摘要
该研究以脱脂牦牛乳为原料制得硬质干酪,探索成熟时间与干酪中水溶性多肽抗氧化活性的关系,对0~6个月的理化指标、抗氧化活性及微生物数量进行测定。结果表明,抗氧化活性中,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、超氧阴离子自由基(O2-·)清除率和羟自由基(OH·)清除率均在第4个月时达到峰值,分别为52.39%、63.27%和49.54%,在成熟1个月时增幅分别为71.43%、62.20%和104.39%;还原力在成熟2个月时增幅为24.50%。在6个月成熟期间,微生物数量整体呈现下降趋势,乳酸菌总数和菌落总数在成熟第4个月时分别减少了9.89%和8.00%。对各指标进行相关性分析表明,成熟时间影响水溶性多肽的抗氧化活性和干酪中微生物数量的变化;干酪成熟过程中微生物数量影响水溶性多肽的浓度和抗氧化活性。
The hard cheese has a long ripening period. The protein degrades to form a certain amount of water-soluble polypeptide,some of the small molecule polypeptides have antioxidant activity.In this study,the relationship between ripening time and antioxidant activity of water-soluble peptide was explored,skim yak milk was used as raw material to prepare hard cheese. The physicochemical index,antioxidant activity and microorganism quantity were determined during 0-6 months maturation. The results showed that regarding the antioxidant activity, 1,1-diphenyl-2-picrylhydrazyl( DPPH) radical scavenging rate,O2-· scavenging rate and OH· scavenging rate reached the peak value after 4 months,which were 52. 39%,63. 27% and 49. 54% respectively. The increase after one month were 71. 43%,62. 20% and 104. 39% respectively. The reducing power increased with a value of 24. 50% after 2 months. During the 6-month ripening period,the number of microbes showed a downward trend. The total number of lactic acid bacteria and aerobic bacteria decreased by 9. 89%and 8. 00% after 4 month of maturity. The correlation analysis was performed on each indicator. The results showed that the ripening time affected the antioxidant activity of the water-soluble polypeptide and the bacterial count in cheese;the bacterial count in cheese ripening process affected the concentration of the water-soluble polypeptide and the antioxidant activity.
作者
豆佳毓
梁琪
张炎
DOU Jiayu;LIANG Qi;ZHANG Yan(College of Food Science and Engineering,Gansu Agricultural University,Functional Dairy Product Engineering Laboratory of Gansu province,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第10期80-86,共7页
Food and Fermentation Industries
基金
国家自然科学基金(31660468)。
关键词
脱脂牦牛乳硬质干酪
水溶性多肽
抗氧化活性
乳酸菌总数
菌落总数
skim yak milk hard cheese
water-soluble polypeptide
antioxidant activity
total number of lactic acid bacteria
aerobic plate count
