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| 分步酶解法制备酶改性切达干酪粉 | |
| 引用本文： | 白鸽,张莉,周璐,张贵斌,杨贞耐. 分步酶解法制备酶改性切达干酪粉[J]. 中国乳品工业, 2012, 40(1): 14-17 |
| 作者姓名： | 白鸽 张莉 周璐 张贵斌 杨贞耐 |
| 作者单位： | 1. 吉林大学军需科技学院 2. 吉林大学,生物与农业工程学院,长春130022;吉林省农科院农产品加工研究中心,国家乳品加工技术研发分中心,长春130033 3. 长春新高食品有限公司,长春,130103 4. 吉林大学军需科技学院,长春130022;吉林大学生物与农业工程学院,长春130022;吉林省农科院农产品加工研究中心,国家乳品加工技术研发分中心,长春130033 |
| 基金项目： | 现代农业产业技术体系建设专项资金资助，吉林省科技厅科技成果转化项目 |
| 摘 要： | 介绍了一种分步酶解法制备酶改性干酪粉(EMC)的方法。第一步,用不同的蛋白酶与肽酶混合酶对切达干酪浆进行蛋白水解,筛选出最佳水解产物。第二步,用不同的脂肪酶对最佳水解产物进行脂肪水解。将得到的酶解液喷雾干燥获得两种粉末状的EMC产品A和B,并与商品切达EMC进行比较分析。本研究获得的两种EMC产品的总游离氨基酸及总游离脂肪酸质量分数均比商品EMC高,各种游离氨基酸质量分数也普遍高于商品EMC。EMC产品A感官指标得分较高,不同链长的脂肪酸比例与商品EMC接近。 |
| 关 键 词： | 酶改性干酪 蛋白水解 脂肪水解 喷雾干燥 |
Stepwise enzymatic method for the production of enzyme-modified Cheddar cheese powder |
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| BAI Ge,a,ZHANG Li,b,ZHANG Gui-bin,YANG Zhen-nai. Stepwise enzymatic method for the production of enzyme-modified Cheddar cheese powder[J]. China Dairy Industry, 2012, 40(1): 14-17 | |
| Authors: | BAI Ge a ZHANG Li b ZHANG Gui-bin YANG Zhen-nai |
| Affiliation: | 1ab,2(1.Jilin University,a.College of Quartermaster Technology;b.College of Biological and Agricultural Engineering,Changchun 130022,China;2.Center of Agro-food Technology,Northeast Agricultural Research Center of China,Jilin Academy of Agricultural Sciences,National R&D Center for Milk Processing,Changchun 130033,China;3.Changchun Xingao Food Co.,Ltd,Changchun 130103,China) |
| Abstract: | A stepwise enzymatic method to prepare enzyme-modified cheese powder(EMC) was developed.First,a range of protein hydrolysates was produced from the fresh made Cheddar cheese slurry using different combination of proteinase and peptidase.One protein hydrolysate was selected and subsequently further hydrolysed to a set degree of lipolysis.The final hydrolysates were spray dried to obtain two EMC powder products(EMC A and B),which were compared to a commercial Cheddar-type EMC.The results showed that the levels of total free amino acids and total free fatty acids of the EMCs were significantly higher than the commercial Cheddar-type EMC.Contents of most of the free amino acids in the EMCs were higher than the commercial Cheddar-type EMC.The content of short-chain,medium-chain,long-chain fatty acids in EMC A was close to the commercial Cheddar-type EMC. |
| Keywords: | Enzyme modified cheese proteolysis lipolysis spray drying |
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