CN114223727A - D-tryptophan brine gel and application thereof - Google Patents
D-tryptophan brine gel and application thereof Download PDFInfo
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- CN114223727A CN114223727A CN202111647343.3A CN202111647343A CN114223727A CN 114223727 A CN114223727 A CN 114223727A CN 202111647343 A CN202111647343 A CN 202111647343A CN 114223727 A CN114223727 A CN 114223727A
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- sodium chloride
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- QIVBCDIJIAJPQS-SECBINFHSA-N D-tryptophane Chemical compound C1=CC=C2C(C[C@@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-SECBINFHSA-N 0.000 title claims abstract description 81
- 229930182827 D-tryptophan Natural products 0.000 title claims abstract description 80
- 239000012267 brine Substances 0.000 title claims abstract description 34
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 34
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 111
- 235000013351 cheese Nutrition 0.000 claims abstract description 94
- 239000000499 gel Substances 0.000 claims abstract description 85
- 239000011780 sodium chloride Substances 0.000 claims abstract description 56
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 239000000017 hydrogel Substances 0.000 claims abstract description 21
- 238000004321 preservation Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical group OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 23
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 20
- 239000000661 sodium alginate Substances 0.000 claims description 20
- 235000010413 sodium alginate Nutrition 0.000 claims description 20
- 229940005550 sodium alginate Drugs 0.000 claims description 20
- 239000008223 sterile water Substances 0.000 claims description 14
- 241000589540 Pseudomonas fluorescens Species 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 8
- 230000002401 inhibitory effect Effects 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims 2
- 241001312219 Amorphophallus konjac Species 0.000 claims 1
- 230000032770 biofilm formation Effects 0.000 claims 1
- 241001131796 Botaurus stellaris Species 0.000 abstract description 34
- 238000005057 refrigeration Methods 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 13
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 9
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- 230000001954 sterilising effect Effects 0.000 abstract description 4
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- 206010059866 Drug resistance Diseases 0.000 abstract description 3
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- 230000003115 biocidal effect Effects 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
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- 238000000576 coating method Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
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- 230000007774 longterm Effects 0.000 description 2
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- 239000006916 nutrient agar Substances 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 125000002698 D-tryptophano group Chemical group C(=O)(O)[C@@H](CC1=CNC2=CC=CC=C12)N* 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
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- 239000002609 medium Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
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- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
- A23C19/105—Inorganic compounds; Inert or noble gases; Carbon dioxide
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of cheese preservation, and particularly relates to D-tryptophan brine gel and application thereof. According to the invention, the D-tryptophan and the sodium chloride are compounded, so that good sterilization and bacteriostasis effects can be achieved on putrefying bacteria in the mozzarella cheese, and the D-tryptophan and the sodium chloride are combined to effectively reduce the addition amount of the sodium chloride, so that adverse effects of the addition of the excessive sodium chloride on the appearance and quality of the mozzarella cheese can be effectively prevented. In addition, the invention can effectively maintain the moisture of the mozzarella cheese by adopting the form of hydrogel, thereby keeping the special elasticity and luster of the mozzarella cheese, and the bittern gel has simple components and no chemical compound or antibiotic, thereby having broad-spectrum antibacterial effect, especially being applied to low-temperature refrigeration and preservation, avoiding the generation of bacterial drug resistance and greatly reducing the harm to the environment and human body.
Description
Technical Field
The invention relates to the technical field of cheese preservation, and particularly relates to a D-tryptophan brine gel and application thereof.
Background
High Moisture (HM) masuri cheese has a creamy and smooth texture and is one of the most popular cheeses in italy. It is usually stored in saline water or a preservation solution containing organic acid to prevent water loss and maintain the sense of touch. However, its high moisture and special storage method increases microbial growth, resulting in hydrolysis of proteins in the cheese, development of off-flavors, and microbial discoloration.
Spoilage bacteria of high-moisture mozzarella cheese are mainly associated with contamination by pseudomonas fluorescens, a gram-negative bacterium that has the ability to grow at low temperatures. In the process of cheese preservation, pseudomonas fluorescens becomes a leading strain, so that many imported fresh cheeses cannot be stored in China for a long time, and the development of the cheese market in China is not facilitated.
At present, the common preservation method for storing fresh high-moisture mozzarella cheese is to immerse the fresh high-moisture mozzarella cheese in salt water for preservation at 4 ℃, the shelf life of the mozzarella cheese preserved by the method can only reach 7 days, and the transportation and the storage are not facilitated; the unique taste and flavor of the mozzarella cheese cannot be ensured by the conventional preservative film, modified atmosphere preservation and the like. Some add bacteriostatic substance to mausura cheese to control the amount of mixed bacteria, but this method can make cheese lose its original flavour and can not ensure the edible safety of cheese. There is therefore a need for a new safe and effective way of preserving mozzarella cheese.
Disclosure of Invention
Based on the problems, in order to ensure the edible quality and edible safety of cheese and prolong the preservation time, the invention provides the D-tryptophan bittern gel which is applied to China for prolonging the preservation time of the mozzarella cheese.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a D-tryptophan bittern gel is prepared from the bittern of D-tryptophan,
the hydrogel simultaneously contains D-tryptophan and sodium chloride.
The brine gel contains sodium chloride, and can form higher osmotic pressure under a certain concentration, so that cells are dehydrated, and the growth of microorganisms such as bacteria and the like can be inhibited. Meanwhile, D-tryptophan can effectively prevent the growth and proliferation of bacteria. The research of the researchers discovers that the antibacterial effect of the D-tryptophan or the sodium chloride which is singly used is more common, and after the D-tryptophan or the sodium chloride are compounded for use, the sodium chloride can effectively enhance the growth inhibition capability of the D-tryptophan on bacteria, so that the D-tryptophan and the sodium chloride have good synergistic effect. Therefore, when the two are used together, the preservative can be used in the preservation treatment of high-moisture (HM) mozzarella cheese to prevent the growth of spoilage bacteria in the cheese.
The method disclosed by the invention can help to maintain the moisture of the mozzarella by adopting the form of the hydrogel in the process of inhibiting the growth of high-moisture (HM) mozzarella putrefying bacteria, so that the unique elasticity and luster of the mozzarella are kept. Meanwhile, the hydrogel form is adopted, so that the antibacterial substance in the hydrogel can be fully contacted with the cheese, the protective effect on the cheese is enhanced, and the antibacterial timeliness of the D-tryptophan is regulated and controlled.
In addition, the brine gel has simple components and no chemical composition or antibiotic, so the brine gel has broad-spectrum antibacterial effect, can be applied to low-temperature refrigeration and preservation particularly at low temperature, avoids the generation of bacterial drug resistance, and greatly reduces the harm to the environment and human bodies.
Preferably, the hydrogel comprises 0.5-1 wt% of D-tryptophan and 0.5-2 wt% of sodium chloride according to mass percentage.
The content of D-tryptophan and sodium chloride in the brine gel has obvious influence on the antibacterial effect of the brine gel. The present inventors have found that when either D-tryptophan or sodium chloride is used alone, both of them need to be brought to a relatively high concentration to ensure sufficient bactericidal activity. However, the addition of high concentrations of D-tryptophan or sodium chloride can have an effect on the organoleptic qualities of the mozzarella.
Therefore, after the D-tryptophan and the sodium chloride are combined, the D-tryptophan and the sodium chloride can achieve excellent spectrum sterilization effect at a lower concentration. The bactericidal and bacteriostatic effects of the D-tryptophan are improved along with the increase of the concentration of the sodium chloride, the inhibition capability on the growth of biological envelopes and bacteria is obviously improved, when the content of the sodium chloride is within the range of 0.5-2 wt%, the growth of the bacteria can be obviously and effectively completely inhibited, particularly for pseudomonas as a specific putrefying bacterium commonly used in the food industry, and the adverse effect of the overhigh concentration of the sodium chloride on the quality of the mozzarella cheese can be effectively prevented within the range.
The concentration of the D-tryptophan is limited to be 0.5-1 wt%, and the reason is that when the concentration of the D-tryptophan is less than 0.5wt%, the sterilization and bacteriostasis effects of the hydrogel on bacteria are poor, and when the concentration of the D-tryptophan is more than 1%, the concentration of the D-tryptophan is too high and is not easy to dissolve, and the color of the brine gel is affected.
Preferably, the hydrogel further comprises: 0.1-2 wt% of thickening agent, 0.1-1 wt% of stabilizing agent and the balance of sterile water.
Preferably, the thickening agent is one or a combination of sodium alginate, konjac glucomannan and pectin.
Preferably, the content of the thickening agent is 0.1% -0.75%.
Preferably, the stabilizer is glucono delta lactone.
Use of a D-tryptophan brine gel as described above to prolong the preservation time of mozzarella cheese.
The D-tryptophan brine gel is applied to inhibiting the growth of cheese putrefying bacteria and the formation of biofilm.
The application of the D-tryptophan brine gel in inhibiting the growth of pseudomonas fluorescens of cheese mausury.
Therefore, the invention has the following beneficial effects:
(1) by compounding the D-tryptophan and the sodium chloride, the cheese can have good sterilization and bacteriostasis effects on putrefying bacteria in the cheese;
(2) by combining the two components, the addition amount of sodium chloride can be effectively reduced, so that the adverse effect of the addition of the excessive sodium chloride on the appearance and quality of the mozzarella cheese can be effectively prevented;
(3) the method adopts the form of hydrogel, so that the moisture of the mozzarella cheese can be effectively maintained, and the unique elasticity and luster of the mozzarella cheese are kept;
(4) the bittern gel disclosed by the invention is simple in composition and free of chemical compounds and antibiotics, so that the bittern gel has a broad-spectrum antibacterial effect, can be applied to low-temperature refrigeration and preservation particularly at low temperature, avoids the generation of bacterial drug resistance, and greatly reduces the harm to the environment and human bodies.
Drawings
FIG. 1 is a graph showing the results of growth tests of specific spoilage bacteria in cheese according to the present invention.
FIG. 2 is a graph showing the results of growth tests of cheese specific spoilage bacteria according to the present invention.
Detailed Description
The invention is further described with reference to specific examples. Those skilled in the art will be able to implement the invention based on these teachings. Moreover, the embodiments of the present invention described in the following description are generally only some embodiments of the present invention, and not all embodiments. Therefore, all other embodiments obtained by a person of ordinary skill in the art based on the embodiments of the present invention without any creative effort shall fall within the protection scope of the present invention.
Example 1
A D-tryptophan bittern gel comprises, by weight, 0.816% of D-tryptophan, 1% of sodium chloride, 0.3% of sodium alginate, 0.6% of gluconic acid-delta-lactone, and the balance of water.
The hydrogel preparation process is as follows: d-tryptophan solid, sodium chloride and sterile water are stirred and mixed uniformly according to a proportion to obtain a mixed solution, and the mixed solution is ultrasonically dissolved for 5 min at 40 kHz. Adding sodium alginate and gluconic acid-delta-lactone, and stirring and mixing uniformly to obtain mixed gel.
Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Example 2
A D-tryptophan brine gel comprises, by weight, 0.5% of D-tryptophan, 1% of sodium chloride, 0.3% of sodium alginate, 0.6% of gluconic acid-delta-lactone, and the balance of water.
The hydrogel preparation process is as follows: d-tryptophan solid, sodium chloride and sterile water are stirred and mixed uniformly according to a proportion to obtain a mixed solution, and the mixed solution is ultrasonically dissolved for 5 min at 40 kHz. Adding sodium alginate and gluconic acid-delta-lactone, and uniformly stirring to obtain mixed gel.
Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Example 3
A D-tryptophan brine gel comprises 1wt% of D-tryptophan, 1wt% of sodium chloride, 0.3% of sodium alginate, 0.6% of gluconic acid-delta-lactone and the balance of water.
The hydrogel preparation process is as follows: d-tryptophan solid, sodium chloride and sterile water are stirred and mixed uniformly according to a proportion to obtain a mixed solution, and the mixed solution is ultrasonically dissolved for 5 min at 40 kHz. Adding sodium alginate and gluconic acid-delta-lactone, and uniformly stirring to obtain mixed gel.
Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Example 4
A D-tryptophan bittern gel comprises, by weight, 0.816% of D-tryptophan, 0.5% of sodium chloride, 0.3% of sodium alginate, 0.6% of gluconic acid-delta-lactone, and the balance of water.
The hydrogel preparation process is as follows: d-tryptophan solid, sodium chloride and sterile water are stirred and mixed uniformly according to a proportion to obtain a mixed solution, and the mixed solution is ultrasonically dissolved for 5 min at 40 kHz. And adding the sodium alginate and the gluconic acid-delta-lactone, and uniformly stirring to obtain mixed gel.
Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Example 5
A D-tryptophan bittern gel comprises, by weight, 0.816% of D-tryptophan, 1.5% of sodium chloride, 0.3% of sodium alginate, 0.6% of gluconic acid-delta-lactone, and the balance of water.
The hydrogel preparation process is as follows: d-tryptophan solid, sodium chloride and sterile water are stirred and mixed uniformly according to a proportion to obtain a mixed solution, and the mixed solution is ultrasonically dissolved for 5 min at 40 kHz. And adding the sodium alginate and the gluconic acid-delta-lactone, and uniformly stirring to obtain mixed gel.
Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Example 6
A D-tryptophan bittern gel comprises, by weight, 0.816% of D-tryptophan, 2% of sodium chloride, 0.3% of sodium alginate, 0.6% of gluconic acid-delta-lactone, and the balance of water.
The hydrogel preparation process is as follows: d-tryptophan solid, sodium chloride and sterile water are stirred and mixed uniformly according to a proportion to obtain a mixed solution, and the mixed solution is ultrasonically dissolved for 5 min at 40 kHz. And adding the sodium alginate and the gluconic acid-delta-lactone, and uniformly stirring to obtain mixed gel.
Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Example 7
A D-tryptophan brine gel comprises, by weight, 0.75% of D-tryptophan, 0.8% of sodium chloride, 0.1% of konjac glucomannan, 1% of gluconic acid-delta-lactone, and the balance of water.
The hydrogel preparation process is as follows: d-tryptophan solid, sodium chloride and sterile water are stirred and mixed uniformly according to a proportion to obtain a mixed solution, and the mixed solution is ultrasonically dissolved for 5 min at 40 kHz. And adding the sodium alginate and the gluconic acid-delta-lactone, and uniformly stirring to obtain mixed gel.
Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Example 8
A D-tryptophan bittern gel comprises, by weight, 0.75% of D-tryptophan, 0.8% of sodium chloride, 0.75% of konjac glucomannan, 0.6% of gluconic acid-delta-lactone, and the balance of water.
The hydrogel preparation process is as follows: d-tryptophan solid, sodium chloride and sterile water are stirred and mixed uniformly according to a proportion to obtain a mixed solution, and the mixed solution is ultrasonically dissolved for 5 min at 40 kHz. And adding the sodium alginate and the gluconic acid-delta-lactone, and uniformly stirring to obtain mixed gel.
Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Example 9
A D-tryptophan bittern gel comprises, by weight, 0.75 wt% of D-tryptophan, 0.8wt% of sodium chloride, 2 wt% of konjac glucomannan, 0.1 wt% of gluconic acid-delta-lactone, and the balance water.
The hydrogel preparation process is as follows: d-tryptophan solid, sodium chloride and sterile water are stirred and mixed uniformly according to a proportion to obtain a mixed solution, and the mixed solution is ultrasonically dissolved for 5 min at 40 kHz. And adding the sodium alginate and the gluconic acid-delta-lactone, and uniformly stirring to obtain mixed gel.
Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Comparative example 1
Uniformly stirring 0.3% of sodium alginate, 0.6% of gluconic acid-delta-lactone and a sufficient amount of sterile water in proportion to obtain mixed gel, and dipping the mixed gel in fresh mozzarella cheese to ensure that the cheese is completely wrapped by the brine gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Comparative example 2
0.3% of sodium alginate, 0.6% of gluconic acid-delta-lactone, 1% of sodium chloride and enough sterile water are stirred and mixed uniformly according to a proportion to obtain mixed gel, and then the fresh mozzarella cheese is dipped in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
Comparative example 3
Stirring 0.816% D-tryptophan solid and 98.3% sterile water proportionally and mixing well to obtain a mixed solution, and ultrasonically dissolving at 40kHz for 5 min. Adding 0.3% of sodium alginate and 0.6% of gluconic acid-delta-lactone, and uniformly stirring and mixing according to a proportion to obtain a mixed gel, wherein the percentage is the mass volume percentage of the total volume of the brine gel. Dipping the fresh mozzarella cheese in the prepared bittern gel to ensure that the cheese is completely wrapped by the bittern gel. The cheese is preserved in a refrigeration environment at 4 ℃.
The formulations of the brine gels of examples 1-9 and comparative examples 1-3 are generally shown in table 1 below.
TABLE 1
[ Performance test and analysis ]
[ test 1 ]
Different D-tryptophan and NaCl were added to LB medium separately for growth tests on cheese-specific spoilage bacteria (Pseudomonas fluorescens, which may be isolated directly from dairy products or commercially available). The growth assay steps include: culturing bacterial liquid, inoculating, culturing, measuring with enzyme-labeling instrument (OD 600 nm), and drawing growth curve;
pseudomonas fluorescens is a common specific putrefying bacterium in cheese. In the low-temperature storage process, the cold-resistant and salt-resistant pseudomonas fluorescens can continuously grow to decompose casein in cheese and form color spots, so that the cheese is putrefy and has low quality, and the shelf life of the product is shortened.
As shown in FIGS. 1 to 2, the growth of Pseudomonas fluorescens was inhibited as the salt concentration increased. The addition of 40 mM D-Trp inhibited the growth of Pseudomonas fluorescens. However, NaCl and D-tryptophan alone have limited inhibitory effect on P.fluorescens. When the sodium chloride acts together with NaCl, the effect is remarkable. The OD value of the 1% NaCl and 40 mM D-Trp groups is less than 0.35.
[ test 2 ]
The colony counts of cheese were determined by adding 90 ml of sterile physiological saline to each of examples 1 to 4 and comparative examples 1 to 3 and homogenizing for 5 min at 0 day, 1 day, 3 days, 5 days, and 8 days, respectively. The growth assay steps include: and (4) diluting the homogeneous solution in a gradient manner, coating the diluted homogeneous solution on a NA nutrient agar plate, culturing the mixed solution at 30 ℃ for 24 hours, and counting colonies.
The colony counting results are shown in Table 2 below
TABLE 2
As can be seen from the comparison of the data in the above table, D-tryptophan alone or 1% NaCl alone was not effective in inhibiting bacterial growth when added to the gel. And the total colony count (TVC) of the cheese can be effectively inhibited by adding the D-tryptophan and the NaCl at the same time, the increase of the TVC is kept within 1.5 log on the 8 th day, and the inhibiting effect is about 2.5 log or more compared with the control group. Therefore, the storage method can effectively control the propagation of microorganisms in the fresh cheese during the long-term storage.
[ test 3 ]
The growth tests of cheese-specific putrefying bacteria (Pseudomonas fluorescens, which can be isolated directly from dairy products or obtained commercially) were carried out by adding 90 ml of sterile physiological saline to each of examples 1 to 4 and comparative examples 1 to 3 and homogenizing for 5 min at 0 day, 1 day, 3 days, 5 days, and 8 days, respectively. The growth assay steps include: and (4) diluting the homogeneous solution in a gradient manner, coating the diluted homogeneous solution on a NA nutrient agar plate, culturing the mixed solution at 30 ℃ for 24 hours, and counting colonies.
The colony counting results are shown in Table 3 below
TABLE 3
From the analysis of the data in the above table, it can be seen that D-tryptophan alone or 1% NaCl alone cannot effectively inhibit the growth of bacteria when added to the protective solution. And the addition of D-tryptophan and NaCl can effectively inhibit the pseudomonas number (CFC) of cheese, the increase of the CFC is kept within 1.5 log on the 8 th day, and the inhibition effect reaches more than about 2 log compared with a control group. Therefore, the storage method can effectively control the propagation of microorganisms in the fresh cheese during the long-term storage.
[ test 4 ]
The effect of protective measures on the development of blue spots on the surface of the cheese was determined. The cheeses of examples 1 to 4 and comparative examples 1 to 3 were taken out at 0 day, 1 day, 3 days, 5 days, and 8 days, respectively. Using a colorimeter CR-400 equipped with a light source of D65, 3 points were randomly selected on the surface of the cheese, and the CIE standard color system was determined: l (brightness), a (green to red) and b (blue to yellow). The color difference value Δ E was calculated as an evaluation criterion. The color difference Δ E is formulated as follows:
QUOTE 
。
color difference results are shown in Table 4 below
TABLE 4
From the data analysis of the above table, it can be seen that compared with comparative ratios of 1 to 3, the color difference values of the cheese surfaces of examples 1 to 9 are significantly lower, which indicates that the method of the present invention has a good fresh-keeping effect and can effectively prevent the color change of the cheese surface.
In conclusion, according to the D-tryptophan brine gel of the high-moisture mozzarella cheese, the D-tryptophan and the sodium chloride are compounded, so that the D-tryptophan has a synergistic effect, the sodium chloride can enhance the destructive capability of the D-tryptophan on bacterial biofilms and the inhibition capability on bacterial growth, the color change of the mozzarella cheese is obviously improved, and the effect is enhanced along with the increase of the using concentration of the sodium chloride.
The foregoing has outlined rather broadly the preferred embodiments and principles of the present invention and it will be appreciated that those skilled in the art may devise variations of the present invention that are within the spirit and scope of the appended claims.
Claims (9)
1. A D-tryptophan brine gel is characterized in that,
the hydrogel simultaneously contains D-tryptophan and sodium chloride.
2. The D-tryptophan brine gel of claim 1, wherein the gel is a gel obtained by mixing the brine,
the hydrogel comprises 0.5-1 wt% of D-tryptophan and 0.5-2 wt% of sodium chloride according to mass percentage.
3. The D-tryptophan brine gel of claim 2, wherein the gel is a gel obtained by mixing the brine,
the hydrogel also comprises: 0.1-2 wt% of thickening agent, 0.1-1 wt% of stabilizing agent and the balance of sterile water.
4. The D-tryptophan brine gel of claim 3, wherein the gel is a gel obtained by mixing the brine solution with a solvent,
the thickener is one or more of sodium alginate, konjac glucomannan and pectin.
5. The D-tryptophan brine gel of claim 3 or 4, wherein the gel is a gel obtained by mixing the brine,
the content of the thickening agent is 0.1% -0.75%.
6. The D-tryptophan brine gel of claim 3, wherein the gel is a gel obtained by mixing the brine solution with a solvent,
the stabilizer is gluconic acid-delta-lactone.
7. Use of a D-tryptophan brine gel according to any one of claims 1 to 6 for prolonging the preservation time of mozzarella cheese.
8. Use of a D-tryptophan brine gel according to any one of claims 1 to 6 to inhibit the growth of spoilage bacteria of cheese mozzarella and biofilm formation.
9. Use of a D-tryptophan brine gel according to any one of claims 1 to 6 for inhibiting the growth of Pseudomonas fluorescens in Mausura cheese.
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| US20130059096A1 (en) * | 2010-01-08 | 2013-03-07 | President And Fellows Of Harvard College | Methods and coatings for treating biofilms |
| CN104757125A (en) * | 2015-04-24 | 2015-07-08 | 光明乳业股份有限公司 | Brine gel for storing fresh Mozzarella cheese and preparation method of brine gel |
| CN110711192A (en) * | 2018-07-12 | 2020-01-21 | 山东大学 | Use of tryptophan for enhancing gram-negative bacteria bactericidal effect |
| CN110999947A (en) * | 2019-11-20 | 2020-04-14 | 浙江工商大学 | Preservative and fresh-keeping coating film for aquatic products |
| CN111992150A (en) * | 2020-08-21 | 2020-11-27 | 中南大学 | Preparation method and application of tryptophan derivative hydrogel |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20130059096A1 (en) * | 2010-01-08 | 2013-03-07 | President And Fellows Of Harvard College | Methods and coatings for treating biofilms |
| CN104757125A (en) * | 2015-04-24 | 2015-07-08 | 光明乳业股份有限公司 | Brine gel for storing fresh Mozzarella cheese and preparation method of brine gel |
| CN110711192A (en) * | 2018-07-12 | 2020-01-21 | 山东大学 | Use of tryptophan for enhancing gram-negative bacteria bactericidal effect |
| CN110999947A (en) * | 2019-11-20 | 2020-04-14 | 浙江工商大学 | Preservative and fresh-keeping coating film for aquatic products |
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