Utilization of hyaluronic acid to improve Mozzarella cheese: Composition, texture, microstructure, and pizza baking properties

文献类型： 外文期刊

第一作者： Jiao, Yufu

作者： Jiao, Yufu;Gao, Lei;Kang, You;Gao, Yansong;Zhao, Yujuan;Zhao, Zijian;Yang, Ge;Li, Shengyu;Jiao, Yufu;Gao, Lei;Kang, You;Gao, Yansong;Zhao, Yujuan;Zhao, Zijian;Yang, Ge;Li, Shengyu

作者机构：

关键词： Hyaluronic acid; Mozzarella cheese; Physicochemical; Microstructure; Pizza bake

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 163 卷

页码：

收录情况： SCI

摘要： The aim of this study was to assess the influence of hyaluronic acid (HA) with different molecular weights on the composition, textural properties, stretchability, meltability, microstructure and pizza bake performance of Mozzarella cheese. Mozzarella cheese was produced with low (LM-HA), medium (MM-HA), or high (HM-HA) molecular weight of HA, and without the addition of HA as control (CON). Addition of HA reduced expressed lower fat content compared with the CON cheese. Cheeses containing LM-HA and HM-HA showed higher protein and moisture levels, resulting in an increase in their hardness and gumminess. LM-HA cheese exhibits better stretchability and meltability than MM-HA, HM-HA, and CON cheese. FTIR, LF-NMR, and SEM analyses revealed that the inclusion of HA in cheese enhances the stability of its internal matrix. The addition of HA notably amplified the casein matrix's affinity for water, bolstered hydrogen bonding, and fortified the casein network, all of which contributed to an improved stretchability in cheese. In terms of pizza bake performance, the addition of HA improved the whiteness of the cheese. The LM-HA cheese showed more complete shred fusion and reduced surface browning compared to the CON cheese, whereas MM-HA and HM-HA cheese displayed inferior shred fusion. In summary, the addition of low molecular weight HA to Mozzarella cheese significantly enhanced its microstructure, textural attributes, and functional properties, as well as its performance in pizza baking. Current research suggested that the potential feasibility of using HA to improve the quality of Mozzarella cheese.

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