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乳化鹽對Mozzarella干酪功能特性的影響
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“十一五”國家科技支撐計劃資助項目(2009BADB9B06);北京市重大科技項目(D10110504600000)


Effects of Emulsifying Salts on Functionality of Mozzarella Cheese
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    摘要:

    針對Mozzarella干酪品質(zhì)存在的缺陷,，擬通過添加乳化鹽來改善Mozzarella干酪功能特性,。在Mozzarella干酪拉伸過程中分別添加1%,、3%、5%的檸檬酸鈉,、焦磷酸鈉，測定貯藏第21天干酪功能特性的變化,。結(jié)果表明,，添加乳化鹽后干酪的硬度和粘聚性顯著上升(P＜0.05),，油脂析出面積顯著增加(P＜0.05),，干酪熔化性改善，其中添加3%的檸檬酸鈉和焦磷酸鈉后,，熔化面積分別增加了37.58%和59.57%,；干酪中鈣離子含量下降，說明乳化鹽通過螯合酪蛋白膠體,，削弱了酪蛋白間的相互作用,，從而改善了Mozzarella干酪的功能特性。

    Abstract:

    Effects of two types of emulsifying salts on the functionality of Mozzarella cheese were studied.Trisodium citrate (TSC) and trisodium pyrophosphate (TSPP) were added to the stretching water at level of 1%, 3% and 5% during hot-stretching step, respectively. The main composition, textural properties, meltability and free oil content of the cheese prepared were measured, and the rheological behaviors of the cheese were also observed. The results showed that addition of TSC and TSPP significantly affected the meltability of the cheese. Also, hardness, cohesiveness and free oil content of the cheese increased (P<0.05). Meltability content was increased by 37.58% and 59.57% with TSC of 3% and TSPP of 3%, respectively. Addition of the emulsifying salts promoted solubilization of phosphate in the cheese, resulting in proteinprotein interactions decreased and protein-water interactions increased. The results showed that addition of TSC and TSPP into stretching water could significantly improve the functionality of Mozzarella cheese. 

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羅潔,王芳,任發(fā)政,郭慧媛.乳化鹽對Mozzarella干酪功能特性的影響[J].農(nóng)業(yè)機(jī)械學(xué)報,2011,42(8):138-142. Luo Jie, Wang Fang, Ren Fazheng, Guo Huiyuan. Effects of Emulsifying Salts on Functionality of Mozzarella Cheese[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(8):138-142.

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