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

doi:10.7506/spkx1002-6630-201015033

Abstract

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

CLC Number:

TS201.2

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 https://doi.org/10.7506/spkx1002-6630-201015033

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

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