단백질 및 지방 분해효소 첨가가 Cheddar cheese 숙성에 미치는 영향 = Effect of commercial protease and lipase on the ripening of cheddar cheese

국문 초록 (Abstract)

본 실험은 cheese 원료유에 지방분해효소 및 단백질 분해효소를 첨가하여 Cheddar cheese 숙성과정중의 숙성촉진 효과를 질소화합물 분석, 전기영동, Sephadex G-100 column chromatogratphy, 조직특성 및 관능검사등을 통하여 확인하였다. 효소첨가에 의한 숙성과정중의 화학성분 변화는 거의 없었으나 질소화합물 (SN, NPN/TN, NCN/TN), 숙성도(SN/TN), S.R.I. value 및 가용성 tyrosine 함량은 대조구 및 지방분해효소 첨가 cheese와 비교시에 proteolytic enzyme 첨가 cheese에서 현저한 증가를 가져왔다. 가용성질소 분획의 Sephadex G-100 filtration 결과 CC 및 LPC cheese에서는 4개의 fraction, FAC cheese에서는 5개의 fraction으로 분별되었다. PAGE를 이용한 cheese casein의 전기영동에서 α_(sl)-casein 분획이 분명한 수준으로 분해가 일어난 것으로 나타났다. Cheese의 조직특성은 FAC cheese의 cohesiveness가 CC 및 LPC cheese 보다 높았고 hardness와 gumminess는 낮게 나타났다.
관능검사 결과 FAC cheese의 bitterness와 off-flavor가 Cheddar flavor 및 overall preference보다 낮았고 전체적인 관능면에서도 FAC cheese의 overall preference가 가장 높았다.
이상에서와 같이 proteolytic enzyme인 Flavor Age CP 첨가는 Cheddar cheese의 숙성기간을 단축시켰을 뿐만아니라 풍미 증진에도 양호한 결과를 나타내어 정상적인 cheese 숙성촉진의 가능성을 제시하였다.

다국어 초록 (Multilingual Abstract)

The acceleration effect of lipolytic and proteolytic enzymes on the ripening of a Cheddar cheese was studied by through investigation the various nitrogen fractions, the patterns of band in polyacrylamide gel electrophoresis, the fractions from Sephadex G-100 column chromatography, textural properties, and sensory evaluation. The enzymes added changed the chemical compositions after ripening. The values of nitrogen fraction(SN, NPN/TN, NCN/TN), S.R.I., and soluble tyrosine in cheese made with proteolytic enzyme(Flavor Age CP ; FAC) was significantly higher than those made in the control(CC) and lipolytic enzyme(Lipase Powder ; LPC) cheese. On gel filtration, 4, 4, and 5 kinds of soluble nitrogen fractions were identified from CC, LPC, and FAC cheese respetively. Polyacrylamide gel electrophoresis showed an appreciable breakdown of a_(sl)-casein in all cheeses. Cohesiveness of FAC cheese was higher than those of CC and LPC cheese but hardness and gumminess of FAC cheese were lower than those of CC and LPC cheese. When Flavor Age CP was added in cheese milk, scores of bitterness and off-flavor were lower than those of Cheddar flavor and overall preference, and panelist gave higher overall preference score to FAC cheese than to the CC and LPC cheese. Thus, these results indicated that Flavor Agg CP addition would be promlsing enzyme for accelerating ripening and flavor development of Cheddar cheese.