Costabel Luciana M, Bergamini Carina, Vaudagna Sergio R, Cuatrin Alejandra L, Audero Gabriela, Hynes Erica
Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Rafaela, Grupo Calidad de Leche y Agroindustria, Ruta 34Km 227, Rafaela, CP 2300, Santa Fe, Argentina.
Instituto de Lactología Industrial, Universidad Nacional del Litoral-CONICET, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
J Dairy Sci. 2016 Jun;99(6):4220-4232. doi: 10.3168/jds.2015-9907. Epub 2016 Mar 24.
The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis have been undertaken with either encouraging results or little effect according to the treatment conditions and the type of cheese, but information concerning the effect of HHP on the ripening of hard cooked cheese is still lacking. In this report, we describe the effect of HHP treatment on Reggianito cheese proteolysis. For that purpose, 1-d-old miniature cheeses (5.5-cm diameter and 6-cm height) were treated at 100 or 400MPa and 20°C for 5 or 10min, and control cheeses in the trial were not pressurized. All cheeses were ripened at 12°C during 90d. The HHP did not affect gross composition of the cheeses, but microbial load changed, especially because the starter culture count was significantly lower at the beginning of the ripening of the cheeses treated at 400MPa than in controls and cheeses treated at 100MPa. Cheeses treated at 400MPa for 10min had significantly higher plasmin activity than did the others; the residual coagulant activity was not affected by HHP. Proteolysis assessment showed that most severe treatments (400MPa) also resulted in cheeses with increased breakdown of αS1- and β-CN. In addition, nitrogen content in soluble fractions was significantly higher in cheeses treated at 400MPa, as well as soluble peptides and free AA production. Peptide profiles and individual and total content of free AA in 60-d-old treated cheese were as high as in fully ripened control cheeses (90d). Holding time had an effect only on pH-4.6-soluble nitrogen fraction and plasmin activity; cheese treated for 10min showed higher values than those treated for 5min, at both levels of pressure assayed. We concluded that HHP treatments at 400MPa applied 1d after cheesemaking increased the rate of proteolysis, leading to an acceleration of the ripening process in Reggianito Argentino cheese, whereas 100-MPa treatments did not lead to significant changes.
有人提出应用高静水压（HHP）处理来通过改变酶活性或底物反应性来缩短奶酪的成熟时间。关于HHP对奶酪蛋白水解作用的研究结果不一，这取决于处理条件和奶酪类型，但关于HHP对硬质熟奶酪成熟影响的信息仍然缺乏。在本报告中，我们描述了HHP处理对雷吉亚尼托奶酪蛋白水解的影响。为此，将1日龄的微型奶酪（直径5.5厘米，高6厘米）在100或400MPa、20°C下处理5或10分钟，试验中的对照奶酪未进行加压处理。所有奶酪在12°C下成熟90天。HHP不影响奶酪的总体成分，但微生物负荷发生了变化，特别是在400MPa处理的奶酪成熟初期，发酵剂培养物数量显著低于对照组和100MPa处理的奶酪。在400MPa下处理10分钟的奶酪比其他奶酪具有显著更高的纤溶酶活性；残留的凝乳酶活性不受HHP影响。蛋白水解评估表明，最严格的处理（400MPa）也导致奶酪中αS1-酪蛋白和β-酪蛋白的分解增加。此外，400MPa处理的奶酪中可溶部分的氮含量显著更高，可溶性肽和游离氨基酸的产量也更高。在60日龄的处理奶酪中，肽谱以及游离氨基酸的个体和总含量与完全成熟的对照奶酪（90天）一样高。保持时间仅对pH 4.6可溶氮部分和纤溶酶活性有影响；在两种测定压力水平下，处理10分钟的奶酪的值均高于处理5分钟的奶酪。我们得出结论，在奶酪制作后1天施加400MPa的HHP处理可提高蛋白水解速率，从而加速阿根廷雷吉亚尼托奶酪的成熟过程，而100MPa的处理未导致显著变化。
