Effect of flavorzyme-modified soy protein on the functional properties, texture and microstructure of Mozzarella cheese analogue
Effect of flavorzyme-modified soy protein on the functional properties, texture and microstructure of Mozzarella cheese analogue
复制标题
风味酶改性大豆蛋白对马苏里拉奶酪类似物功能特性、质地和微观结构的影响
DOI：
10.1111/jfpp.15963
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发表时间：
2021
影响因子：
2.5
通讯作者：
Dognzhi Wei
中科院分区：
文献类型：
--
作者：
Dewei xie;Yunsheng Gao;Lei Du;Yaling Shen;Jingli Xie;Dognzhi Wei
通过测定干酪的熔融性、拉伸性、质构剖面分析和扫描电镜（SEM）观察，研究了添加风味蛋白酶部分水解大豆蛋白的模拟干酪的功能特性、质构和微观结构。使用水解度（DH）和SDS-PAGE表征水解程度。DH通常随着水解时间和酶添加量的增加而增加，在最佳水解条件（50℃，0.5w/v%酶，6 h）下，DH达到15.1%，此时大豆蛋白被水解为分子量小于31 kDa的肽。在最佳水解条件下，模拟干酪的拉伸性和熔化性分别为95和32 mm（直径）。第三，添加部分水解大豆蛋白，干酪模拟物的硬度和弹性普遍增加，而弹性降低。最后，从SEM图像的奶酪模拟物的微观结构被用来说明奶酪模拟产品的质地和拉伸性的差异。实际应用大豆蛋白水解物与定义的水解度是可取的某些应用，因此，水解过程必须仔细控制。因此，对酶解条件进行全面的研究是十分必要的。本研究结果可促进风味酶在大豆蛋白水解中的应用，为大豆蛋白水解物在干酪模拟产品中的应用提供参考。此外，本研究的发现也为改善干酪的质构和拉伸性提供了参考，有助于配制具有理想理化特性的干酪模拟产品。
Functional properties, texture, and microstructure of the cheese analogues prepared with adding soy protein which was partially hydrolyzed by flavourzyme were investigated through measurement of meltability, stretchability, texture profile analysis, andSEMimages. Degree of hydrolysis (DH) and SDS‐PAGE were used to characterize the extent of hydrolysis. DH generally increased with increasing hydrolysis time and addition of enzyme, and it came to 15.1% at the optimum hydrolysis condition (50℃, 0.5w/v% enzyme, 6 hr), at which the soy proteins were hydrolyzed into peptides with the molecular weight less than 31 kDa. Furthermore, the analogue cheese showed favorable stretchability and meltability of 95 and 32 mm (diameter), respectively at the optimum hydrolysis condition. Thirdly, hardness and springiness of cheese analogues generally increased and adhesiveness decreased with partially hydrolyzed soy proteins addition. Lastly, microstructures of cheese analogues fromSEMimages were used to illustrate the difference in texture and stretchability of cheese analogue products.Practical applicationsSoy protein hydrolysates with defined degree of hydrolysis were desirable for certain applications, and therefore, the hydrolysis process must be carefully controlled. So comprehensive research on the enzyme hydrolysis conditions was very essential. The outcome of present study could enhance the application of flavorzyme in hydrolysis of soy protein, and therefore facilitated the usage of soy protein hydrolysate in cheese analogue products. Furthermore, the founding in the study also provided a reference to modify the texture and stretchability of cheese, and will do a favor to formulate the cheese analogue products with desired physicochemical properties.