Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
The effect of addition of ripened cheese slurry into retentate on the proteolysis of Iranian ultrafiltered cheese was investigated during 60-day ripening. No significant differences were found in gross composition between experimental samples, however, pH values were significantly higher (P >...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2016-04-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201602-0012_effect-of-slurry-incorporation-into-retentate-on-proteolysis-of-iranian-ultrafiltered-white-cheese.php |
| _version_ | 1828008973546029056 |
|---|---|
| author | Rahele Nezhad Razmjoui Akhgar Javad Hesari Sodeif Azadmard Damirchi |
| author_facet | Rahele Nezhad Razmjoui Akhgar Javad Hesari Sodeif Azadmard Damirchi |
| author_sort | Rahele Nezhad Razmjoui Akhgar |
| collection | DOAJ |
| description | The effect of addition of ripened cheese slurry into retentate on the proteolysis of Iranian ultrafiltered cheese was investigated during 60-day ripening. No significant differences were found in gross composition between experimental samples, however, pH values were significantly higher (P > 0.05) in slurry-containing cheese. Urea-polyacrylamide gel of the pH 4.6 insoluble fractions showed that αs1-casein was hydrolysed more rapidly than β-casein. There was no significant difference in the hydrolysis rate of αs1- and β-casein between the two cheeses. The levels of water soluble nitrogen were significantly higher (P > 0.05) in slurry-containing samples from day 15. The incorporation of ripened slurry into retentate influenced the peptide profiles obtained by RP-HPLC of the pH 4.6-soluble fractions of the cheeses. The ratio of hydrophilic to hydrophobic peptides was higher in slurry-containing cheese. Total and individual free amino acids were significantly higher (P > 0.05) in cheeses containing slurry. It was concluded that the incorporation of ripened cheese slurry into retentate has a beneficial effect on proteolysis acceleration and development of aroma and flavour in Iranian ultrafiltered white cheese. |
| first_indexed | 2024-04-10T08:32:50Z |
| format | Article |
| id | doaj.art-89c0868a84bf4c9a854cc83df381f5d0 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:50Z |
| publishDate | 2016-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-89c0868a84bf4c9a854cc83df381f5d02023-02-23T03:28:19ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172016-04-0134217317910.17221/361/2015-CJFScjf-201602-0012Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheeseRahele Nezhad Razmjoui Akhgar0Javad Hesari1Sodeif Azadmard Damirchi2Department of Food Science, Faculty of Agriculture, University of Tabriz, Tabriz, IranDepartment of Food Science, Faculty of Agriculture, University of Tabriz, Tabriz, IranDepartment of Food Science, Faculty of Agriculture, University of Tabriz, Tabriz, IranThe effect of addition of ripened cheese slurry into retentate on the proteolysis of Iranian ultrafiltered cheese was investigated during 60-day ripening. No significant differences were found in gross composition between experimental samples, however, pH values were significantly higher (P > 0.05) in slurry-containing cheese. Urea-polyacrylamide gel of the pH 4.6 insoluble fractions showed that αs1-casein was hydrolysed more rapidly than β-casein. There was no significant difference in the hydrolysis rate of αs1- and β-casein between the two cheeses. The levels of water soluble nitrogen were significantly higher (P > 0.05) in slurry-containing samples from day 15. The incorporation of ripened slurry into retentate influenced the peptide profiles obtained by RP-HPLC of the pH 4.6-soluble fractions of the cheeses. The ratio of hydrophilic to hydrophobic peptides was higher in slurry-containing cheese. Total and individual free amino acids were significantly higher (P > 0.05) in cheeses containing slurry. It was concluded that the incorporation of ripened cheese slurry into retentate has a beneficial effect on proteolysis acceleration and development of aroma and flavour in Iranian ultrafiltered white cheese.https://cjfs.agriculturejournals.cz/artkey/cjf-201602-0012_effect-of-slurry-incorporation-into-retentate-on-proteolysis-of-iranian-ultrafiltered-white-cheese.phppeptide profileamino acidsrippeningflavour development |
| spellingShingle | Rahele Nezhad Razmjoui Akhgar Javad Hesari Sodeif Azadmard Damirchi Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese Czech Journal of Food Sciences peptide profile amino acids rippening flavour development |
| title | Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese |
| title_full | Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese |
| title_fullStr | Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese |
| title_full_unstemmed | Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese |
| title_short | Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese |
| title_sort | effect of slurry incorporation into retentate on proteolysis of iranian ultrafiltered white cheese |
| topic | peptide profile amino acids rippening flavour development |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201602-0012_effect-of-slurry-incorporation-into-retentate-on-proteolysis-of-iranian-ultrafiltered-white-cheese.php |
| work_keys_str_mv | AT rahelenezhadrazmjouiakhgar effectofslurryincorporationintoretentateonproteolysisofiranianultrafilteredwhitecheese AT javadhesari effectofslurryincorporationintoretentateonproteolysisofiranianultrafilteredwhitecheese AT sodeifazadmarddamirchi effectofslurryincorporationintoretentateonproteolysisofiranianultrafilteredwhitecheese |