Study on the rheological properties of mozzarella cheese coagulated with crude enzyme from <i>Hericium erinaceum</i>

DOI
  • Tanimoto Morimasa
    Graduate Faculty of Interdisciplinary Research, Graduate School, University of Yamanashi
  • Sato Kaoru
    Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University

Bibliographic Information

Other Title
  • ヤマブシタケ凝乳粗酵素によるモッツァレラチーズのレオロジー特性に関する研究

Abstract

<p> The objective of this study was to elucidate the temperature dependence of the rheological properties of mozzarella cheese coagulated with the crude enzyme from Hericium erinaceum (H. erinaceum). Mozzarella cheese curds were prepared with the crude enzyme from H. erinaceum, and with chymosin as a control. These curds were stretched at various pHs. The calcium and phosphorus contents in mozzarella cheese prepared with chymosin decreased as the curd pH was decreased from 5.50 to 5.10, while those in the cheese prepared with the crude enzyme from H. erinaceum had already been reduced by pH 5.50. Moreover, the SDS-PAGE results showed that partial proteolysis of caseins occurred in the cheese made using the crude enzyme from H. erinaceum, more than in the cheese made with chymosin. The results of the temperature dependences of the viscoelastic moduli for the cheese curds showed that mozzarella cheese made using the crude enzyme from H. erinaceum was softer and meltabler than the control, even when the cheese curd was stretched at pH 5.50.</p>

Journal

  • Milk Science

    Milk Science 68 (2), 100-105, 2019

    Japanese Dairy Science Association

Keywords

Details 詳細情報について

  • CRID
    1390282763133261696
  • NII Article ID
    130007689201
  • DOI
    10.11465/milk.68.100
  • ISSN
    21880700
    13430289
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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