| 谷氨酰胺转氨酶对不同脂肪含量Cheddar干酪品质的影响 |
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| 引用本文： | 周炜,胡亚男,吕新,任发政.谷氨酰胺转氨酶对不同脂肪含量Cheddar干酪品质的影响[J].中国奶牛,2013(19):56-61. |
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| 作者姓名： | 周炜 胡亚男 吕新 任发政 |
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| 作者单位： | [1]北京首都农业集团有限公司,北京100029 [2]中国农业大学食品学院,食品质量与安全北京实验室,北京100083 |
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| 基金项目： | 基金项目十二五”国家科技支撑计划项目“新型乳制品的研发与产业化示范”（2012BAD28807）;‘‘十二五”农村领域国家科技计划‘‘传统发酵乳制品微生物资源开发与产业化关键技术”（2011AA100903）. |
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| 摘 要： | 本研究在添加凝乳酶的同时，添加谷氨酰胺转氨酶（TG）（1．0U／g蛋白），测定不同脂肪含量Cheddar干酪的得率和组分回收率，并监测成熟90d中干酪理化、功能指标的变化以及蛋白水解情况，分析TG对不同脂肪含量Cheddar干酪品质的改善作用．．结果表明，添加TG的全脂干酪的得率、蛋白和脂肪回收率与对照组相比差别不大，添加TG的减脂干酪的得率、蛋白和脂肪回收率比对照组分别增加2．1％、1．9％和13G，（P〈0．05），添加TG的低脂干酪的得率、蛋白和脂肪回收率比对照组分别增加2．2％、7％和12％（P〈0，05）、干酪成熟前期（1～15d），添加TG酶的减脂、低脂干酪的硬度显著低于对照组（P〈0．05），而全脂干酪变化不明显？随着成熟期的延长，TG酶对酪蛋白的交联作用抑制了蛋白的水解，导致干酪硬度增大。
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| 关 键 词： | 谷氨酰胺转氨酶 Cheddar干酪 流变 质构 |
Effects of Transglutaminase on the Properties of Cheddar Cheese with Different Fat Content |
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| ZHOU Wei,HU Ya-nan,LU Xin,REN Fa-zheng.Effects of Transglutaminase on the Properties of Cheddar Cheese with Different Fat Content[J].China Dairy Cattle,2013(19):56-61. |
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| Authors: | ZHOU Wei HU Ya-nan LU Xin REN Fa-zheng |
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| Institution: | 1. Beijing Capital Agribusiness Group, Beijing 100029; 2. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Bijing 100083) |
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| Abstract: | To study the effects of TG on the yield, composition, proteolysis and textural properties of Cheddar cheese with different fat content, TG was added at a concentration of 1.0 U/g protein simultaneously with the rennet. By adding TG, the yield, protein and fat recoveries of reduced-fat cheese were increased by 2.1%, 1.9% and 13% significantly （P〈0.05）, and low-fat cheese increased by 2.2%, 7% and 12% significantly （P〈0.05）. There was no significant change for full-fat cheese. During early ripening （1-15 days）, the hardness was reduced significantly （P〈0.05） for both reduced-fat and low-fat cheeses, the hardness for full-fat cheese was not significantly reduced. While the additional covalent cross-linking catalyzed by TG had a slight adverse effect on the protein proteolysis at later ripening days, this resulted in a harder texture than the control cheeses. |
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| Keywords: | Transglutaminase Cheddar cheese Rheology Texture |
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