Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

Detalhes bibliográficos
Autor(a) principal: Merheb-Dini, Carolina [UNESP]
Data de Publicação: 2012
Outros Autores: Garcia, Graziele Aparecida Chiuchi [UNESP], Penna, Ana Lúcia Barretto [UNESP], Gomes, Eleni [UNESP], Da Silva, Roberto [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.foodchem.2011.07.105
http://hdl.handle.net/11449/73191
Resumo: Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total nitrogen; total protein; NS-pH 4.6/NT100; NS-TCA 12%/NT100; casein electrophoresis; and RP-HPLC. The results were statistically analysed and revealed that the proteolytic indices were not significantly different throughout the 60 days of ripening of cheeses made with either coagulant. Even though there were some quantitative differences in the peptide profile of cheeses, the enzyme from T. indicae-seudaticae N31 was used in the production of good quality Prato cheese without having to change the established technological parameters of the process. © 2011 Elsevier Ltd. All rights reserved.
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spelling Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheeseCommercial coagulantMilk-clotting enzymePrato cheeseProteolysisThermomucor indicae-seudaticae N31Peptide profileRP-HPLCTechnological parametersTotal nitrogenTotal proteinElectrophoresisEnzymesCoagulationcaseinfatnitrogenproteinasesodium chlorideacidityashcheesecheese ripeningelectrophoresisfungushigh performance liquid chromatographymilkmoistureprotein degradationThermomucor indicaeThermomucor indicae-seudaticaePrato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total nitrogen; total protein; NS-pH 4.6/NT100; NS-TCA 12%/NT100; casein electrophoresis; and RP-HPLC. The results were statistically analysed and revealed that the proteolytic indices were not significantly different throughout the 60 days of ripening of cheeses made with either coagulant. Even though there were some quantitative differences in the peptide profile of cheeses, the enzyme from T. indicae-seudaticae N31 was used in the production of good quality Prato cheese without having to change the established technological parameters of the process. © 2011 Elsevier Ltd. All rights reserved.Laboratory of Biochemistry and Applied Microbiology IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000Laboratory of Milk and Milk Products IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000Laboratory of Biochemistry and Applied Microbiology IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000Laboratory of Milk and Milk Products IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000Universidade Estadual Paulista (Unesp)Merheb-Dini, Carolina [UNESP]Garcia, Graziele Aparecida Chiuchi [UNESP]Penna, Ana Lúcia Barretto [UNESP]Gomes, Eleni [UNESP]Da Silva, Roberto [UNESP]2014-05-27T11:26:23Z2014-05-27T11:26:23Z2012-02-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article859-865application/pdfhttp://dx.doi.org/10.1016/j.foodchem.2011.07.105Food Chemistry, v. 130, n. 4, p. 859-865, 2012.0308-81461873-7072http://hdl.handle.net/11449/7319110.1016/j.foodchem.2011.07.1052-s2.0-800529657932-s2.0-80052965793.pdf871097544205250370912417428519209424175688206545Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Chemistry4.9461,793info:eu-repo/semantics/openAccess2024-01-08T06:26:26Zoai:repositorio.unesp.br:11449/73191Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-08T06:26:26Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
title Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
spellingShingle Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
Merheb-Dini, Carolina [UNESP]
Commercial coagulant
Milk-clotting enzyme
Prato cheese
Proteolysis
Thermomucor indicae-seudaticae N31
Peptide profile
RP-HPLC
Technological parameters
Total nitrogen
Total protein
Electrophoresis
Enzymes
Coagulation
casein
fat
nitrogen
proteinase
sodium chloride
acidity
ash
cheese
cheese ripening
electrophoresis
fungus
high performance liquid chromatography
milk
moisture
protein degradation
Thermomucor indicae
Thermomucor indicae-seudaticae
title_short Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
title_full Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
title_fullStr Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
title_full_unstemmed Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
title_sort Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
author Merheb-Dini, Carolina [UNESP]
author_facet Merheb-Dini, Carolina [UNESP]
Garcia, Graziele Aparecida Chiuchi [UNESP]
Penna, Ana Lúcia Barretto [UNESP]
Gomes, Eleni [UNESP]
Da Silva, Roberto [UNESP]
author_role author
author2 Garcia, Graziele Aparecida Chiuchi [UNESP]
Penna, Ana Lúcia Barretto [UNESP]
Gomes, Eleni [UNESP]
Da Silva, Roberto [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Merheb-Dini, Carolina [UNESP]
Garcia, Graziele Aparecida Chiuchi [UNESP]
Penna, Ana Lúcia Barretto [UNESP]
Gomes, Eleni [UNESP]
Da Silva, Roberto [UNESP]
dc.subject.por.fl_str_mv Commercial coagulant
Milk-clotting enzyme
Prato cheese
Proteolysis
Thermomucor indicae-seudaticae N31
Peptide profile
RP-HPLC
Technological parameters
Total nitrogen
Total protein
Electrophoresis
Enzymes
Coagulation
casein
fat
nitrogen
proteinase
sodium chloride
acidity
ash
cheese
cheese ripening
electrophoresis
fungus
high performance liquid chromatography
milk
moisture
protein degradation
Thermomucor indicae
Thermomucor indicae-seudaticae
topic Commercial coagulant
Milk-clotting enzyme
Prato cheese
Proteolysis
Thermomucor indicae-seudaticae N31
Peptide profile
RP-HPLC
Technological parameters
Total nitrogen
Total protein
Electrophoresis
Enzymes
Coagulation
casein
fat
nitrogen
proteinase
sodium chloride
acidity
ash
cheese
cheese ripening
electrophoresis
fungus
high performance liquid chromatography
milk
moisture
protein degradation
Thermomucor indicae
Thermomucor indicae-seudaticae
description Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total nitrogen; total protein; NS-pH 4.6/NT100; NS-TCA 12%/NT100; casein electrophoresis; and RP-HPLC. The results were statistically analysed and revealed that the proteolytic indices were not significantly different throughout the 60 days of ripening of cheeses made with either coagulant. Even though there were some quantitative differences in the peptide profile of cheeses, the enzyme from T. indicae-seudaticae N31 was used in the production of good quality Prato cheese without having to change the established technological parameters of the process. © 2011 Elsevier Ltd. All rights reserved.
publishDate 2012
dc.date.none.fl_str_mv 2012-02-15
2014-05-27T11:26:23Z
2014-05-27T11:26:23Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.foodchem.2011.07.105
Food Chemistry, v. 130, n. 4, p. 859-865, 2012.
0308-8146
1873-7072
http://hdl.handle.net/11449/73191
10.1016/j.foodchem.2011.07.105
2-s2.0-80052965793
2-s2.0-80052965793.pdf
8710975442052503
7091241742851920
9424175688206545
url http://dx.doi.org/10.1016/j.foodchem.2011.07.105
http://hdl.handle.net/11449/73191
identifier_str_mv Food Chemistry, v. 130, n. 4, p. 859-865, 2012.
0308-8146
1873-7072
10.1016/j.foodchem.2011.07.105
2-s2.0-80052965793
2-s2.0-80052965793.pdf
8710975442052503
7091241742851920
9424175688206545
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chemistry
4.946
1,793
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 859-865
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799965558003728384

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