胶束酪蛋白浓缩物和经过转谷氨酰胺酶处理的乳蛋白浓缩物在模拟干酪制品中的应用-熔融和拉伸性能。
Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Melt and stretch properties.
机构信息
Department of Food and Dairy Science, Midwest Dairy Foods Research Center, South Dakota State University, Brookings 57007.
Department of Food and Dairy Science, Midwest Dairy Foods Research Center, South Dakota State University, Brookings 57007.
出版信息
J Dairy Sci. 2022 Oct;105(10):7904-7916. doi: 10.3168/jds.2022-22253. Epub 2022 Aug 31.
Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by the amount of intact casein provided by dairy ingredients in the formulation. Rennet casein (RCN) is the preferred ingredient to provide intact casein in a formulation. Ingredients produced using membrane technology, such as milk protein concentrate (MPC) and micellar casein concentrate (MCC), are unable to provide the required functionality. However, the use of transglutaminase (TGase) has potential to modify the physical properties of MPC or MCC and may improve their functionality in IMC. The objective of this study was to determine the effect of TGase-treated MPC and MCC retentates on melt and stretch properties when they are used in IMC and to compare them with IMC made using RCN. The MCC and MPC retentates were produced using 3 different lots of pasteurized skim milk and treated with 3 levels of TGase enzyme: no TGase (control), low TGase: 0.3 units/g of protein, and high TGase: 3.0 units/g of protein. Each of the MCC and MPC treatments was heated to 72°C for 10 min to inactivate TGase and then spray dried. Each MCC, MPC, and RCN powder was then used in an IMC formulation that was standardized to 48% moisture, 21% fat, 20% protein, and 1% salt. The IMC were manufactured in a twin-screw cooker by blending, mixing, and heating various ingredients (4.0 kg). Due to extensive crosslinking, the IMC formulation with the highest TGase level (MCC or MPC) did not form an emulsion. The IMC made from MCC treatments had significantly higher stretchability on pizza compared with their respective MPC treatments. The IMC made from TGase-treated MCC and MPC had significantly lower melt area and significantly higher transition temperature (TT) and stretchability compared with their respective controls. Comparison of IMC made using TGase-treated MCC and MPC to the RCN IMC indicated no difference in TT or texture profile analysis-stretchability; however, the Schreiber melt test area was significantly lower. Our results demonstrated that TGase treatment modifies the melt and stretch characteristics of MCC and MPC in IMC applications, and TGase-treated MPC and MCC can be used to replace RCN in IMC formulations.
乳制品仿制马苏里拉奶酪（IMC）的熔融和拉伸特性受配方中乳制品成分提供的完整酪蛋白数量的影响。凝乳酶酪蛋白（RCN）是提供配方中完整酪蛋白的首选成分。使用膜技术生产的原料，如乳蛋白浓缩物（MPC）和胶束酪蛋白浓缩物（MCC），无法提供所需的功能。然而，转谷氨酰胺酶（TGase）的使用有可能改变 MPC 或 MCC 的物理性质，并可能改善其在 IMC 中的功能。本研究的目的是确定经 TGase 处理的 MPC 和 MCC 浓缩物在用于 IMC 时对熔融和拉伸特性的影响，并将其与使用 RCN 制成的 IMC 进行比较。MCC 和 MPC 浓缩物是使用 3 批不同的巴氏杀菌脱脂乳生产的，并使用 3 个水平的 TGase 酶处理：无 TGase（对照）、低 TGase：0.3 单位/g 蛋白质和高 TGase：3.0 单位/g 蛋白质。将每个 MCC 和 MPC 处理物加热至 72°C 10 分钟以灭活 TGase，然后喷雾干燥。然后将每个 MCC、MPC 和 RCN 粉末用于 IMC 配方中，该配方标准化为 48%水分、21%脂肪、20%蛋白质和 1%盐。IMC 通过在双螺杆炊具中混合、混合和加热各种成分（4.0 千克）进行制造。由于交联过度，具有最高 TGase 水平（MCC 或 MPC）的 IMC 配方未形成乳液。与各自的 MPC 处理相比，用 MCC 处理的 IMC 在比萨饼上具有明显更高的拉伸性。与各自的对照相比，用 TGase 处理的 MCC 和 MPC 制成的 IMC 的熔融面积显著降低，过渡温度（TT）和拉伸性显著增加。用 TGase 处理的 MCC 和 MPC 制成的 IMC 与 RCN IMC 的比较表明，TT 或质地分析拉伸性没有差异；然而，Schreiber 熔融试验面积显著降低。我们的结果表明，TGase 处理改变了 MCC 和 MPC 在 IMC 应用中的熔融和拉伸特性，并且可以用 TGase 处理的 MPC 和 MCC 来替代 IMC 配方中的 RCN。
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