The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
| Autor: | Mirjana B. Pešić, Tanja Vučić, Aleksandar Ž. Kostić, Miroljub B. Barać, Sladjana Zilic, Milenko Smiljanić, Danijel D. Milinčić, Ivana Sredovic Ignjatovic |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
proteolysis
Health (social science) Antioxidant Proteolysis medicine.medical_treatment chemistry.chemical_element antioxidant capacity Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article chemistry.chemical_compound 0404 agricultural biotechnology medicine lcsh:TP1-1185 Chymosin Food science Phosphotungstic acid Trichloroacetic acid cow’s milk cheese 2. Zero hunger medicine.diagnostic_test 0402 animal and dairy science food and beverages Ripening 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Nitrogen 3. Good health Antioxidant capacity chemistry goat cheese cow's milk cheese Food Science |
| Zdroj: | Foods Volume 8 Issue 4 Foods, Vol 8, Iss 4, p 128 (2019) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods8040128 |
| Popis: | We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 ° C, 10 min) cow&rsquo s and goat&rsquo s milk, pretreated with chymosin at a low temperature (4 ° C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow&rsquo s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat&rsquo s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow&rsquo s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|