优化Solanum tuberosum乳酪制造网的化和凝结活动
Florencia R Tito1, Alfonso Pepe2, Claudia V Tonón1
1Biological Research Institute, National Scientific and Technical Research Council (CONICET), University of Mar del Plata (UNMDP), Mar del Plata, Argentina.
Journal of the science of food and agriculture
|June 14, 2023
概括
两种土豆蛋白酶,StAP1和StAP3,显示出在手工奶酪制造中作为蔬菜网的潜力. 优化的条件允许显著的牛奶凝结活动,同时最大限度地降低素降解,表明它们作为传统网的替代品的可行性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 酶学 是一种酶学.
背景情况:
- 越来越多的奶酪需求和毛皮成本推动了对替代品的研究.
- 植物蛋白质酶有潜力作为手工奶酪的蔬菜 (vrennets).
- 在Solanum tuberosum (Solanum tuberosum) 的性蛋白酶 (StAP1,StAP3) 方面,正在研究牛奶凝固.
研究的目的:
- 从Solanum tuberosum中评估STAP1和STAP3作为一个 vrennets.
- 开发统计模型来预测和优化它们的酶活性.
- 评估它们是否适合生产奶酪.
主要方法:
- 响应表面方法用于优化乳糖溶解活性 (CA) 和乳凝活性 (MCA).
- 在各种pH值和温度条件下分析酶性能.
- 研究素亚单元降解模式,以了解酶的特异性.
主要成果:
- 对于StAP1和StAP3的最佳CA和MCA在pH值5.0和30-35°C时实现.
- 酶特异性可以通过改变pH值来调节,在pH值6.5时降低αS-和β-casein降解.
- 在pH值6.5.5下保持显著的乳凝活动.
结论:
- 统计模型证实STAP1和STAP3在奶酪制造参数内有效运行.
- 通过StAPs.确定优先的k-casein降解的条件.
- 在手工奶酪生产中,StAP1和StAP3是蔬菜的有希望的候选者.
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