Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (12): 2615-2624.doi: 10.3864/j.issn.0578-1752.2013.12.024

• RESEARCH NOTES • Previous Articles    

Effect of Different Ripening Stages on Antioxidant Activity of Soluble Extracts from Mozzarella Cheese with Various Strains

 MA  Ling, PENG  Deng-Feng, LI  Hui, WANG  Xiao-Wen, LIU  Hui-Ping   

  1. 1.College of Food Science and Technology, Shanxi Agricultural University, Taigu 030801, Shanxi
    2.College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457
  • Received:2012-12-02 Online:2013-06-15 Published:2013-04-02

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Abstract: 【Objective】 This study was conducted to examine the antioxidant activity of extracts with sterile water, pH 4.6 acetic acid buffer solution and 12% TCA for Mozzarella cheese in different mature periods in order to investigate the proper ripening periods for eating from the facet of antioxidant activity.【Method】Extracts of different ripening periods of Mozzarella cheese with combined starter were prepared and their scavenging DPPH capacity, reduction power, scavenging hydroxyl radical and superoxide anion were determined by using sterile water, pH 4.6 acetic acid buffer solution and 12% TCA as extraction solvent, respectively. 【Result】The results showed that soluble extracts had a certain antioxidant capacity. In the ripening of 50 days, most of the antioxidant indexes of various extracts from Mozzarella cheese with starters AB, AB+LPC, AB+BI were higher than in other ripening days, but cheese with AB+LA showed higher antioxidant activity both in the ripening of 40 d and 50 d. The proper eating stage was various with distinctive starters, for Mozzarella cheese with AB, AB+LPC and AB+BI starter, at the age of 50 d, while AB+LA between 40 and 50 days of ripening. 【Conclusion】 Antioxidant activity was various with different extracts, peptide contents in the extracts of 12% TCA were the highest. The proper mature stage for eating of Mozzarella cheese was different with different starters in consideration of the antioxidant activity.

Key words: Mozzarella cheese , strains , ripening periods , extracts , antioxidant activity

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