Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 105091 10.21603/2074-9414-2025-3-2599 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Collagen on Microstructural and Rheological Properties of Cheese Spreads Роль коллагена в формировании микроструктуры и реологических свойств плавленого сыра https://orcid.org/0000-0002-4938-8136 Мусина Ольга Николаевна Musina Olga N. musinaolga@gmail.com

доктор технических наук;

doctor of technical sciences;

 https://orcid.org/0000-0003-3051-1381 Нагорных Елена Михайловна Nagorny Elena M. Алтайский государственный технический университет им. И. И. Ползунова Барнаул Россия Polzunov Altai State Technical University Barnaul Russian Federation Алтайский государственный технический университет им. И. И. Ползунова Барнаул Россия Polzunov Altai State Technical University Barnaul Russian Federation 08 10 2025 08 10 2025 55 3 659 672 31 05 2025 05 08 2025 https://fptt.ru/en/issues/23788/23849/

Гидролизованный коллаген может стать перспективным многофункциональным модификатором структуры плавленых сыров, обеспечивая формирование гибридной казеин-коллагеновой матрицы и коллоидную стабилизацию жировой эмульсии. Цель работы заключалась в установлении влияния включения гидролизованного коллагена в состав плавленого пастообразного сыра на его микроструктуру и реологические свойства. Объект исследования – плавленый пастообразный сыр с добавлением 3,1 % гидролизованного коллагена. Для сравнения использовался контрольный образец без коллагена. Микроструктура оценивалась с помощью оптической микроскопии и анализа изображений в Fiji ImageJ2. Реологические свойства определялись на приборе фирмы «Реокон» с использованием ножевидного индентора. Включение 3,1 % гидролизованного коллагена в рецептуру плавленых пастообразных сыров способствовало улучшению их структурно-механических свойств. Добавление гидролизованного коллагена приводило к уплотнению белковой матрицы и стабилизации жировой эмульсии, что проявлялось в уменьшении среднего размера жировых глобул с 26,5 до 14,8 мкм, отсутствии их коалесценции и кластеризации, снижении на 20 % пористости беловой матрицы и повышении однородности распределения водной фазы. Введение гидролизованного коллагена в рецептуру приводило к увеличению адгезии и вязкости плавленого сыра на 40 %, но не обеспечивало прочностных свойств, вязкие свойства преобладали над упругими, сыр сохранял пластичность. Гидролизованный коллаген рекомендован к использованию в составе плавленых сыров, требующих высокой адгезии и пластичности (пастообразные сыры, сыры для соусов). Применение гидролизованного коллагена не рекомендуется для сыров, в которых важна высокая структурная прочность (ломтевые сыры, колбасный сыр). Полученные результаты открывают перспективы для дальнейшей оптимизации текстуры плавленых пастообразных сыров.

Hydrolyzed collagen modifies the structure of cheese spreads: it develops a hybrid casein-collagen matrix and stabilizes the fat emulsion. This research featured the effect of hydrolyzed collagen on the microstructure and rheology of cheese spreads. The study involved experimental cheese spread with 3.1% hydrolyzed collagen and a collagen-free control sample. The method of optical microscopy and image analysis (Fiji ImageJ2) made it possible to study the microstructure. The rheological profile was investigated on an experimental Reokon tensile strength tester with a knife indenter. Hydrolyzed collagen improved the structural and mechanical properties of the finished product. As the protein matrix grew more compact and the fat emulsion became more stable, the average size of fat globules dropped from 26.5 to 14.8 μm without coagulating or clustering. In addition, the porosity of the protein matrix reduced by 20% while the aqueous phase distribution became more homogeneous. Hydrolyzed collagen improved the adhesion and viscosity properties of the experimental cheese spread by 40% but not its tensile strength. As a result, viscosity prevailed over elasticity, and the experimental cheese spread retained its plasticity. Hydrolyzed collagen proved to be an effective component in the formulation of cheese spreads that require high adhesion and plasticity. However, it is likely to spoil the targeted structural properties of smoked or sliced cheeses. The results open up new prospects for further optimization of the texture of domestic cheese spreads.

 Плавленый сыр пищевая система белковая матрица жировые глобулы вязкость адгезия прочность плавление структурно-механические свойства Cheese spread food system protein matrix fat globules viscosity adhesion tensile strength melting structural and mechanical properties

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