Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via G. Amendola 122/O, 70126 Bari, Italy; Department of Economics, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via G. Amendola 122/O, 70126 Bari, Italy.
Food Res Int. 2018 Apr;106:763-770. doi: 10.1016/j.foodres.2018.01.050. Epub 2018 Feb 8.
Milk protein crosslink through the action of enzymes represents a feasible strategy to impart new functionalities to cheese. In this work we reported the effects of a laccase mediator system (LMS) on protein crosslink and antioxidant property of curd. The crosslinking activity of a purified recombinant laccase Ery4 and a commercial enzyme preparation (cLC), with three mediators was firstly evaluated in milk and then applied before curd manufacture. Only Ery4-LMS significantly increased curd weight compared to that of the control sample. SDS-PAGE revealed that similar high molecular weight bands produced by both LMSs in milk were also retained in curds. The antioxidant activity recorded in curds with Ery4-LMS was the highest among all samples both before and after gastro-pancreatic digestion. This is the first time that a CGA-based LMS is used in manufacture of curd with improved antioxidant properties. These results open new perspectives for dairy applications.
牛奶蛋白通过酶的作用交联代表了赋予奶酪新功能的一种可行策略。在这项工作中，我们报告了漆酶介体系统（LMS）对凝乳中蛋白质交联和抗氧化性能的影响。首先在牛奶中评估了纯化的重组漆酶 Ery4 和一种商业酶制剂（cLC）与三种介体的交联活性，然后在凝乳制造之前进行了应用。只有 Ery4-LMS 与对照样品相比显著增加了凝乳的重量。SDS-PAGE 显示，两种 LMS 在牛奶中产生的相似高分子量条带也保留在凝乳中。在用 Ery4-LMS 处理的凝乳中，抗氧化活性在胃 - 胰消化前后均为所有样品中最高的。这是首次在凝乳的制造中使用基于 CGA 的 LMS，以提高抗氧化性能。这些结果为乳制品应用开辟了新的前景。
