Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures

Autores
Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Effects of temperature and salt substitution on secondary proteolysis of Fynbo cheese were studied and different peaks of the chromatographic profiles were examined. Cheeses, salted in solutions of NaCl (190 g l-1) and NaCl/KCl (100 g l-1/100 g l-1) and ripened at 5, 12, and 16 ºC, were sampled during 90 days at two different zones. Samples were analysed by RP-HPLC of the trichloroacetic acid-soluble fraction. The information was successfully summarized in 2 dimensions, accounting for 86.5% of data variation using principal component analysis. The source of variation explained by PC1 (77.1% VAR) was related to the ripening time. Two groups of chromatographic peaks were distinguished according to the sign of PC2 loading. Total salt concentration and ripening temperature affected secondary proteolysis significantly, while NaCl replacement by KCl had no affect. An important peptide produced during cheese ripening (as1-casein (f1-23)) was tentatively identified, taking into account the chromatographic profile and the amino acid composition of the peak isolated.
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
Secondary Proteolysis
Fynbo Cheese
Ripened
At Various Temperatures
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/26353
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperaturesSihufe, Guillermo AdrianZorrilla, SusanaRubiolo, Amelia CatalinaSecondary ProteolysisFynbo CheeseRipenedAt Various Temperatureshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Effects of temperature and salt substitution on secondary proteolysis of Fynbo cheese were studied and different peaks of the chromatographic profiles were examined. Cheeses, salted in solutions of NaCl (190 g l-1) and NaCl/KCl (100 g l-1/100 g l-1) and ripened at 5, 12, and 16 ºC, were sampled during 90 days at two different zones. Samples were analysed by RP-HPLC of the trichloroacetic acid-soluble fraction. The information was successfully summarized in 2 dimensions, accounting for 86.5% of data variation using principal component analysis. The source of variation explained by PC1 (77.1% VAR) was related to the ripening time. Two groups of chromatographic peaks were distinguished according to the sign of PC2 loading. Total salt concentration and ripening temperature affected secondary proteolysis significantly, while NaCl replacement by KCl had no affect. An important peptide produced during cheese ripening (as1-casein (f1-23)) was tentatively identified, taking into account the chromatographic profile and the amino acid composition of the peak isolated.Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier2006-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/26353Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures; Elsevier; Food Chemistry; 96; 2; 12-2006; 297-3030308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2005.02.026info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814605001950info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:36Zoai:ri.conicet.gov.ar:11336/26353instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:36.4CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
spellingShingle Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
Sihufe, Guillermo Adrian
Secondary Proteolysis
Fynbo Cheese
Ripened
At Various Temperatures
title_short Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title_full Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title_fullStr Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title_full_unstemmed Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title_sort Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
dc.creator.none.fl_str_mv Sihufe, Guillermo Adrian
Zorrilla, Susana
Rubiolo, Amelia Catalina
author Sihufe, Guillermo Adrian
author_facet Sihufe, Guillermo Adrian
Zorrilla, Susana
Rubiolo, Amelia Catalina
author_role author
author2 Zorrilla, Susana
Rubiolo, Amelia Catalina
author2_role author
author
dc.subject.none.fl_str_mv Secondary Proteolysis
Fynbo Cheese
Ripened
At Various Temperatures
topic Secondary Proteolysis
Fynbo Cheese
Ripened
At Various Temperatures
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Effects of temperature and salt substitution on secondary proteolysis of Fynbo cheese were studied and different peaks of the chromatographic profiles were examined. Cheeses, salted in solutions of NaCl (190 g l-1) and NaCl/KCl (100 g l-1/100 g l-1) and ripened at 5, 12, and 16 ºC, were sampled during 90 days at two different zones. Samples were analysed by RP-HPLC of the trichloroacetic acid-soluble fraction. The information was successfully summarized in 2 dimensions, accounting for 86.5% of data variation using principal component analysis. The source of variation explained by PC1 (77.1% VAR) was related to the ripening time. Two groups of chromatographic peaks were distinguished according to the sign of PC2 loading. Total salt concentration and ripening temperature affected secondary proteolysis significantly, while NaCl replacement by KCl had no affect. An important peptide produced during cheese ripening (as1-casein (f1-23)) was tentatively identified, taking into account the chromatographic profile and the amino acid composition of the peak isolated.
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description Effects of temperature and salt substitution on secondary proteolysis of Fynbo cheese were studied and different peaks of the chromatographic profiles were examined. Cheeses, salted in solutions of NaCl (190 g l-1) and NaCl/KCl (100 g l-1/100 g l-1) and ripened at 5, 12, and 16 ºC, were sampled during 90 days at two different zones. Samples were analysed by RP-HPLC of the trichloroacetic acid-soluble fraction. The information was successfully summarized in 2 dimensions, accounting for 86.5% of data variation using principal component analysis. The source of variation explained by PC1 (77.1% VAR) was related to the ripening time. Two groups of chromatographic peaks were distinguished according to the sign of PC2 loading. Total salt concentration and ripening temperature affected secondary proteolysis significantly, while NaCl replacement by KCl had no affect. An important peptide produced during cheese ripening (as1-casein (f1-23)) was tentatively identified, taking into account the chromatographic profile and the amino acid composition of the peak isolated.
publishDate 2006
dc.date.none.fl_str_mv 2006-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/26353
Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures; Elsevier; Food Chemistry; 96; 2; 12-2006; 297-303
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26353
identifier_str_mv Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures; Elsevier; Food Chemistry; 96; 2; 12-2006; 297-303
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2005.02.026
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814605001950
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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