ارزیابی پروتئولیز و لیپولیز پنیر سفید فراپالایشی در حضور کشت الحاقی تضعیف شده

نویسنده
راحله نژاد رزمجوی اخگر
مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان آذربایجان غربی
10.22034/FSCT.19.125.89
چکیده
در این پژوهش از کشت تضعیف شده ترموفیل لاکتوباسلوس هلوتیکوس - B02، به عنوان کشت الحاقی، در تولید پنیر سفید فراپالایشی استفاده گردید و پروتئولیز و لیپولیز به عنوان شاخص‌های رسیدن، در طول 60 روزه دوره رسیدن مورد ارزیابی قرار گرفت. ترکیب شیمیایی و pH تحت تأثیر افزودن کشت تضعیف شده قرار نگرفت. ازت محلول در آب و ازت غیر پروتئینی در پنیر حاوی کشت الحاقی تضعیف شده به طور معنی‌داری بالاتر بود. Urea-PAGE فراکسیون های نامحلول در آب پنیر نمونه‌های پنیر نشان داد که هیدرولیز αs1 -کازئین در پنیر آزمایشی از روز 45 ام رسیدن افزایش یافته و به طور معنی‌داری بالاتر بود. مقادیر اسیدهای چرب آزاد با گذشت زمان رسیدن در هر دو تیمار افزایش یافت. اسید پالمتیک 16:0C و اسید اولئیک 18:1C بیشترین غلظت‌های اسیدهای چرب آزاد را در هر دو تیمار تشکیل می دادند. در پنیر حاوی استارتر تضعیف شده در روز 60 ام، مقادیراسیدهای چرب آزاد 6:0C - 4:0C و 18:0C و 18:1C در مقایسه با تیمار کنترل به طور معنی‌داری بالا‌تر بود (05/0P<). مقادیر سایر اسیدهای چرب در دو تیمار تفاوت معنی‌داری نشان نداد. افزودن کشت الحاقی تضعیف شده تأثیر مثبت بر توسعه پروتئولیز و تا حدی لیپولیز و به طور کلی رسیدن پنیر سفید فراپالایشی داشت. کلید واژگان: تضعیف سازی، شوک انجمادی، رسیدن، پنیر سفید فراپالایشی
کلیدواژه‌ها
تضعیف سازی
شوک انجمادی
رسیدن
پنیر سفید فراپالایشی

موضوعات

عنوان مقاله English

Evaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture

نویسنده English

Rahele Nezhad Razmjoui Akhgar
West Azarbaijan Agricultural and Natural Resources Research Center
چکیده English

In this research, attenuated culture of thermophilic lactobacillus helveticus - B02 was used as an adjunct culture in the production of UF white cheese and proteolysis and lipolysis were evaluated as indicators of ripening during a 60-day period. The chemical composition and pH were not affected by the addition of attenuated culture. Water-soluble nitrogen and Non-protein nitrogen in experimental cheese were significantly higher. Urea-PAGE of insoluble fractions of cheese samples showed that the hydrolysis of αs1-casein in experimental cheese increased from the 45th day of ripening and was significantly higher. The amount of free fatty acids increased over time in both treatments. Palmitic acid (C16: 0) and oleic acid (C18: 1) had the highest concentrations of free fatty acids in both treatments. In cheese containing attenuated starter on the 60th day, the levels of free fatty acids of C4: 0, C6:0, C18:0 and C18:1 were significantly higher, compared to the control treatment (P <0.05). The levels of other fatty acids in the two treatments did not show a significant difference. Addition of attenuated adjunct culture had a positive effect on the development of proteolysis and to some extent lipolysis in UF white cheese.

کلیدواژه‌ها English

Attenuation
freezing shock
Ripening
ultrafiltered white cheese
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