Alhelli Amaal Mohammed, Mohammed Nameer Khairulla, Khalil Eilaf Suliman, Hussin Anis Shobirin Meor
Department of Water Resource Technique, Institute of Technology, Middle Technical University, Alzafaranya, Baghdad, 29008, Iraq.
Food Science and Biotechnology Department, Faculty of Agriculture, Tikrit Uiversity, Tikrit, 34001, Iraq.
AMB Express. 2021 Mar 22;11(1):45. doi: 10.1186/s13568-021-01205-9.
Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (a), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.
使用白色念珠菌PCA1/TT031蛋白酶可加速切达干酪凝乳中的蛋白水解。在本研究中，通过响应面法（RSM）对蛋白酶纯化因子（PF）、蛋白酶浓度和成熟时间等几个重要因素进行了优化。理想的加速切达干酪环境包括3.12的PF、0.01%（v/v）的蛋白酶浓度以及在10℃下0.6/3个月的成熟时间。RSM模型被证实是维持所选切达干酪的最合适方法。在该实验环境下，发现理想切达干酪的pH值、酸度值（ADV）、水分、水分活度（a）、可溶性氮（SN）%、脂肪和总体可接受性分别为5.4、6.6、35%、0.9348、18.8%、34%和13.6。此外，预测结果与实验结果高度一致，证实了所提方法的有效性和可靠性。尽管理想切达干酪与市售切达干酪在某些氨基酸和游离脂肪酸的浓度上存在差异，但感官评价表明它们在香气特征上没有显著差异。
