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首页> 外文期刊>Journal of Food Science and Technology >Biochemical changes during ripening of Cheddar cheese prepared by milk clotting enzyme from Rhizopus oryzae.
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Biochemical changes during ripening of Cheddar cheese prepared by milk clotting enzyme from Rhizopus oryzae.

机译：用米根霉的凝乳酶制备的切达干酪在成熟过程中的生化变化。

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摘要

The Cheddar cheese prepared from fresh cow milk by using crude and purified enzyme from Rhizopus oryzae and the commercial Meito enzyme (commercial enzyme from Mucor miehei) was examined for biochemical changes during accelerated ripening at 14 degrees C for 42 days. No difference in initial moisture content and pH was observed in any of these samples. However, 4.0% loss in moisture has been observed in cheese samples from crude and purified Rhizopus enzyme, while the value for cheese prepared from Meito enzyme was 3.75%. Similarly, pH increased faintly in cheese samples prepared from crude, purified Rhizopus and Meito enzymes by 4.1, 3.5 and 3.1%, respectively. Higher value of 1.36% for titratable acidity was reported for cheese prepared from Meito enzyme followed by 1.35 and 1.25% for purified and crude enzyme preparations from R. oryzae. The soluble nitrogen fraction in cheese samples increased by 120, 116 and 120% for crude, purified Rhizopus and Meito enzyme preparations, respectively. The maturity index of 14.13 was observed for Meito enzyme prepared cheese compared to 14.09 and 13.67 for crude and purified Rhizopus enzymes, respectively. Electrophoretic studies revealed increase in number of bands from 0-28 days of maturation, depicting increased proteolysis of casein. The degradation of beta -casein was comparatively lesser than alpha -casein in all the samples prepared here. Butyric acid was the main free fatty acid present in all the cheese samples and its concentration was higher in cheese samples prepared from both purified Rhizopus (88 micro g/g) as well as Meito enzyme (87 micro g/g) than the samples prepared by using crude enzyme (56 micro g/g). The results indicated that the milk clotting enzyme from R. oryzae can be used as rennet substitute.
机译：在14摄氏度加速熟化42天的过程中，检查了使用米根霉粗制和纯化的酶以及商品化的Meito酶（Mucor miehei的商业酶）从新鲜牛奶制得的切达干酪的生化变化。在任何这些样品中，均未观察到初始水分含量和pH值的差异。然而，从粗制和纯化的根霉酶的奶酪样品中观察到水分减少了4.0％，而由美托酶制得的奶酪的价值为3.75％。同样，从粗制，纯化的根霉和Meito酶制得的奶酪样品中，pH值分别升高了4.1％，3.5％和3.1％。据报道，由Meito酶制得的干酪的可滴定酸度值较高，为1.36％，其次为米曲霉的纯化和粗制酶制品，其可滴定酸度为1.35和1.25％。对于粗制，纯化的根霉和Meito酶制剂，干酪样品中的可溶性氮含量分别增加了120％，116％和120％。 Meito酶制备的奶酪的成熟度指数为14.13，而粗制和纯化的根霉菌的成熟度指数分别为14.09和13.67。电泳研究显示，从0到28天成熟带的数量增加，说明酪蛋白的蛋白水解增加。在这里制备的所有样品中，β-酪蛋白的降解都比α-酪蛋白的降解要小。丁酸是所有干酪样品中主要的游离脂肪酸，用纯根霉菌（8​​8微克/克）和Meito酶（87微克/克）制备的干酪样品中丁酸的浓度均高于制备的样品。通过使用粗酶（56微克/克）。结果表明，米曲霉的凝乳酶可作为凝乳酶的替代品。

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