Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two lev...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Cambridge University Press
2018
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| Materias: | |
| Acceso en línea: | https://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-chymosin-type-and-curd-scalding-temperature-on-proteolysis-of-hard-cooked-cheeses/EDBBF32BB68D1B0768AC7BAE054F7B4D http://hdl.handle.net/20.500.12123/3973 https://doi.org/10.1017/S0022029915000175 |
| _version_ | 1855483340094701568 |
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| author | Costabel, Luciana Maria Bergamini, Carina Viviana Pozza, Leila Cuffia, Facundo Candioti, Mario César Hynes, Erica Rut |
| author_browse | Bergamini, Carina Viviana Candioti, Mario César Costabel, Luciana Maria Cuffia, Facundo Hynes, Erica Rut Pozza, Leila |
| author_facet | Costabel, Luciana Maria Bergamini, Carina Viviana Pozza, Leila Cuffia, Facundo Candioti, Mario César Hynes, Erica Rut |
| author_sort | Costabel, Luciana Maria |
| collection | INTA Digital |
| description | In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature. |
| format | Artículo |
| id | INTA3973 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Cambridge University Press |
| publisherStr | Cambridge University Press |
| record_format | dspace |
| spelling | INTA39732018-11-27T12:35:10Z Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses Costabel, Luciana Maria Bergamini, Carina Viviana Pozza, Leila Cuffia, Facundo Candioti, Mario César Hynes, Erica Rut Quimosina Temperatura Escaldado Tratamiento Térmico Requesón Queso Chymosin Temperature Scalding Heat Treatment Curd Cheese Enzima Coagulante la Leche In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature. EEA Rafaela Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentina Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Pozza, Leila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina 2018-11-27T12:33:29Z 2018-11-27T12:33:29Z 2015-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-chymosin-type-and-curd-scalding-temperature-on-proteolysis-of-hard-cooked-cheeses/EDBBF32BB68D1B0768AC7BAE054F7B4D http://hdl.handle.net/20.500.12123/3973 0022-0299 1469-7629 https://doi.org/10.1017/S0022029915000175 eng info:eu-repo/semantics/restrictedAccess application/pdf Cambridge University Press Journal of Dairy Research 82 (3) : 375-384 (August 2015) |
| spellingShingle | Quimosina Temperatura Escaldado Tratamiento Térmico Requesón Queso Chymosin Temperature Scalding Heat Treatment Curd Cheese Enzima Coagulante la Leche Costabel, Luciana Maria Bergamini, Carina Viviana Pozza, Leila Cuffia, Facundo Candioti, Mario César Hynes, Erica Rut Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses |
| title | Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses |
| title_full | Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses |
| title_fullStr | Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses |
| title_full_unstemmed | Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses |
| title_short | Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses |
| title_sort | influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses |
| topic | Quimosina Temperatura Escaldado Tratamiento Térmico Requesón Queso Chymosin Temperature Scalding Heat Treatment Curd Cheese Enzima Coagulante la Leche |
| url | https://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-chymosin-type-and-curd-scalding-temperature-on-proteolysis-of-hard-cooked-cheeses/EDBBF32BB68D1B0768AC7BAE054F7B4D http://hdl.handle.net/20.500.12123/3973 https://doi.org/10.1017/S0022029915000175 |
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