Quality characteristics of cheese analogs containing lipoxygenase-defected soymilk and alpha -chymotrypsin modified soy protein isolate.

摘要

Cheese analogues using lipoxygenase-defected soya milk and alpha -chymotrypsin modified soya protein isolate (SPI) were prepared. The colour, textural properties, sensory attributes and melting spreadability of the cheese analogues were evaluated and compared with mozzarella cheese, and the relationships between these properties were analysed. Off-flavours were not mostly discriminated. The cheese analogues containing 10% untreated SPI and those containing 6% and 8% alpha -chymotrypsin-treated SPI were the most similar to mozzarella cheese in terms of the Delta E value for colour. The quality characteristics and melting spreadability of cheese analogues were highly affected and improved by alpha -chymotrypsin modification. The sensory attributes and melting spreadability of cheese analogues containing 6% alpha -chymotrypsin-treated SPI were the most similar to mozzarella cheese; while in textural properties, the cheese analogues containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, but it was highly negatively correlated with melting spreadability (r>-0.68). It is suggested that lipoxygenase-defected soyabean can be used in the manufacture of cheese analogues similar to mozzarella..