Textural properties of cheese analogs containing proteolytic enzyme‐modified soy protein isolates

Abstract

Cheese analogs were prepared from untreated or proteolytically modified soy protein isolates (SPIs), replacing 60% of casein, to explore their potential to replace higher‐priced milk proteins. Quality attributes of cheese analogs were evaluated by texture profile analysis with the Instron and melting spread. Compared with commercial milk‐based cheeses, ranging from hard‐type (Cheddar) to soft‐type products (Mozzarella), textural properties of cheese analogs were markedly different; they were harder and more fracturable with no measurable adhesiveness. The use of enzyme‐modified SPI significantly (P < 0.05) lowered both hardness and fracturability of cheese analogs and also brought about adhesiveness, all of which fell within the range observed for dairy cheeses. Although melting spread of cheese analogs was improved by the use of enzyme‐modified SPI, it was still inferior to those of dairy cheeses and needed further improvement. Treatments of SPI with alcalase and trypsin were more influential in modifying textural properties of the resulting cheese analogs than those with other proteases studied.