乳业科学与技术2025，Vol.48Issue(5)：1-7,7.DOI:10.7506/rykxyjs1671-5187-20250409-031
酶添加量对贝莱斯芽孢杆菌凝乳酶凝乳性能的影响
Effect of Dosage on the Coagulation Performance of Bacillus velezensis Rennet
摘要
Abstract
To study the coagulation performance of rennet from Bacillus velezensis DS-1,we evaluated the effect of its different dosages(9、12、15、18、21 and 24 U/mL)on the turbidity,viscosity,rheology,optical density at 500 nm(OD500 nm)and microstructure of curd.To this end,commercial rennet was used as control.The results showed that when the rennet dosage ranged from 9 to 21 U/mL,the viscosity of coagulated milk initially increased and then leveled off,and the turbidity increased with increasing curdling time.When the rennet dosage was 24 U/mL,the turbidity increased at first and then decreased with increasing curdling time.The rheological characteristics showed that peak storage modulus of milk coagulated with rennet from strain DS-1 at dosages below 18 U/mL was smaller than that with commercial rennet and it gradually increased with increasing dosage of DS-1 rennet.As the dosage rose from 9 to 21 U/mL,the water-holding capacity increased significantly(P<0.05).The OD500 nm value declined first and then increased slightly with increasing rennet dosage.The microstructure analysis showed that casein particles were more densely with increasing rennet dosage,and milk curd formed by rennet from Bacillus velezensis DS-1 exhibited a more porous structure.The results of this study demonstrate that Bacillus velezensis DS-1 rennet has good coagulation performance,showing minimal differences in coagulation parameters compared with commercial rennet.关键词
酶添加量/凝乳酶/贝莱斯芽孢杆菌/凝乳特性/微观结构Key words
enzyme dosage/rennet/Bacillus velezensis/coagulation performance/microstructure分类
轻工纺织引用本文复制引用
杨文迪,张亚锋,乔海军,张忠明,任永强,张卫兵..酶添加量对贝莱斯芽孢杆菌凝乳酶凝乳性能的影响[J].乳业科学与技术,2025,48(5):1-7,7.基金项目
甘肃省自然科学基金项目(24JRRA652) （24JRRA652）
甘肃省自然科学基金重点项目(24JRRA634) （24JRRA634）
国家自然科学基金地区科学基金项目(32460576) （32460576）
