摘要
在白霉成熟卡门贝尔乳酪加工过程中通过添加TG酶交联牛乳酪蛋白和乳清蛋白提高乳酪品质和得率。采用单因素和均匀试验设计,对添加TG酶的白霉成熟卡门贝尔乳酪品质及得率的影响进行了评价;另外,对酶交联组合对照的风味和微观结构进行分析。当TG酶添加量为8.35U/g蛋白、作用时间53 min、CaCl_(2)添加量0.28 g/L时,和对照组相比,TG酶交联的白霉成熟乳酪(TG组)的校正得率从15.74%提高到了20.40%,产品品质较好。另外,通过比较TG组与不添加TG酶的白霉成熟乳酪(对照组)的凝乳效果、感官特性及微观结构发现,TG组比对照组乳清析出量减少,乳酪得率提高;储藏30 d后TG组更软,颜色偏黄,具有强烈的奶油味及蘑菇味;扫描电镜显示TG组乳酪的壁厚与孔径的比例约为1:2(对照组乳酪比例约为1:1),TG组乳酪空洞孔径更大、结构更疏松,同时具有更软的质地。白霉成熟卡门贝尔乳酪加工过程添加TG酶可有效提高产品得率。
The objective of this study was to improve the quality and yield of Camembert cheese by adding transglutaminase for crosslink casein and whey protein during the processing.Single-factor and uniform experimental design were used to evaluate the effect of TG enzyme addition on the quality and yield of white mold-ripened Camembert cheese,and flavor and microstructure of the enzyme cross-linked combinations were also analyzed.When the amount of transglutaminase was 8.35 U/g protein,time was 53 min and CaCl_(2)addition was 0.28 g/L,the correction rate of transglutaminase(TG group)increased from 15.74%to 20.40%compared with the control group.In addition,by comparing the coagulation effect,sensory characteristics and microstructure between TG group and control,TG group had higher cheese yield.TG group was softer,yellowish in color,with strong creamy and mushroom flavor after 30 d storage;The ratio of wall thickness to pore size was about 1:2 in the TG group(about 1:1 in the control group),and the TG group cheese had larger pore size and looser structure,as well as softer texture.The addition of TG enzyme during the processing of white mold-ripened Camembert cheese can effectively improve the quality and yield of the product.
作者
岳明星
陈思
简伟杰
李浡
陈亮
辛秀兰
YUE Mingxing;CHEN Si;JIAN Weijie;LI Bo;CHEN Liang;XIN Xiulan(College of Bioengineering,Beijing Polytechnic,Beijing 100176,China)
出处
《食品科技》
CAS
北大核心
2022年第11期228-233,共6页
Food Science and Technology
基金
北京电子科技职业学院博士重点课题(2021H075-KQ,2020H027-KQ)
天然产物国家标准样品研制及产品开发技术研究项目(SGXC04130507)。
关键词
TG酶
白霉成熟乳酪
得率
风味
微观结构
transglutaminase
white mould riping cheese
yield
flavor
microstructure
