Karaca Oya Berkay, Güven Mehmet
Karataş School of Tourism and Hotel Management, Çukurova University, Adana 01903, Turkey.
Department of Food Engineering, Agricultural Faculty, Çukurova University, Adana 01330, Turkey.
Foods. 2018 Aug 8;7(8):125. doi: 10.3390/foods7080125.
Effects of proteolytic (Neutrase, -originate, 0.20 (P1) and 0.40 g 100 L¹ (P2)) and lipolytic (Piccantase A, -originated, 0.05 (L1) and 0.10 g 100 L¹ (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of 90-day ripened cheese samples were investigated in this study. While enzyme supplementation did not have significant effects on titratable acidity, fat and protease-peptone nitrogen ratios of cheese samples, dry matter, salt, protein, water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN), 5% phosphotungstic acid soluble nitrogen (PTA-SN), casein nitrogen ratios, penetrometer value, total free fatty acids (TFFA) and total free amino acids (TFAA) were significantly influenced by enzyme supplementations. Individual free amino acids (15 of them) were also determined. Free amino acid contents of enzyme-supplemented cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening ( < 0.05). The highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. The major (Ca, P, Na, K, Mg) and minor (Zn, Fe, Cu, Mn) mineral levels of cheeses decreased with the progress of ripening and the effects of enzyme supplementations on these attributes (except for magnesium and manganese) were found to be significant ( < 0.01). As to conclude, enzyme supplementations increased proteolysis and lipolysis and accelerated ripening and thus reduced ripening durations. Especially the enzyme ratios in P1 and L1 cheeses were found to be suitable for reducing the ripening period in White cheese without any adverse effects.
本研究调查了向干酪乳中添加蛋白水解酶（中性蛋白酶，-源自，0.20（P1）和0.40 g 100 L⁻¹（P2））和脂肪水解酶（Piccantase A，-源自，0.05（L1）和0.10 g 100 L⁻¹（L2））对90天成熟干酪样品的脂解和蛋白水解特性的影响。虽然酶添加对干酪样品的可滴定酸度、脂肪和蛋白酶-蛋白胨氮比率没有显著影响，但干物质、盐、蛋白质、水溶性氮、12%三氯乙酸可溶性氮比率（TCA-SN）、5%磷钨酸可溶性氮（PTA-SN）、酪蛋白氮比率、针入度值、总游离脂肪酸（TFFA）和总游离氨基酸（TFAA）受酶添加的显著影响。还测定了15种游离氨基酸。添加酶的干酪的游离氨基酸含量高于对照干酪，并且随着成熟进程，所有干酪样品中的游离氨基酸含量均增加（P < 0.05）。在成熟的各个阶段，含量最高的氨基酸为谷氨酸、赖氨酸、脯氨酸和天冬氨酸。随着成熟进程，干酪的主要（钙、磷、钠、钾、镁）和微量（锌、铁、铜、锰）矿物质含量降低，并且发现酶添加对这些属性（除镁和锰外）的影响显著（P < 0.01）。总之，酶添加增加了蛋白水解和脂解，加速了成熟，从而缩短了成熟时间。特别是发现P1和L1干酪中的酶比例适合缩短白干酪的成熟期，且无任何不良影响。
