اثر رسیدن تسریع‌شده با پروتئاز کپسوله و لیپاز بر بافت پنیر آب‌نمکی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار گروه پژوهشی مواد غذایی، پژوهشکدۀ صنایع غذایی و کشاورزی، پژوهشگاه استاندارد، کرج، ایران

2 استاد گروه علوم و صنایع غذایی، دانشکدۀ مهندسی و فناوری کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، کرج، ایران

چکیده

در این مطالعه، اثر رسیدن تسریع‌شده با کمکپروتئاز کپسوله‌شده و لیپازبر ویژگی‌های فیزیکوشیمیایی، بافت، و ریزساختار پنیرهای آب‌نمکی بررسی شده است. اضافه‌کردن لیپاز با کاهش اندازۀ گلبول‌های چربی و افزایش اتصالات کازئین سبب افزایش سختی و نیز با تجزیۀ چربی‌ها که به‌عنوان روان‌ساز عمل می‌کردند، سبب کاهش نیروی لازم برای شکنندگی پنیرهای آب‌نمکی ‌می‌شود. تعداد و قطر گلبول‌های چربی که در ماتریکس کازئینی به دام افتاده‌اند، تحت تأثیر غلظت آنزیم به‌کار‌برده‌شده قرار می‌گیرد. پروتئازهای کپسوله‌شده ‌با افزایش شکست کازئین‌ها به پپتیدهایی با وزن مولکولی پایین و اسیدهای آمینه، سبب کاهش سختی و نیروی لازم برای شکنندگی پنیرهای آب‌نمکی ‌می‌شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of accelerated ripening by encapsulated protease and lipase on texture of brined cheese

نویسندگان [English]

  • Mahnaz Aminifar 1
  • Zahra Emam Jome 2
چکیده [English]

In this study, the effect of accelerated ripening with encapsulated protease and lipase on physiochemical properties such as fat and moisture, texture and microstructure of brined cheese was investigated. Addition of lipase increases hardness by reducing fat globules diameter and increasing casein matrix junction. It also decreases brittleness by fat degradation which is responsible for plasticizing effect. The number and the mean diameter of fat globules which were entrapped in casein network were affected by levels of added lipase. Encapsulated protease decreases hardness and brittleness of brined cheese by casein degradation to low molecular weight peptides and amino acids.., . ...,

کلیدواژه‌ها [English]

  • Accelerated ripening
  • hardness
  • brittleness
  • brined cheese
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