Departamento Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, 30107 Guadalupe, Murcia, Spain.
J Sci Food Agric. 2012 Jun;92(8):1657-64. doi: 10.1002/jsfa.5528. Epub 2011 Dec 22.
Enzymes present in the flowers of Cynara cardunculus (cyprosins) are used in the production of some traditional Spanish and Portuguese cheeses, replacing animal rennet. The aim of this work was to study the changes that take place in free amino acids during the ripening of a goat's milk cheese (Murcia al Vino) manufactured with plant coagulant (PC) or animal rennet (AR).
The total free amino acid (TFAA) concentration increased during ripening, with Ile, Val, Ala, Phe, Gaba, Arg and Lys representing more than 50% of the TFAA content at 60 days in both types of cheese. The TFAA concentration was significantly higher in cheeses made with PC (854 mg 100 g(-1) total solids (TS)) than those made with AR (735 mg 100 g(-1) TS). The concentration of most free amino acids, especially His, Ser, Gln, Thr, Ala, Met and Ile, was higher in the PC cheese.
Cheese made using PC as coagulant presented higher contents of free amino acid throughout the ripening period than cheese made using AR. Therefore we can conclude that the use of PC to produce Murcia al Vino goat's cheese would accelerate the ripening process as a result of increased cyprosin proteolytic activity.
朝鲜蓟花中的酶（cyprosins）用于生产一些传统的西班牙和葡萄牙奶酪，以替代动物凝乳酶。本研究旨在研究在使用植物凝乳酶（PC）或动物凝乳酶（AR）生产山羊乳奶酪（Murcia al Vino）过程中，游离氨基酸在成熟过程中的变化。
在成熟过程中，总游离氨基酸（TFAA）浓度增加，在两种奶酪中，Ile、Val、Ala、Phe、Gaba、Arg 和 Lys 在 60 天时占 TFAA 含量的 50%以上。用 PC（854mg100g(-1)总固体（TS））制成的奶酪的 TFAA 浓度显著高于用 AR（735mg100g(-1) TS）制成的奶酪。大多数游离氨基酸的浓度，特别是 His、Ser、Gln、Thr、Ala、Met 和 Ile，在 PC 奶酪中更高。
与使用 AR 相比，使用 PC 作为凝乳酶生产的奶酪在整个成熟过程中具有更高的游离氨基酸含量。因此，我们可以得出结论，使用 PC 生产 Murcia al Vino 山羊乳奶酪将由于增加的 cyprosin 蛋白水解活性而加速成熟过程。
