蛋白酶微胶囊制备工艺及在干酪成熟中的应用.pdfVIP

2 0 1 0 2 4 1 2 DOI: 10. 3969/ .j issn. 2010. 02. 031 * 张 娜 赵新淮 (, 150030) , BoxBehnken , , pH 46 12% T CA , D PAGEEM : 38% 37% 64 m g/ ( 100 mL) 934% ; pH 46 12% T CA , , 60 d : : T 2011; T 25253 : A : 2010) Study on Preparation of ProteaseM icrocapsule and Its Application in Cheese R ipening Zhang N a Zhao X inhuai (K ey Laboratory of D airy Science of M inis try of Education, N or theast Ag ricultura l University, H arb in 150030, China Abstract G elatin and arabic gum w ere used as the w allmaterial to prepare protease m icrocapsule w ith freeze drying techn ique through BoxBehnken design and response surfacemethodology. Them icroencapsu lated protease w ere added to cheese to determ ine the ratios of pH 46 soluble n itrogen to total nitrogen and w ater soluble n itrogen to total nitrogen, as w ell as of 12% TCA soluble n itrogen to total n itrogen in ripened cheese. D PAGE analysis, texture analysis and scann ing electron m icroscope exam inationw ere also employed to analyze ripened cheese. It w as show n from the analysis results that the optmi um conditions for proteasem icrocapsu le preparation is that the concentrations of gelatin and arabic gum are 38% and 37% respectively, core material ( protease) is 64 mg/( 100 mL), and m icroencapsulation efficiency is 934% . The ratios of pH 46 soluble n itrogen to total n itrogen, w ater soluble nitrogen to total nitrogen, and 12% TCA soluble n itrogen to total n itrogen in ripened