食品科学 ›› 2022, Vol. 43 ›› Issue (8): 97-103.doi: 10.7506/spkx1002-6630-20210430-434

• 生物工程 • 上一篇    

地衣芽孢杆菌凝乳酶对切达干酪成熟过程中蛋白水解的影响

曹瑛瑛,汪月,张卫兵,张忠明,王莹,宋雪梅,乔海军,杨晓丽,文鹏程   

  1. (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;3.甘肃省商业科技研究所有限公司,甘肃 兰州 730010)
  • 发布日期:2022-04-26
  • 基金资助:
    国家自然科学基金地区科学基金项目(31760466;31960486;31560442)

Effect of Bacillus licheniformis Chymosin on Proteolysis of Cheddar Cheese during Ripening

CAO Yingying, WANG Yue, ZHANG Weibing, ZHANG Zhongming, WANG Ying, SONG Xuemei, QIAO Haijun, YANG Xiaoli, WEN Pengcheng   

  1. (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. College of Science, Gansu Agricultural University, Lanzhou 730070, China; 3. Gansu Institute of Business and Technology, Lanzhou 730010, China)
  • Published:2022-04-26

摘要: 利用地衣芽孢杆菌凝乳酶制作切达干酪和切达干酪类似物,分析干酪成熟过程中各蛋白水解指标的变化规律,以揭示地衣芽孢杆菌凝乳酶对切达干酪成熟过程中蛋白水解的影响。结果表明,CDF组(添加地衣芽孢杆菌D3.11凝乳酶所制切达干酪)、CD3组(添加地衣芽孢杆菌D3.11凝乳酶但未添加发酵剂制成的干酪类似物)和CCF组(添加商品凝乳酶所制切达干酪)干酪蛋白含量、pH 4.6-可溶性氮、12%三氯乙酸-可溶性氮、5%磷钨酸-可溶性氮、总游离氨基酸含量均随着成熟时间延长呈显著增加趋势,并且成熟期间CDF组干酪均显著高于CCF组干酪(P<0.05);十二烷基硫酸钠-聚丙烯酰氨凝胶电泳分析表明,CDF组干酪α-酪蛋白水解程度较大;pH 4.6-可溶性肽段分析表明,随着干酪的成熟,总肽含量呈先增加后下降趋势,但疏水性肽与亲水性肽的比值呈持续下降趋势,在成熟第6个月时,CDF组、CD3组和CCF组干酪疏水性肽与亲水性肽比值分别为2.668、2.822、3.788。主成分分析表明,3 组干酪的蛋白水解程度与成熟度呈正相关,与疏水性肽和亲水性肽的比值呈负相关。以上结果表明,利用地衣芽孢杆菌凝乳酶制作的干酪蛋白水解度更高,但其疏水性肽比例较小,研究结果可为地衣芽孢杆菌凝乳酶在干酪生产中的应用提供理论依据。

关键词: 地衣芽孢杆菌;凝乳酶;切达干酪;蛋白水解

Abstract: The present study was designed to evaluate the effect of the chymosin from Bacillus licheniformis on the proteolysis of Cheddar cheese during ripening. The chymosin was used to produce cheddar cheese (CDF) and Cheddar cheese analogue (CD3), and a commercial milk-clotting enzyme preparation was also used to prepare Cheddar cheese (CCF). The variation of proteolysis indexes was analyzed during cheese ripening. The results showed that the contents of casein, soluble nitrogen at pH 4.6 (pH 4.6-SN), 12% trichloroacetic acid-soluble?nitrogen (12% TCA-SN), 5% phosphotungstic acid-soluble?nitrogen (PTA-SN) and total free amino acid in CDF, CD3 and CCF increased significantly with maturation time, and were significantly higher in CDF than in CCF during maturation (P < 0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the degree of hydrolysis of α-casein (α-CN) was higher in CDF. The results of pH 4.6-SN analysis showed that the total peptide content increased first and then decreased with ripening time, but the ratio of hydrophobic peptide to hydrophilic peptide showed a continuous downward trend. At the sixth month of ripening, the ratios of hydrophobic peptide to hydrophilic peptide in CDF, CD3 and CCF were 2.668, 2.822 and 3.788, respectively. Principal component analysis (PCA) showed that for all three cheeses, the proteolysis degree was positively correlated with maturity, but negatively correlated with the ratio of hydrophobic peptides to hydrophilic peptides. The above results showed that cheese produced with Bacillus licheniformis chymosin had higher degree of proteolysis, but smaller proportion of hydrophobic peptides. Our findings could provide a theoretical basis for the application of Bacillus licheniformis chymosin in cheese production.

Key words: Bacillus licheniformis; chymosin; Cheddar cheese; proteolysis

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