食品科学 ›› 2020, Vol. 41 ›› Issue (16): 117-125.doi: 10.7506/spkx1002-6630-20190703-037

• 生物工程 • 上一篇    

乳杆菌产X-脯氨酰-二肽酰基-氨肽酶活性对契达干酪抗氧化活性及品质的影响

赵铭琪,张秀秀,李晓东,刘璐,张宏达,张宏伟,白杰   

  1. (东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江 哈尔滨 150030)
  • 发布日期:2020-08-19
  • 基金资助:
    黑龙江省自然科学基金联合引导项目(LH2019C029);东北农业大学青年才俊项目(18QC54); 哈尔滨市应用技术研究与开发项目(2017RAQXJ087)

Effect of X-Prolyl-dipeptide acyl-aminopeptidase Produced by Lactobacillus on Antioxidant Activity and Quality of Cheddar Cheese

ZHAO Mingqi, ZHANG Xiuxiu, LI Xiaodong, LIU Lu, ZHANG Hongda, ZHANG Hongwei, BAI Jie   

  1. (Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Published:2020-08-19

摘要: 选取4 株(干酪乳杆菌1.0319、瑞士乳杆菌1.0612、鼠李糖乳杆菌1.0911、植物乳杆菌1.0202)具有X-脯氨酰-二肽酰基-氨肽酶(X-prolyl-dipeptide acyl-aminopeptidase,Pep X)活性的乳杆菌,经过3 次紫外诱变,诱变出具有高活性Pep X的菌株(UV-C3、UV-H3、UV-R3、UV-P3),将其添加到契达干酪中,分析在干酪成熟期间Pep X活性和抗氧化活性变化,建立二者间的相关性,并研究添加产Pep X乳杆菌对干酪品质的影响。结果表明,乳杆菌所产Pep X活性对契达干酪抗氧化活性及品质具有显著影响,且二者间呈极显著正相关(P<0.01)。随着干酪成熟时间的延长,干酪的Pep X活性及抗氧化活性逐渐上升,且在第90天达到最大值,其中,添加UV-R3菌株所产的Pep X活性均显著高于其他组(P<0.05),最大值为10.16 U/g,其抗氧化能力(1,1-二苯基-2-三硝基苯肼自由基清除率、羟自由基清除率、还原能力)均显著高于其他组(P<0.05),最大值分别为68.43%、67.56%、0.684 3。在120 d后,随着酪蛋白的水解,干酪的苦味肽大量产生,且质构情况显著降低。在第120天时,干酪的风味感官得分达到最大值,均超过9.0 分,因此可在成熟120 d后进行食用。

关键词: 乳杆菌;X-脯氨酰-二肽酰基-氨肽酶;酶活性;抗氧化活性;成熟过程

Abstract: In order to study the effect of X-prolyl-dipeptide acyl-aminopeptidase (Pep X) activity of Lactobacillus on the antioxidant activity of Cheddar cheese, we obtained mutants with Pep X activity (named as UV-C3, UV-H3, UV-R3, and UV- P3, respectively) from Lactobacillus casei 1.0319, L. helveticus 1.0612, L. rhamnosus 1.0911, and L. plantarum 1.0202 by three rounds of UV mutagenesis and separately added them to Cheddar cheese. We analyzed the changes in Pep X activity and antioxidant activity during cheese ripening and established the correlation between them. Furthermore, we studied the effect of adding Pap X-producing Lactobacillus on cheese quality. The results showed that the activity of Pep X produced by Lactobacillus had a significant effect on the antioxidant activity and quality of Cheddar cheese. There was a significantly positive correlation between Pep X activity and the antioxidant activity of Cheddar cheese (P < 0.05). As maturation proceeded, the Pep X activity and antioxidant activity of cheese increased gradually up to the maximum on the 90th day. The activity of Pep X produced by UV-R3 was significantly higher than those produced by other strains (P < 0.05), and the maximum value was 10.16 U/g. The antioxidant capacity of the cheese inoculated with UV-R3 was significantly higher than those of the cheeses inoculated with other strains (P < 0.01), as evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate, hydroxyl radical scavenging rate, and reducing ability, and their maximum values were 68.43%, 67.56%, and 0.684 3 in the former sample, respectively. After the 120th day, as casein was hydrolyzed, bitter peptides were produced in a large amount, and the texture was remarkably lowered. The highest sensory flavor score of greater than 9.0 points was observed for all cheese samples, leading to the conclusion that they were edible at 120 days of ripening.

Key words: Lactobacillus; X-prolyl-dipeptide acyl-aminopeptidase; enzymatic activity; antioxidant activity; ripening period

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