| 地衣芽孢杆菌D3.11凝乳酶对切达干酪质地特性的影响 |
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| 引用本文： | 张忠明,曹瑛瑛,王莹,乔海军,张卫兵.地衣芽孢杆菌D3.11凝乳酶对切达干酪质地特性的影响[J].乳业科学与技术,2022,45(2):1-7. |
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| 作者姓名： | 张忠明 曹瑛瑛 王莹 乔海军 张卫兵 |
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| 作者单位： | （1.甘肃农业大学食品科学与工程学院，甘肃 兰州 730070；2.甘肃农业大学理学院，甘肃 兰州 730070） |
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| 基金项目： | 国家自然科学基金地区科学基金项目（31960486） |
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| 摘 要： | 为揭示地衣芽孢杆菌D3.11凝乳酶对切达干酪成熟过程中质地的影响，利用地衣芽孢杆菌D3.11凝乳酶制作切达干酪（CDF组）和切达干酪类似物（CD3组），采用商品凝乳酶作为对照（CCF组），分析干酪成熟过程中质构、流变特性、微观结构的变化规律。结果表明：3 组干酪的硬度随着干酪的成熟而增加，而弹性和咀嚼性则呈现下降趋势，CDF组干酪硬度、弹性、咀嚼性均最小；蛋白结构的致密性随干酪成熟度的增加而减弱，CDF组干酪结构相比于CCF组干酪较为松散；在6 个月的成熟期内，3 组干酪的储能模量和损耗模量随着成熟时间和扫描温度的增加而降低，损耗角正切值（tan δ）在成熟期内下降，表明干酪流动性随着成熟时间的延长而减弱，其中CDF组干酪流动性和熔融性更好。以上结果表明，地衣芽孢杆菌D3.11凝乳酶所制干酪机械性能优于商品凝乳酶所制干酪，商品凝乳酶所制干酪质地更硬且蛋白网络结构更为致密。
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| 关 键 词： | 地衣芽孢杆菌D3.11 凝乳酶 切达干酪 质地 流变 微观结构 |
Effect of Bacillus licheniformis D3.11 Milk-Clotting Enzyme on Texture Properties of Cheddar Cheese |
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| ZHANG Zhongming,CAO Yingying,WANG Ying,QIAO Haijun,ZHANG Weibing.Effect of Bacillus licheniformis D3.11 Milk-Clotting Enzyme on Texture Properties of Cheddar Cheese[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2022,45(2):1-7. |
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| Authors: | ZHANG Zhongming CAO Yingying WANG Ying QIAO Haijun ZHANG Weibing |
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| Institution: | (1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2.College of Science, Gansu Agricultural University, Lanzhou 730070, China) |
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| Abstract: | This study was conducted to reveal the effect of milk-clotting enzyme (MCE) produced by Bacillus licheniformis on the texture of Cheddar cheese during ripening. Cheddar cheese and Cheddar cheese analogue were prepared with the MCE and designated as CDF and CD3, respectively, and commercial chymosin was used as a control (CCF).The changes in the texture, rheology and microstructure of cheese during ripening were analyzed. The results were as follows: The hardness of the three cheeses increased with maturation time, while the elasticity and chewiness presented a downward trend. The hardness, springiness and chewiness of CDF were the lowest. The scanning electron microscope (SEM) results showed that the compactness of the protein structure decreased with increasing maturity, and the structure of CDF was looser than that of CCF. The rheological results showed that the storage modulus and loss modulus decreased with increasing ripening time up to six months and increasing sweep temperature. The tan δ value decreased during the ripening process, indicating that the fluidity of cheese decreased with increasing ripening time. The fluidity and fusibility of CDF were better than those of the other groups. The above results indicated that the mechanical properties of cheese made with Bacillus licheniformis MCE were better than those made with commercial rennet, while the latter had harder texture and denser protein network structure. |
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| Keywords: | Bacillus licheniformis D3 11 rennet Cheddar cheese texture rheology microstructure |
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