热烫拉伸温度对Mozzarella干酪蛋白降解及质构特性的影响

不同的热烫拉伸温度对Mozzarella干酪的组织结构、凝块中微生物以及酶的活性有很重要的影响，进而会影响其成熟过程中蛋白质的降解以及最终品质的形成，该研究对不同热烫拉伸温度的Mozzarella干酪成熟过程中的蛋白降解及质构特性指标进行测定。结果表明，同一成熟期内，随着热烫温度（对照、70 ℃、90 ℃）的提高，干酪的pH 4.6可溶性氮（SN）显著下降（P＜0.05），12%三氯乙酸-可溶性氮（TCA-SN）有所下降（P＞0.05），而干酪的硬度、咀嚼性均显著增大（P＜0.05），弹性增大而黏附性有所下降（P＞0.05），融化性、油脂析出性均显著下降（P＜0.05）。因而采取70 ℃的热烫拉伸温度更有利于干酪成熟后形成良好的质构特性及充分的蛋白降解。

Effect of blanching and stretching temperature on protein degradation and texture property of Mozzarella cheese

Different blanching and stretching temperatures have important influence on the histological structure, microorganism and enzyme activity in Mozzarella cheese curds, which can further affect the degradation of protein during the ripening process of Mozzarella cheese and the formation of final quality. The indexes of proteolysis and texture property of Mozzarella cheese treated by different blanching and stretching temperatures were determined during the ripening process. The results showed that the pH 4.6 soluble nitrogen (SN) of cheese decreased (P＜0.05) significantly, the 12% trichloroacetic acid-soluble nitrogen (TCA-SN) also decreased (P＞0.05). However, the hardness and chewiness increased (P＜0.05) significantly, the springiness increased and the adhesiveness decreased (P＞0.05), the melting property and oil separate out property decreased (P＜0.05) significantly with the blanching and stretching temperature increased (control, 70 ℃, 90 ℃) during the same ripening process. Therefore, cheese treated with the blanching and stretching temperature at 70 ℃ was more beneficial to the development of good texture property and sufficient protein degradation after cheese ripening.