Process optimization of fermented brown cheese and study of its protein degradation at different stages of ripening
In order to develop new cheese varieties and to investigate the effect of the Maillard reaction on the physicochemical inde-xes and protein degradation during the fermentation of fermented brown cheese.The experimental process conditions of fermented brown cheese were optimized by single factor and response surface methodology,and the physicochemical indexes,protein degradation,free ami-no acid,and protease activity of fermented brown cheeses of different ripening stages were determined.The final results showed that the optimum process conditions for fermented brown cheese were:glucose addition of 10％,heating temperature of 95℃,and heating time of 3.0 h.The experimental results showed that the pH and moisture of fermented brown cheese gradually decreased;The amount of proteolytic degradation and the total free amino acids increased;And the protease activity and the total number of lactic acid bacteria increased and then decreased.In the middle stage of the fermentation,the moisture content,the fat content and the protein content of fermented brown cheese were lower than ordinary cheese.This was due to the denaturation of proteins and fat globule proteins as a result of the Maillard re-action.The fat that had lost its globule membrane was destabilized and coagulates,resulting in a decrease in fat content.
Maillard reactionfermented brown cheeseprotein degradationphysical and chemical indexesenzyme activity
万方数据
维普
