Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening

Detalhes bibliográficos
Autor(a) principal: Pinheiro, C.
Data de Publicação: 2018
Outros Autores: Garrido, A., Lage, P., Lamy, E., Rodrigues, L., Alvarenga, N., Dias, J., Martins, A., Duarte, F.
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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spelling 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
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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
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nao
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ccp@uevora.pt
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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)
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