| dc.contributor.author |
Nega, A |
en |
| dc.contributor.author |
Moatsou, G |
en |
| dc.date.accessioned |
2014-06-06T06:52:13Z |
|
| dc.date.available |
2014-06-06T06:52:13Z |
|
| dc.date.issued |
2012 |
en |
| dc.identifier.issn |
19585586 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1007/s13594-011-0043-4 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5906 |
|
| dc.subject |
Cheese varieties |
en |
| dc.subject |
Peptide profiles |
en |
| dc.subject |
Plasmin |
en |
| dc.subject |
Proteolysis |
en |
| dc.subject |
Residual chymosin |
en |
| dc.subject.other |
Cheese-making |
en |
| dc.subject.other |
Chymosin |
en |
| dc.subject.other |
Commercial sample |
en |
| dc.subject.other |
Dry matters |
en |
| dc.subject.other |
Enzymatic activities |
en |
| dc.subject.other |
Mean values |
en |
| dc.subject.other |
Nitrogen fraction |
en |
| dc.subject.other |
Pasta filata |
en |
| dc.subject.other |
Peptide profile |
en |
| dc.subject.other |
Physico-chemical composition |
en |
| dc.subject.other |
Plasmin |
en |
| dc.subject.other |
Proteolytic enzyme |
en |
| dc.subject.other |
Reversed-phase high-performance liquid chromatography |
en |
| dc.subject.other |
RP-HPLC |
en |
| dc.subject.other |
Soluble fraction |
en |
| dc.subject.other |
Technological factors |
en |
| dc.subject.other |
Total nitrogen |
en |
| dc.subject.other |
High performance liquid chromatography |
en |
| dc.subject.other |
Nitrogen |
en |
| dc.subject.other |
Proteolysis |
en |
| dc.subject.other |
Cheeses |
en |
| dc.title |
Proteolysis and related enzymatic activities in ten Greek cheese varieties |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1007/s13594-011-0043-4 |
en |
| heal.publicationDate |
2012 |
en |
| heal.abstract |
The objective of this study was to assess indices of proteolysis and related enzymatic activities of various cheese varieties produced in Greece. Physicochemical composition, extent of proteolysis (nitrogen fraction and reversed-phase high-performance liquid chromatography (RP-HPLC) profiles of cheese soluble fraction) and residual chymosin and plasmin activities were analyzed in 57 commercial samples, grouped according to cheesemaking technologies. The mean values of soluble nitrogen fraction on total nitrogen and trichloroacetic acid-soluble nitrogen fraction on total nitrogen did not differ significantly between the different cheese varieties, with mean values of 16.03% and 9.97%, respectively. Brined cheeses had the highest mean residual chymosin activity 0.166 International Milk Clotting units (IMCU).g-1 of cheese dry matter and the lowest mean plasmin plus plasminogen-derived activity 3.88 U.g-1 of cheese. The respective values for Gruyère and hard type cheeses were 0.029 and 0.047 IMCU.g-1 of cheese dry matter for chymosin and 6.22 and 6.94 U.g-1 of cheese for plasmin. It was interesting that both enzymatic activities were high in pasta filata type cheeses, i.e., respective mean values of 0.086 IMCU. g-1 of cheese dry matter and 7.42 U.g-1 of cheese. Intermediate regions on the RP-HPLC profiles were positively correlated with residual chymosin activity and negatively correlated with plasmin activity. It was concluded that cooking at pH close to cheesemilk pH and pressing are the most important technological factors both for proteolysis and activity of major proteolytic enzymes in various cheese varieties. © 2011 Springer-Verlag. |
en |
| heal.journalName |
Dairy Science and Technology |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
92 |
en |
| dc.identifier.doi |
10.1007/s13594-011-0043-4 |
en |
| dc.identifier.spage |
57 |
en |
| dc.identifier.epage |
73 |
en |