一种毛霉表面成熟干酪的蛋白质水解作用评价

doi:10.7506/spkx1002-6630-201015033

食品科学 ›› 2010, Vol. 31 ›› Issue (15): 149-158.doi: 10.7506/spkx1002-6630-201015033

一种毛霉表面成熟干酪的蛋白质水解作用评价

张娜^1,2，赵新淮^1,*

1.东北农业大学乳品科学教育部重点实验室 2.哈尔滨商业大学食品工程学院

收稿日期:2009-04-07 出版日期:2010-08-15 发布日期:2010-12-29
通讯作者: 赵新淮 E-mail:zhaoxh@mail.neau.edu.cn

Evaluation on the Proteolysis of a Surface Mucor-ripened Cheese during Ripening

ZHANG Na1,2，ZHAO Xin-huai1,*

1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China ；
2. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China

Received:2009-04-07 Online:2010-08-15 Published:2010-12-29
Contact: ZHAO Xin-huai1,* E-mail:zhaoxh@mail.neau.edu.cn

摘要/Abstract

摘要：

从毛豆腐中分离出一株毛霉，并应用于表面成熟干酪，以研究干酪成熟过程中所发生的蛋白质水解作用。在90d 的成熟过程中，干酪的pH 值增加；蛋白质水解作用的评价指标，如干酪外层的水溶性氮- 总氮比、pH4.6水溶性氮- 总氮比、12g/100mL 三氯乙酸可溶性氮- 总氮比，在成熟90d 后分别增加至(23.68 ± 1.07)%、(19.38 ± 1.32)%和(8.61 ± 0.85)%，并且高于干酪的内部相应指标。SDS-PAGE 和毛细管电泳分析干酪的pH4.6 不溶性组分，结果表明酪蛋白在干酪成熟过程中被降解。对干酪成熟过程中分离出的水溶性组分进行RP-HPLC 分析，结果显示成熟过程中蛋白质被水解以及形成一些新肽分子。

关键词: 毛霉, 干酪, 蛋白质水解, 电泳, RP-HPLC

Abstract:

A strain of Mucor was isolated from mao-tofu originated from in China and smeared on the surface of fresh cheese. The proteolysis occurring during cheese ripening was studied. The pH of the cheese was increased during 90 d ripening. The indexes of proteolysis, such as ratios of water-soluble nitrogen (WSN) fraction, pH 4.6-soluble nitrogen (pH 4.6-SN) fraction and 12 g/100 mL trichloroacetic acid-soluble nitrogen (12 g/100 mL TCA-SN) fraction to total nitrogen in the external zone of cheese, were elevated to be (23.68±1.07)%, (19.38±1.32)% and (8.61±0.85)%, respectively after 90 d of ripening, slightly higher than those in the central zone. SDS-PAGE and capillary electrophoresis were employed to analyze the pH 4.6-insoluble nitrogen (pH4.6-ISN) fraction of cheese and it was found that casein was degraded during ripening. Peptide profiles of the water-soluble nitrogen fraction separated from cheese were analyzed by reverse phase-high performance liquid chromatography (RP-HPLC) and the results also indicated that the proteolysis occurred and some new peptides were produced.

Key words: Mucor, cheese, proteolysis, electrophoresis, RP-HPLC

中图分类号:

TS201.2

张娜1,2，赵新淮1,*. 一种毛霉表面成熟干酪的蛋白质水解作用评价[J]. 食品科学, 2010, 31(15): 149-158.

ZHANG Na1,2，ZHAO Xin-huai1,*. Evaluation on the Proteolysis of a Surface Mucor-ripened Cheese during Ripening[J]. FOOD SCIENCE, 2010, 31(15): 149-158.

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一种毛霉表面成熟干酪的蛋白质水解作用评价

Evaluation on the Proteolysis of a Surface Mucor-ripened Cheese during Ripening

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