水牛α_(S1)-酪蛋白多态性对马苏里拉干酪品质的影响

Effect of buffalo α_(S1)-casein polymorphism on quality of Mozzarella-type cheese

目的分析水牛α_(S1)-酪蛋白多态性对马苏里拉干酪品质的影响。方法以α_(S1)-酪蛋白AB型、α_(S1)-酪蛋白BB型和混合组水牛乳样为原料分别制成全脂马苏里拉干酪,比较3组水牛乳样和干酪在组成、功能特性和微观结构等方面的差异。结果α_(S1)-酪蛋白AB型水牛乳在脂肪、蛋白质和总固形物含量上显著高于BB型。制成马苏里拉干酪后,AB型干酪的蛋白质含量显著高于BB型和混合组干酪。BB型和AB型干酪在硬度、咀嚼性和胶黏性上显著高于混合组。结论不同基因型α_(S1)-酪蛋白水牛乳的乳成分存在差异,α_(S1)-酪蛋白多态性与水牛乳马苏里拉干酪的组成、质构和融化特性等存在显著关联。

Objective To analyze the effect of buffalo as1-casein genotype on quality of Mozzarella-type cheese. Methods The whole milk soft Mozzarella-type cheese was made by the as1-casein genotypes and mixed milk sample, and the differences in milk and cheese compositions, functional properties and microstructure were also compared. Results The buffalo milk with AB type of as^-easein had a significantly higher level of fat, protein and total milk solids than BB type. After making Mozzarella-type cheese, higher protein content was found in AB type than BB type and mix group cheese. The hardness, chewiness and adhesiveness of Mozzarella-type cheese AB and BB types were much higher than those of mix group. Conclusion There are differences in milk compositions between different genotypes of asx-casein buffalo milk, and the as1-casein polymorphism has significant correlation with the composition, texture and melt characteristic of Mozzarella-type cheese.