Application of Rennet Microcapsule in the Preparation of Cheese and Electrophoretic Analysis of Cheese Ripening

doi:10.7506/spkx1002-6630-201405027

Abstract

Abstract:

The application of freeze-dried rennet microcapsule entrapped in gelatin blended with arabic gumfor cheeseproduction was studied. Approximately 5.00 g of rennet microcapsules were added to cheese after discharging whey topromote the maturity of cheese. Trincine-Urea-SDS-PAGE and capillary electrophoresis (CE) were employed to analyze pH4.6-insoluble nitrogen (pH4.6-ISN) fractions, and the results showed that caseins in cheese were degraded during the earlystage of ripening, αs1-casein was degraded earlier than β-casein, and αs1-casein (f102–199) and αs1-I casein were produced;while at 21 d of ripening, β-casein was degraded and αs1-casein was still degraded, and the resultant hydrolysate with highmolecular weight was and further degraded; while at 90 d, β-casein was degraded more extensively than αs1-casein. Theproteolysis of caseins and some peptides with low molecular weight were generated at the same time. The release mechanismof chymosin from the freeze-dried microcapsule may be the hydrolysis of gelatin. The released core material acts on cheeseand gelatin at the same time.

Key words: cheese, rennet microcapsules, electrophoretic analysis, casein degradation, low molecular weight peptide

ZHANG Na, GUO Qing-qi, HUANG Wen-xiu, ZHAO Xin-huai. Application of Rennet Microcapsule in the Preparation of Cheese and Electrophoretic Analysis of Cheese Ripening[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405027.

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Application of Rennet Microcapsule in the Preparation of Cheese and Electrophoretic Analysis of Cheese Ripening

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