN、12%TCA SN/TN、油脂析出性在0.08%和0.10%添加水平下显著高于其它(P<0.05),但融化性在各个添加量水平下差异不显著(P>0.05)。
The influence of various contents of papain on properties of Mozzarella cheese was researched,serious indexes including sensory evalution,texture properties,composition,proteolysis,melt properties and free oil formation of cheese curd were determined. The results showed： curd formation was best when the addition of papain 0. 06% before the starter inoculation. Effection of different amount of papain on the protein and water contents for Mozzarella cheese was significant,but influence on the fat and salt contents was inverse. Textures of hardess,chewiness and cohesiveness were decreased while the proteolysis,melt properties and free oil formation were increased with the increasing addition of papain,when addition of papain 0. 08% and 0. 10%,pH 4. 6 SN/TN,12% TCA SN/TN and free oil formation were significant higher than other addition levels（ P 〈 0. 05）,but melt properties（ P 〉 0. 05） was not significant for all treatments.
出处
《应用化工》
CAS
CSCD
北大核心
2017年第7期1347-1350,共4页
Applied Chemical Industry
基金
陕西省自然科学基础研究计划项目(2014JM2-3024)
陕西学前师范学院科研项目(2016YBKJ068)
