水牛乳αs1酪蛋白多态性对类蒙特利杰克半硬质 干酪品质的影响

Effect of buffalo αs1-casein polymorphism on the quality of semi-hard Monterey Jack-type cheese

中文关键词:  αs1-酪蛋白  多态性  水牛乳  类蒙特利杰克干酪

英文关键词:αs1-casein  polymorphism  water buffalo milk  Monterey Jack-type cheese

中文摘要:

      目的 分析水牛乳αs1酪蛋白(αs1-casein)多态性对类蒙特利杰克干酪品质的影响。方法 采用反相高效液相色谱法分析不同水牛乳样品αs1-casein的多态性, 依据αs1-casein多态性制成半硬质类蒙特利杰克干酪, 比较其在组成、质构和色差等方面的差异。结果 水牛乳αs1-casein存在AB和BB两种表型。以混合样品为对照制成类蒙特利杰克干酪后, 在干酪成份上, BB型干酪中乳脂肪含量显著低于AB型; 在质构方面, BB型干酪的硬度和弹性分别为41.21 N和6.31 mm, 显著高于AB型(29.45 N, 5.56 mm)和混合组(38.21 N, 5.25 mm), 此外BB型具有更高的胶粘性和咀嚼性; 在色泽方面, BB型干酪的B值显著低于AB组, 表明黄色程度低于AB型。结论 水牛乳αs1-casein存在多态性, 且αs1-casein的多态性会影响类蒙特利杰克干酪的品质。

英文摘要:

      Objective To analyze the effect of αs1-casein genotype of water buffalo on the quality of semi-hard Monterey Jack-type cheese. Methods The genotype of αs1-casein was analyzed by phase reversal-high performance liquid chromatography (RP-HPLC), Monterey Jack-type cheese was made according to the αs1-casein genotypes, and the differences in composition, texture and color of cheese were compared. Results Two types of αs1-casein (AB and BB) were found in water buffalo milk. After making Monterey Jack-type cheese used mixed sample as control group, fat content of BB type was lower than that of AB type. Hardness and springiness of BB type cheese were 41.21 N and 6.31 mm, which were significantly higher than those of AB type (29.45 N, 5.56 mm) and control group (38.21 N, 5.25 mm), moreover, the gumminess and chewiness of BB type cheese were also higher. For the colour and lustre, B value of BB type cheese was lower than that of AB type, which meant more yellow colour was found in AB type cheese. Conclusion αs1-casein polymorphism is found in Chinese water buffalo, and the quality of semi-hard Monterey Jack-type cheese could be effected by αs1-casein polymorphism.