由不同原料乳製備UFTeleme乾酪之蛋白質性狀   全文下載

Protein Properties of UF Teleme Produced from Various Types of Milk

本研究係以超過濾技術（UF）及傳統的方法處理牛乳，綿羊乳及山羊乳並製成白色的Teleme乾酪。將UF及傳統的方法處理之原料乳，分成三份並分別以68℃ / 20分鐘，72℃ / 5分鐘和80℃ / 1分鐘殺菌，續將樣品分成二份，一份加入小牛犢凝乳酵素（calf rennet, CR），一份加入微生物的凝乳酵素（microbial rennet, MR）；綜上所述，製備Teleme乾酪樣品使用2種處理方法，3種殺菌規範和2種酵類型。本研究藉總氮測量、水溶性氮分析及SDS膠体電泳來評量樣品中游離蛋白質的分解情況。不論UF或傳統處理，Teleme乾酪樣品中之總氮和水溶性氮含量，皆以應用MR凝乳酵素較CR者為高。經SDS膠体電泳分析，以68℃或72℃殺菌之MR凝乳Teleme乾酪樣品，在熟成過程中，第一天其蛋白質即迅速地被分解（proteolysis）並產生酪朊（casein fraction）。Teleme乳酪樣品中各種水溶性氮成份亦由SDS膠体電泳數據被確認。"

In this study, white cheese Teleme samples were produced from cow’s, sheep’s and goat’s milk using UF and the traditional methods. In both methods, milk was divided into three portions and heated to 68°C/20 min, 72°C/5 min and 80°C/1 min., respectively. Each sample tested for three different pasteurization norms was divided into two portions. The calf rennet (CR) was added to the first portion and microbial rennet (MR) was added to the second portion. The teleme samples were prepared using 2 processing methods, 3 pasteurization norms,and 2 enzyme types. Besides total nitrogen and water-soluble nitrogen analyses, SDSPAGE was applied to the samples to determine free protein breakdowns. Total nitrogen and water-soluble nitrogen values were higher in Teleme samples treated with microbial rennet than those with calf rennet in both UF and traditional Teleme samples. In the first day a rapid proteolysis and fraction product (casein fraction) just under the β-casein were determined in Teleme samples produced from milk with microbial rennet at 68°C and 72°C in SDS-PAGE. Data on water-soluble nitrogen fractions confirmed electrophoretic profiles.