Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone

Autores
Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble fraction, and free amino acids in the sulphosalicylic acid-soluble fraction were analysed. Moisture and salt contents at the beginning of ripening were higher in the external zone than in the central zone (51 and 46% w/w moisture, 0.95 and 0.25% w/w NaCl, respectively). Cheeses reached a uniform salt content but not a uniformm oisture content during the 56 days of ripening. The hydrolysis of as1-casein during cheese ripening was modelled using first-order kinetics. The kinetics constant of as1-casein degradation was 0.017 day–1. Most of the water soluble peptides increased during cheese ripening, particularly from day 13 of ripening. Free amino acids also increased from day 13 of ripening. Amino acids that characterised the ripening of Port Salut Argentino cheese were leucine, lysine, asparagine, phenylalanine, threonine, tyrosine, glutamine and valine. Proteolysis increased in both zones during ripening and there was no appreciable difference between zones using any of the methods used for investigating proteolysis.
Fil: Verdini, Roxana Andrea. 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. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; 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
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/26829
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zoneVerdini, Roxana AndreaZorrilla, SusanaRubiolo, Amelia Catalinahttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble fraction, and free amino acids in the sulphosalicylic acid-soluble fraction were analysed. Moisture and salt contents at the beginning of ripening were higher in the external zone than in the central zone (51 and 46% w/w moisture, 0.95 and 0.25% w/w NaCl, respectively). Cheeses reached a uniform salt content but not a uniformm oisture content during the 56 days of ripening. The hydrolysis of as1-casein during cheese ripening was modelled using first-order kinetics. The kinetics constant of as1-casein degradation was 0.017 day–1. Most of the water soluble peptides increased during cheese ripening, particularly from day 13 of ripening. Free amino acids also increased from day 13 of ripening. Amino acids that characterised the ripening of Port Salut Argentino cheese were leucine, lysine, asparagine, phenylalanine, threonine, tyrosine, glutamine and valine. Proteolysis increased in both zones during ripening and there was no appreciable difference between zones using any of the methods used for investigating proteolysis.Fil: Verdini, Roxana Andrea. 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. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; 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; ArgentinaElsevier2003-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/26829Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone; Elsevier; International Dairy Journal; 14; 5; 11-2003; 445-4540958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2003.09.002info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694603002206info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:06Zoai:ri.conicet.gov.ar:11336/26829instacron: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 09:47:06.766CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
title Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
spellingShingle Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
Verdini, Roxana Andrea
title_short Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
title_full Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
title_fullStr Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
title_full_unstemmed Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
title_sort Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
dc.creator.none.fl_str_mv Verdini, Roxana Andrea
Zorrilla, Susana
Rubiolo, Amelia Catalina
author Verdini, Roxana Andrea
author_facet Verdini, Roxana Andrea
Zorrilla, Susana
Rubiolo, Amelia Catalina
author_role author
author2 Zorrilla, Susana
Rubiolo, Amelia Catalina
author2_role author
author
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble fraction, and free amino acids in the sulphosalicylic acid-soluble fraction were analysed. Moisture and salt contents at the beginning of ripening were higher in the external zone than in the central zone (51 and 46% w/w moisture, 0.95 and 0.25% w/w NaCl, respectively). Cheeses reached a uniform salt content but not a uniformm oisture content during the 56 days of ripening. The hydrolysis of as1-casein during cheese ripening was modelled using first-order kinetics. The kinetics constant of as1-casein degradation was 0.017 day–1. Most of the water soluble peptides increased during cheese ripening, particularly from day 13 of ripening. Free amino acids also increased from day 13 of ripening. Amino acids that characterised the ripening of Port Salut Argentino cheese were leucine, lysine, asparagine, phenylalanine, threonine, tyrosine, glutamine and valine. Proteolysis increased in both zones during ripening and there was no appreciable difference between zones using any of the methods used for investigating proteolysis.
Fil: Verdini, Roxana Andrea. 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. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; 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 Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble fraction, and free amino acids in the sulphosalicylic acid-soluble fraction were analysed. Moisture and salt contents at the beginning of ripening were higher in the external zone than in the central zone (51 and 46% w/w moisture, 0.95 and 0.25% w/w NaCl, respectively). Cheeses reached a uniform salt content but not a uniformm oisture content during the 56 days of ripening. The hydrolysis of as1-casein during cheese ripening was modelled using first-order kinetics. The kinetics constant of as1-casein degradation was 0.017 day–1. Most of the water soluble peptides increased during cheese ripening, particularly from day 13 of ripening. Free amino acids also increased from day 13 of ripening. Amino acids that characterised the ripening of Port Salut Argentino cheese were leucine, lysine, asparagine, phenylalanine, threonine, tyrosine, glutamine and valine. Proteolysis increased in both zones during ripening and there was no appreciable difference between zones using any of the methods used for investigating proteolysis.
publishDate 2003
dc.date.none.fl_str_mv 2003-11
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/11336/26829
Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone; Elsevier; International Dairy Journal; 14; 5; 11-2003; 445-454
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26829
identifier_str_mv Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone; Elsevier; International Dairy Journal; 14; 5; 11-2003; 445-454
0958-6946
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.idairyj.2003.09.002
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694603002206
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv 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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