Abstract：
The effect of 90, 180 and 270 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) on the solubilisation of proteins and minerals and the rheological and textural properties of processed cheese (PC) prepared from Gouda cheese ripened for 30-150 d at 8°C was studied. The solubilisation of individual caseins and Ca and the maximum loss tangent during temperature sweeps of PC made from Gouda cheese increased, while hardness of PC decreased with ripening duration of the Gouda cheese. Levels of soluble Ca in PC increased with increasing concentration of TSC and SHMP, but decreased with increasing concentration of DSP. The solubilisation of casein and Ca due to ripening of Gouda cheese used for manufacturing PC could explain the changes in texture and loss tangent of PC. The results suggest that DSP, TSC or SHMP in PC formulation can form insoluble Ca-phosphate, soluble Ca-citrate or insoluble casein-Ca-HMP complexes, respectively, that influence casein solubilisation differently and together with levels of residual intact casein determine the functional attributes of PC.
摘要：
90，180和270mEq/kg的钙螯合盐（CSS）的影响磷酸氢二钠（DSP），研究了柠檬酸三钠（TSC）和六偏磷酸钠（SHMP）对蛋白质和矿物质的溶解以及在8°C下成熟30-150d的Gouda干酪制备的加工干酪（PC）的流变和质构特性。在由Gouda奶酪制成的PC的温度扫描过程中，单个酪蛋白和Ca的溶解以及最大损耗角正切增加，而PC的硬度随着Gouda奶酪的成熟时间而降低。PC中可溶性钙的水平随着TSC和SHMP浓度的增加而增加，但随着DSP浓度的增加而降低。由于用于制造PC的Gouda干酪的成熟而引起的酪蛋白和Ca的溶解可以解释PC的质地和损耗角正切的变化。结果表明,DSP,PC配方中的TSC或SHMP可形成不溶性Ca-磷酸盐，可溶性柠檬酸钙或不溶性酪蛋白-Ca-HMP复合物，分别,不同地影响酪蛋白溶解,并且与残余完整酪蛋白的水平一起确定PC的功能属性。
