再制干酪拉伸性的调控机制

doi:10.7506/spkx1002-6630-20220727-303

食品科学 ›› 2023, Vol. 44 ›› Issue (16): 25-33.doi: 10.7506/spkx1002-6630-20220727-303

再制干酪拉伸性的调控机制

沈建洋，盛赵越，郭梦圆，郭慧媛，王鹏杰，张颖，张晓莹，房习习，王逸伦，王彩云，罗洁

（1.湖南农业大学食品科学技术学院，湖南长沙 410128；2.中国农业大学营养与健康研究院，北京 100083；3.内蒙古伊家好奶酪有限责任公司，天津 300308；4.内蒙古伊利实业集团股份有限公司伊利母婴营养研究院，北京 100160；5.内蒙古国家乳业技术创新中心有限责任公司，内蒙古呼和浩特 010000）

出版日期:2023-08-25 发布日期:2023-09-01
基金资助:
“十四五”国家重点研发计划重点专项（2021YFD1600200）；国家自然科学基金重点项目（32130081）；湖南省自然科学基金青年基金项目（2021JJ40242）；中国特色奶酪的设计开发与产业化示范项目（2021-国家创新中心-9）

Regulation Mechanism of Processed Cheese Stretchability

SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie

(1. School of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Institute of Nutrition and Health, China Agricultural University, Beijing 100083, China; 3. Inner Mongolia Yijiahao Cheese Co. Ltd., Tianjin 300308, China; 4. Yili Maternal and Infant Nutrition Institute, Inner Mongolia Yili Industrial Group Co. Ltd., Beijing 100160, China; 5. Inner Mongolia National Center of Technology Innovation for Dairy Co. Ltd., Huhhot 010000, China)

Online:2023-08-25 Published:2023-09-01

摘要/Abstract

摘要： 通过调控再制干酪体系乳化盐添加量（0.6%～3.0%）、pH值（5.4～5.8）和马铃薯醋酸酯淀粉添加量（0.125%～2%），研究再制干酪拉伸性的调控机制。结果显示，当乳化盐从0.6%增加至3.0%时，再制干酪中的结合钙含量从（4.42±0.05）g/kg降低至（0.02±0.04）g/kg，脂肪球粒径D（4,3）从（73.08±3.16）μm降低至（27.90±2.55）μm，结合水相对含量从（9.57±0.25）%增加至（10.40±0.25）%，表明钙交联作用逐渐减弱，干酪的乳化效果增加，水合程度增加，蛋白分子间相互作用由强变弱，再制干酪的拉伸性因此先升高后降低；当pH值从5.4增加至5.8时，再制干酪中的结合钙含量从（2.01±0.08）g/kg增加至（2.74±0.05）g/kg，脂肪球粒径D（4,3）从（36.36±2.68）μm降低至（21.37±2.39）μm，傅里叶变换红外光谱显示O—H和N—H的弯曲振动吸收峰均向低波数移动，结合水含量从（9.85±0.16）%增加至（10.74±0.12）%，表明钙交联作用、乳化效果和水合程度增加，蛋白分子间相互作用由强变弱，再制干酪的拉伸性因此先升高后降低；当马铃薯醋酸酯淀粉从0.125%增加至2%时，脂肪球粒径D（4,3）从（54.17±2.74）μm降低至（29.92±2.71）μm，结合水相对含量从（9.90±0.38）%增加至（11.00±0.21）%，表明干酪的乳化效果和水合程度增加，拉伸性先升高后降低，其中当马铃薯醋酸酯淀粉添加量达到2%时，淀粉与蛋白质出现相分离，拉伸性变差。综上，再制干酪的拉伸性受钙离子螯合程度、乳化效果、蛋白质分子间静电相互作用、水分分布以及蛋白质-多糖相行为等多方面的综合调控。

关键词: 再制干酪；拉伸性；钙分布；水分分布；乳化性

Abstract: In this work, the regulation mechanism of processed cheese stretchability was studied by adjusting the amount of added emulsifying salt (0.6%–3.0%) and potato acetate starch (0.125%–2%) and pH (5.4–5.8). The results showed that as the emulsifying salt increased from 0.6% to 3.0%, the content of bound calcium in processed cheese decreased from (4.42 ± 0.05) to (0.02 ± 0.04) g/kg, the average fat globule size D(4,3) decreased from (73.08 ± 3.16) to (27.90 ± 2.55) μm, and the bound water content increased from (9.57 ± 0.25)% to (10.40 ± 0.25)%, indicating that the calcium crosslinking effect gradually decreased, the emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese initially increased and then decreased. As pH increased from 5.4 to 5.8, the content of bound calcium increased from (2.01 ± 0.08) to (2.74 ± 0.05) g/kg, and the average fat globule size D(4,3) decreased from (36.36 ± 2.68) to (21.37 ± 2.39) μm. Fourier transform infrared spectroscopy showed that the bending vibration absorption peaks of O–H and N–H moved to lower wavenumbers, and the bound water content increased from (9.85 ± 0.16)% to (10.74 ± 0.12)%, indicating that the calcium crosslinking effect, emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese increased first and then decreased. As potato acetate starch concentration increased from 0.125% to 2%, the average fat globule size D(4,3) decreased from (54.17 ± 2.74) to (29.92 ± 2.71) μm, and the bound water content increased from (9.90 ± 0.38)% to (11.00 ± 0.21)%, indicating that the emulsifying effect and hydration degree increased, and the stretchability increased first and then decreased. At a potato acetate starch concentration of 2%, starch and protein were separated, so the stretchability became worse. In conclusion, the stretchability of processed cheese is comprehensively regulated by the degree of calcium ion chelation, emulsifying effect, electrostatic interaction between protein molecules, water distribution state and protein-polysaccharide phase behavior.

Key words: processed cheese; stretchability; calcium distribution; moisture distribution; emulsibility

中图分类号:

TS252.4

沈建洋，盛赵越，郭梦圆，郭慧媛，王鹏杰，张颖，张晓莹，房习习，王逸伦，王彩云，罗洁. 再制干酪拉伸性的调控机制[J]. 食品科学, 2023, 44(16): 25-33.

SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie. Regulation Mechanism of Processed Cheese Stretchability[J]. FOOD SCIENCE, 2023, 44(16): 25-33.

[1]	齐格其朱俊邓浩国张海旭日花. 冷等离子体灭菌技术在乳制品中的应用研究进展[J]. 食品科学, 0, (): 0-0.
[2]	沈建洋罗洁. 再制干酪拉伸性的调控机制[J]. 食品科学, 0, (): 0-0.
[3]	李月谢羽斐李扬李妍张列兵闫建国. 乳清蛋白变性和清酪蛋白比对再制搅打稀奶油品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	王筱迪周金杭曹雪高文浩尹乾隆任皓威刘宁. 基于UPLC-QTOF-MS结合SWATH技术对不同泌乳期人乳脂质变化分析[J]. 食品科学, 0, (): 0-0.
[5]	李扬李妍张列兵李栋. 单硬脂酸甘油酯对酪蛋白再制稀奶油乳化稳定性的影响[J]. 食品科学, 0, (): 0-0.
[6]	李扬，李妍，李栋，张列兵，卢俭，杜学贤，吴迎乐. 单硬脂酸甘油酯对酪蛋白再制稀奶油乳化稳定性的影响[J]. 食品科学, 2022, 43(14): 60-67.
[7]	王筱迪，周金杭，曹雪，高文浩，尹乾隆，任皓威，刘宁. 基于UPLC-Triple-TOF-MS/MS结合SWATH技术对不同泌乳期人乳脂质变化分析[J]. 食品科学, 2022, 43(14): 208-218.
[8]	王吉栋郑远荣刘振民王清刚徐杏敏. 复配乳化剂HLB值对稀奶油脂肪聚结及结晶的影响[J]. 食品科学, 0, (): 0-0.
[9]	王吉栋，郑远荣，刘振民，王清刚，徐杏敏. 复配乳化剂HLB值对稀奶油脂肪聚结及结晶的影响[J]. 食品科学, 2022, 43(12): 107-113.
[10]	王鑫磊王萌闫春晓耿伟涛王艳萍. 马乳酒样乳杆菌ZW3（Lactobacillus kefiranofaciens subsp. Kefiranofaciens ZW3）在发酵酸奶中的应用[J]. 食品科学, 0, (): 0-0.
[11]	王鑫磊，王萌，闫春晓，耿伟涛，王艳萍. 马乳酒样乳杆菌ZW3对酸奶风味及质构的影响[J]. 食品科学, 2022, 43(10): 119-123.
[12]	许博舟胡玲玲李洁张峰. 牛乳中α-乳白蛋白和β-乳球蛋白的热负荷特征肽段筛选及其含量随加热温度的变化规律[J]. , 0, (): 0-0.
[13]	许博舟，王秀娟，胡玲玲，李洁. 牛乳中α-乳白蛋白和β-乳球蛋白的热负荷特征肽段筛选及其含量随加热温度的变化规律[J]. 食品科学, 2022, 43(8): 128-134.
[14]	魏光强，王道滇，杨彩艳，万长江，黄艾祥. 发酵酸化技术对乳饼蛋白质降解及蛋白肽生物活性的影响[J]. 食品科学, 2022, 43(6): 165-173.
[15]	魏光强王道滇杨彩艳万长江黄艾祥. 发酵酸化技术对乳饼蛋白质降解及蛋白肽生物活性的影响[J]. 食品科学, 0, (): 0-0.

再制干酪拉伸性的调控机制

Regulation Mechanism of Processed Cheese Stretchability

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价