假单胞菌属蛋白酶对乳凝胶化的影响机制及调控策略研究进展

Advances in the Mechanisms of the Effects of Pseudomonas spp. Proteases on Gelatinization of Dairy Products and Regulation Strategies

摘要:

乳凝胶化是长期困扰乳制品行业的难题，其主要诱因是耐热蛋白酶污染。尽管在乳制品加工过程中通常会进行高温杀菌处理，但假单胞菌属分泌的耐热蛋白酶仍能在极端条件下存活。该酶会分解牛奶中蛋白质的肽键，不仅导致牛奶产生苦味，还会引发凝胶化现象，严重影响乳制品的品质与货架期。乳凝胶化机理较为复杂，且针对该领域的研究仍相对匮乏。因此，作者系统概述了假单胞菌属蛋白酶的特性、酶活性检测方法及影响因素，分析了乳凝胶化的形成机制，总结了生产工艺中的控制措施与新型调控策略，旨在为快速识别耐热蛋白酶、抑制其残留引发的乳凝胶化现象提供参考。

Abstract:

Gelatinization of dairy products has long been a common problem caused by heat-resistant protease contamination. Despite the high-temperature sterilization process, heat-resistant proteases secreted by Pseudomonas spp. can survive under extreme conditions. These enzymes can break down the peptide bonds of proteins in milk, resulting in the bitter taste and gelatinization of milk, which seriously affects the quality and shelf-life of dairy products. In view of the complex gelatinization mechanisms of dairy products and the lack of in-depth investigation, the author systematically outlined the characteristics, enzyme activity detection methods, and influencing factors of Pseudomonas spp. proteases, delved into the mechanisms underpinning the protease-induced gelatinization of dairy products, and summarized the control measures and novel regulatory strategies in the production process. The review is expected to provide a reference for the rapid identification of heat-resistant proteases and the inhibition of gelatinization of dairy products due to protease residues.