References

foodsyst

Food systems

Пищевые системы

2618-97712618-7272

Федеральный научный центр пищевых систем им. В.М. Горбатова РАН

10.21323/2618-9771-2022-5-3-239-248

foodsyst-182

Research Article

Статьи

Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses

Влияние рекомбинантных химозинов разного происхождения на качество и сроки хранения мягких сыров

https://orcid.org/0000-0003-4443-7573

Мягконосов

Д. С.

Myagkonosov

D. S.

Мягконосов Дмитрий Сергеевич — кандидат технических наук, старший научный сотрудник, руководитель направления исследований по прикладной биохимии и энзимологии

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

Teл.: +7–915–973–63–13

Dmitry S. Myagkonosov, Сandidate of Technical Sciences, Senior Researcher, Head of Research Department in Applied Biochemistry and Enzymology

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–915–973–63–13

d.myagkonosov@fncps.ru

https://orcid.org/0000-0001-8326-1932

Абрамов

Д. В.

Abramov

D. V.

Абрамов Дмитрий Васильевич — кандидат биологических наук, старший научный сотрудник, руководитель направления биохимических исследований по сыроделию и маслоделию

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

Teл.: +7–910–970–42–97

Dmitry V. Abramov, Candidate of Biological Sciences, Senior Researcher, Head of Biochemical Research in Cheesemaking and Buttermaking

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.:+ 7–910–970–42–97

d.abramov@fncps.ru

https://orcid.org/0000-0003-3587-4050

Делицкая

И. Н.

Delitskaya

I. N.

Делицкая Ирина Николаевна — кандидат технических наук, старший научный сотрудник, отдел сыроделия

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

Tel.: +7–48532–98–1–28

Irina N. Delitskaya, Candidate of Technical Sciences, Senior Researcher, Department of Cheesemaking

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–48532–98–1–28

i.delitskaya@fncps.ru

https://orcid.org/0000-0003-4061-363X

Бухарина

Г. Б.

Bukcharina

G. B.

Бухарина Галина Борисовна — младший научный сотрудник, отдел физической химии

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

Teл.: +7–48532–98–1–22

Galina B. Bukcharina, Junior Researcher, Department of Physical Biochemistry

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–48532–98–1–22

g.bukharina@fncps.ru

Всероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter- and CheesemakingRussian Federation

2022

07102022

53239248

2022

Мягконосов Д.С., Абрамов Д.В., Делицкая И.Н., Бухарина Г.Б.

Myagkonosov D.S., Abramov D.V., Delitskaya I.N., Bukcharina G.B.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.fsjour.com/jour/article/view/182

The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree, microstructure, rheological and sensory properties of Crescenza soft cheese was studied. The proteolysis degree of cheeses was directly proportional to the general proteolytic activity (PA) and dose of the MCEs added into milk during the cheese production. With an equal dose of the MCEs added into milk, the highest level of proteolysis was noted in the cheese options produced with recombinant bovine chymosin (Chy-max Extra). There were no statistically significant differences (p > 0.05) in the proteolysis degree between the cheese options made with the same doses of the camel chymosin (Chy-max M) and modified chymosin (Chymax Supreme). After 21 days of storage, the cheeses with Chy-max Extra MCE had the most plastic consistency, while the cheeses with Chy-max Supreme MCE had the hardest and most elastic one. Cheeses produced with Chy-max M MCE occupied an intermediate position in terms of consistency density. Recombinant MCEs based on camel chymosin (Chy-max M) and modified chymosin (Chy-max Supreme) with low level of PA, may be recommended for use in the production of soft cheeses. This will extend the shelf life of cheeses by slowing-down the plasticization rate of their consistency.

Изучено влияние типа (химозин теленка (МФ Chy-max Extra), химозин верблюда (МФ Chy-max M), «модифицированный» химозин верблюда (МФ Chy-max Supreme)) и дозы внесения (1500, 2500 или 3500 IMCU/100 кг молока) молокосвертывающих ферментов на степень протеолиза, микроструктуру, реологические и сенсорные показатели мягкого сыра Кресченца. Степень протеолиза в сырах, была прямо пропорциональна удельной протеолитической активности и дозе МФ, внесенных в молоко при производстве сыра. При равной дозе внесения МФ в молоко, наибольший уровень протеолиза отмечался в вариантах сыров, произведенных с рекомбинантным химозином теленка (МФП Chy-max Extra). Отсутствовали статистически достоверные различия (p > 0,05) по степени протеолиза в вариантах сыров, произведенных с одинаковыми дозами химозина верблюда (МФП Chy-max M) и «модифицированного» химозина (МФП Chy-max Supreme). Через 21 сут хранения, консистенция сыров с МФ Chy-max Extra была наиболее пластичной, консистенция сыров с МФ Chy-max Supreme наиболее твердой и упругой. Сыры, изготовленные с МФ Chy-max M, занимали промежуточное положение по плотности консистенции. Рекомбинантные МФ на основе химозина верблюда (Chy-max M) и «модифицированного» химозина (Chy-max Supreme), обладающие низким уровнем ПА, можно рекомендовать для использования в производстве мягких сыров в целях замедления скорости пластификации консистенции сыров в процессе хранения и увеличения за счет этого продолжительности срока сыров.

мягкий сырмолокосвертывающий ферментрекомбинантные химозиныпротеолизгорький вкусреологиямикроструктура

soft cheesemilk-clotting enzymesrecombinant chymosinproteolysisbitter tasterheologymicrostructure

Статья подготовлена в рамках выполнения исследований по государственному заданию № FNEN-2019–0010 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук

The article was prepared as part of the research under the state assignment No. FNEN-2019–0010 of the V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences.

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The authors declare that there are no conflicts of interest present.