微胶囊化蛋白酶在干酪制备中的应用及干酪成熟过程中电泳分析

将采用冷冻干燥工艺得到的明胶-阿拉伯胶-凝乳酶微胶囊用于干酪制备过程中，在排乳清之后向干酪中添加5.00 g微胶囊化蛋白酶，以促进干酪的成熟。在干酪成熟过程中通过三羟甲基氨基甘氨酸-尿素-十二烷基磺酸钠聚丙烯酰胺凝胶电泳以及毛细管电泳分析监测干酪中pH 4.6不溶性氮部分的变化情况。结果表明：干酪在成熟初期，αs1-酪蛋白较β-酪蛋白先水解，生成αs1-酪蛋白（f 102～199）和αs1-I-酪蛋白；干酪成熟21 d时，β-酪蛋白开始水解，αs1-酪蛋白继续保持水解，生成的大的水解产物同时也发生二次水解；干酪成熟90 d时干酪中β-酪蛋白比αs1-酪蛋白具有更广泛的水解程度，酪蛋白降解的同时，生成大量新的小分子肽。

Application of Rennet Microcapsule in the Preparation of Cheese and Electrophoretic Analysis of Cheese Ripening

The application of freeze-dried rennet microcapsule entrapped in gelatin blended with arabic gumfor cheeseproduction was studied. Approximately 5.00 g of rennet microcapsules were added to cheese after discharging whey topromote the maturity of cheese. Trincine-Urea-SDS-PAGE and capillary electrophoresis (CE) were employed to analyze pH4.6-insoluble nitrogen (pH4.6-ISN) fractions, and the results showed that caseins in cheese were degraded during the earlystage of ripening, αs1-casein was degraded earlier than β-casein, and αs1-casein (f102–199) and αs1-I casein were produced;while at 21 d of ripening, β-casein was degraded and αs1-casein was still degraded, and the resultant hydrolysate with highmolecular weight was and further degraded; while at 90 d, β-casein was degraded more extensively than αs1-casein. Theproteolysis of caseins and some peptides with low molecular weight were generated at the same time. The release mechanismof chymosin from the freeze-dried microcapsule may be the hydrolysis of gelatin. The released core material acts on cheeseand gelatin at the same time.