Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
| Autor: | Rahele Nezhad Razmjoui Akhgar, Javad Hesari, Sodeif Azadmard Damirchi |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 173-179 (2016) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/361/2015-CJFS |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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