Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Fan, Xiankang;Zhao, Yan;Mao, Wei;Zhang, Hao;Li, Meng;...

通讯作者：

Zhang, H

作者机构：

[Mao, Wei; Shen, Qingwu; Luo, Jie; Fan, Xiankang; Quan, Wei; Zhou, Hui; Zhao, Yan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410114, Peoples R China.

[Zhang, H; Zhang, Hao] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China.

[Li, Meng] Beijing CHAOFAN Food Co LTD, Beijing 101300, Peoples R China.

[Luo, Yang] Agr Prod Qual Monitoring Ctr Changsha, Changsha 410003, Peoples R China.

[Luo, Jie] Nongda Rd, Changsha 410128, Peoples R China.

通讯机构：

[Zhang, H ] C

China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China.

语种：

英文

关键词：

Enzyme modified cheddar cheese;Free amino acids;HS-SPME-GC–MS;Molecular docking;Molecular dynamics simulation

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

467

页码：

142281

DOI：

10.1016/j.foodchem.2024.142281

基金类别：

CRediT authorship contribution statement Xiankang Fan: Writing – original draft, Visualization, Methodology, Data curation, Conceptualization. Yan Zhao: Writing – original draft, Methodology, Investigation, Formal analysis, Data curation. Wei Mao: Writing – review & editing, Conceptualization. Hao Zhang: Methodology, Investigation. Meng Li: Supervision, Methodology. Yang Luo: Conceptualization. Hui Zhou: Methodology. Qingwu Shen: Data curation. Wei Quan: Methodology. Jie Luo: Project administration, acquisition,

机构署名：

本校为第一机构

院系归属：

食品科学技术学院

摘要：

A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems was investigated. By comparing five different protease-peptidase combinations, the group of neutral protease and flavor protease was found to increase the total leucine, valine, and isoleucine content (17.056 ± 0.136 g/kg) and the soluble nitrogen content was up to the level of a 12-month-matured cheese. Molecular docking and molecular dynamics simulations demonstrated thei...

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Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems

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