Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
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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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:29462024-08-05T22:26:31.294932Repositório 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_ |
1808129427889979392 |