Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo de conferência |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10174/24903 |
Resumo: | Portugal and Spain have a strong tradition of cheesemaking from raw ewe’s cheese made with the aqueous extracts of Cynara cardunculus L. dried flowers. Serpa cheese is an example of a Portuguese regional cheese with the label of Protected Designation of Origin (PDO), that is characterized with a semi-soft texture and an exquisite flavor. The renewed interest in the enzymes of the Cynara cardunculus L. coagulant prompted to the aim of this work that was to evaluate the effect of Cynara cardunculus L. three ecotypes on Serpa cheese proteolysis. Therefore, cheese samples were analysed by urea-PAGE, and nitrogen fractions (total nitrogen, water soluble nitrogen and non-protein nitrogen) and three ecotypes were used (Cynara 1, Cynara 2, Cynara 3) and compared with a commercial animal rennet (Animal) after 0, 2 and 5 weeks of ripening. It was possible to stablish the pattern of the casein fractions degradation and, at the end of ripening (5weeks), results showed that no significant differences were found in cheeses made with the three ecotypes, and they showed a higher degradation of αS-caseins (47,42%) then β-caseins (24,27%). However, differences were found between cheeses made with the vegetable coagulant and those made with animal coagulant, especially regarding β-caseins results. Observing the nitrogen fractions, all samples obtained with vegetable coagulant presented a higher degree of proteolysis than the samples coagulated with rennet, being Cynara 1 the coagulant that presented higher proteolytic power |
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Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripeningCynara CardunculusproteolysisSerpa cheesecaseinPortugal and Spain have a strong tradition of cheesemaking from raw ewe’s cheese made with the aqueous extracts of Cynara cardunculus L. dried flowers. Serpa cheese is an example of a Portuguese regional cheese with the label of Protected Designation of Origin (PDO), that is characterized with a semi-soft texture and an exquisite flavor. The renewed interest in the enzymes of the Cynara cardunculus L. coagulant prompted to the aim of this work that was to evaluate the effect of Cynara cardunculus L. three ecotypes on Serpa cheese proteolysis. Therefore, cheese samples were analysed by urea-PAGE, and nitrogen fractions (total nitrogen, water soluble nitrogen and non-protein nitrogen) and three ecotypes were used (Cynara 1, Cynara 2, Cynara 3) and compared with a commercial animal rennet (Animal) after 0, 2 and 5 weeks of ripening. It was possible to stablish the pattern of the casein fractions degradation and, at the end of ripening (5weeks), results showed that no significant differences were found in cheeses made with the three ecotypes, and they showed a higher degradation of αS-caseins (47,42%) then β-caseins (24,27%). However, differences were found between cheeses made with the vegetable coagulant and those made with animal coagulant, especially regarding β-caseins results. Observing the nitrogen fractions, all samples obtained with vegetable coagulant presented a higher degree of proteolysis than the samples coagulated with rennet, being Cynara 1 the coagulant that presented higher proteolytic powerC. Organizadora 14º Encontro Nacional de Química dos Alimentos Indústria, Ciência, Formação e Inovação2019-02-26T11:43:25Z2019-02-262018-11-06T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjecthttp://hdl.handle.net/10174/24903http://hdl.handle.net/10174/24903engProteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening (2018). Pinheiro, C., Garrido, A. L., Lage, P., Lamy, E., Rodrigues, L., Alvarenga, N. B., Dias, J., Martins, A. P. L. and Duarte, M. F., Livro de Resumos do 14th Encontro de Química dos Alimentos Indústria, Ciência, Formação e Inovação,6-9 Novembro 2018,21, Viana do Castelo,ISBN 978-989-98936-9-6simnaonaoccp@uevora.ptndndndndndndndndPinheiro, C.Garrido, A.Lage, P.Lamy, E.Rodrigues, L.Alvarenga, N.Dias, J.Martins, A.Duarte, F.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T19:18:38Zoai:dspace.uevora.pt:10174/24903Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:15:35.337840Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening |
title |
Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening |
spellingShingle |
Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening Pinheiro, C. Cynara Cardunculus proteolysis Serpa cheese casein |
title_short |
Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening |
title_full |
Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening |
title_fullStr |
Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening |
title_full_unstemmed |
Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening |
title_sort |
Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening |
author |
Pinheiro, C. |
author_facet |
Pinheiro, C. Garrido, A. Lage, P. Lamy, E. Rodrigues, L. Alvarenga, N. Dias, J. Martins, A. Duarte, F. |
author_role |
author |
author2 |
Garrido, A. Lage, P. Lamy, E. Rodrigues, L. Alvarenga, N. Dias, J. Martins, A. Duarte, F. |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Pinheiro, C. Garrido, A. Lage, P. Lamy, E. Rodrigues, L. Alvarenga, N. Dias, J. Martins, A. Duarte, F. |
dc.subject.por.fl_str_mv |
Cynara Cardunculus proteolysis Serpa cheese casein |
topic |
Cynara Cardunculus proteolysis Serpa cheese casein |
description |
Portugal and Spain have a strong tradition of cheesemaking from raw ewe’s cheese made with the aqueous extracts of Cynara cardunculus L. dried flowers. Serpa cheese is an example of a Portuguese regional cheese with the label of Protected Designation of Origin (PDO), that is characterized with a semi-soft texture and an exquisite flavor. The renewed interest in the enzymes of the Cynara cardunculus L. coagulant prompted to the aim of this work that was to evaluate the effect of Cynara cardunculus L. three ecotypes on Serpa cheese proteolysis. Therefore, cheese samples were analysed by urea-PAGE, and nitrogen fractions (total nitrogen, water soluble nitrogen and non-protein nitrogen) and three ecotypes were used (Cynara 1, Cynara 2, Cynara 3) and compared with a commercial animal rennet (Animal) after 0, 2 and 5 weeks of ripening. It was possible to stablish the pattern of the casein fractions degradation and, at the end of ripening (5weeks), results showed that no significant differences were found in cheeses made with the three ecotypes, and they showed a higher degradation of αS-caseins (47,42%) then β-caseins (24,27%). However, differences were found between cheeses made with the vegetable coagulant and those made with animal coagulant, especially regarding β-caseins results. Observing the nitrogen fractions, all samples obtained with vegetable coagulant presented a higher degree of proteolysis than the samples coagulated with rennet, being Cynara 1 the coagulant that presented higher proteolytic power |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-11-06T00:00:00Z 2019-02-26T11:43:25Z 2019-02-26 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/conferenceObject |
format |
conferenceObject |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10174/24903 http://hdl.handle.net/10174/24903 |
url |
http://hdl.handle.net/10174/24903 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening (2018). Pinheiro, C., Garrido, A. L., Lage, P., Lamy, E., Rodrigues, L., Alvarenga, N. B., Dias, J., Martins, A. P. L. and Duarte, M. F., Livro de Resumos do 14th Encontro de Química dos Alimentos Indústria, Ciência, Formação e Inovação,6-9 Novembro 2018,21, Viana do Castelo,ISBN 978-989-98936-9-6 sim nao nao ccp@uevora.pt nd nd nd nd nd nd nd nd |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
C. Organizadora 14º Encontro Nacional de Química dos Alimentos Indústria, Ciência, Formação e Inovação |
publisher.none.fl_str_mv |
C. Organizadora 14º Encontro Nacional de Química dos Alimentos Indústria, Ciência, Formação e Inovação |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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