Influence of cheese making technologies on plasmin and coagulant associated proteolysis

Autores
Vélez, María Ayelén; Bergamini, Carina Viviana; Ramonda, María Belén; Candioti, Mario César; Hynes, Erica Rut; Perotti, Maria Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to study the influence of different cheese-making technologies applied for three varieties of Argentinean cheeses on the action of coagulant enzyme, plasmin-plasminogen system and proteolysis. For this, Cremoso (soft cheese), Pategrás (semi-hard cheese) and Reggianito (hard cooked cheese) cheeses were analyzed for composition, nitrogen fractions, enzymes activities and elecrophoresis throughout ripening. As for coagulant, no reactivation of the enzyme was registered during ripening. Changes were mainly related to cooking temperature, as decreasing cooking temperature increased coagulant activity, being superior in Cremoso, followed by Pategrás and then by Reggianito cheeses. In regards of plamin/plasminogen system, it was observed greater activity of inactive plasminogen in Reggianito and Cremoso cheeses; while in Pategrás cheese the level was very low probably because plasminogen activation was enhanced during cheese making by the elimination of plasminogen activators inhibitors by curd washing. Indeed, the highest plasmin activity was found in Pategrás cheese, which indicates that curd washing combined with soft thermal treatment of the curd favored plasminogen activation. However, the environment defined by Reggianito cheese matrix was more suitable for maintaining the stability of plasmin activity along ripening. Results were consistent with proteolysis registered in electrophoresis and nitrogen fractions.
Fil: Vélez, María Ayelén. 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: 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: Ramonda, María Belén. 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
Fil: Perotti, Maria Cristina. 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
Materia
Cheese Making Technologies
Coagulant
Plasmin
Plasminogen
Proteolysis
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:11336/50780
Acceder
id CONICETDig_3da12158d4db4efe3360e0e5dc8842bd
oai_identifier_str oai:ri.conicet.gov.ar:11336/50780
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of cheese making technologies on plasmin and coagulant associated proteolysisVélez, María AyelénBergamini, Carina VivianaRamonda, María BelénCandioti, Mario CésarHynes, Erica RutPerotti, Maria CristinaCheese Making TechnologiesCoagulantPlasminPlasminogenProteolysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to study the influence of different cheese-making technologies applied for three varieties of Argentinean cheeses on the action of coagulant enzyme, plasmin-plasminogen system and proteolysis. For this, Cremoso (soft cheese), Pategrás (semi-hard cheese) and Reggianito (hard cooked cheese) cheeses were analyzed for composition, nitrogen fractions, enzymes activities and elecrophoresis throughout ripening. As for coagulant, no reactivation of the enzyme was registered during ripening. Changes were mainly related to cooking temperature, as decreasing cooking temperature increased coagulant activity, being superior in Cremoso, followed by Pategrás and then by Reggianito cheeses. In regards of plamin/plasminogen system, it was observed greater activity of inactive plasminogen in Reggianito and Cremoso cheeses; while in Pategrás cheese the level was very low probably because plasminogen activation was enhanced during cheese making by the elimination of plasminogen activators inhibitors by curd washing. Indeed, the highest plasmin activity was found in Pategrás cheese, which indicates that curd washing combined with soft thermal treatment of the curd favored plasminogen activation. However, the environment defined by Reggianito cheese matrix was more suitable for maintaining the stability of plasmin activity along ripening. Results were consistent with proteolysis registered in electrophoresis and nitrogen fractions.Fil: Vélez, María Ayelén. 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; ArgentinaFil: 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; ArgentinaFil: Ramonda, María Belén. 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; ArgentinaFil: 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; ArgentinaFil: 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; ArgentinaFil: Perotti, Maria Cristina. 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; ArgentinaElsevier Science2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50780Vélez, María Ayelén; Bergamini, Carina Viviana; Ramonda, María Belén; Candioti, Mario César; Hynes, Erica Rut; et al.; Influence of cheese making technologies on plasmin and coagulant associated proteolysis; Elsevier Science; LWT - Food Science and Technology; 64; 1; 6-2015; 282-2880023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.05.053info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815004168info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:37Zoai:ri.conicet.gov.ar:11336/50780instacron: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 09:50:37.83CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of cheese making technologies on plasmin and coagulant associated proteolysis
title Influence of cheese making technologies on plasmin and coagulant associated proteolysis
spellingShingle Influence of cheese making technologies on plasmin and coagulant associated proteolysis
Vélez, María Ayelén
Cheese Making Technologies
Coagulant
Plasmin
Plasminogen
Proteolysis
title_short Influence of cheese making technologies on plasmin and coagulant associated proteolysis
title_full Influence of cheese making technologies on plasmin and coagulant associated proteolysis
title_fullStr Influence of cheese making technologies on plasmin and coagulant associated proteolysis
title_full_unstemmed Influence of cheese making technologies on plasmin and coagulant associated proteolysis
title_sort Influence of cheese making technologies on plasmin and coagulant associated proteolysis
dc.creator.none.fl_str_mv Vélez, María Ayelén
Bergamini, Carina Viviana
Ramonda, María Belén
Candioti, Mario César
Hynes, Erica Rut
Perotti, Maria Cristina
author Vélez, María Ayelén
author_facet Vélez, María Ayelén
Bergamini, Carina Viviana
Ramonda, María Belén
Candioti, Mario César
Hynes, Erica Rut
Perotti, Maria Cristina
author_role author
author2 Bergamini, Carina Viviana
Ramonda, María Belén
Candioti, Mario César
Hynes, Erica Rut
Perotti, Maria Cristina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Cheese Making Technologies
Coagulant
Plasmin
Plasminogen
Proteolysis
topic Cheese Making Technologies
Coagulant
Plasmin
Plasminogen
Proteolysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to study the influence of different cheese-making technologies applied for three varieties of Argentinean cheeses on the action of coagulant enzyme, plasmin-plasminogen system and proteolysis. For this, Cremoso (soft cheese), Pategrás (semi-hard cheese) and Reggianito (hard cooked cheese) cheeses were analyzed for composition, nitrogen fractions, enzymes activities and elecrophoresis throughout ripening. As for coagulant, no reactivation of the enzyme was registered during ripening. Changes were mainly related to cooking temperature, as decreasing cooking temperature increased coagulant activity, being superior in Cremoso, followed by Pategrás and then by Reggianito cheeses. In regards of plamin/plasminogen system, it was observed greater activity of inactive plasminogen in Reggianito and Cremoso cheeses; while in Pategrás cheese the level was very low probably because plasminogen activation was enhanced during cheese making by the elimination of plasminogen activators inhibitors by curd washing. Indeed, the highest plasmin activity was found in Pategrás cheese, which indicates that curd washing combined with soft thermal treatment of the curd favored plasminogen activation. However, the environment defined by Reggianito cheese matrix was more suitable for maintaining the stability of plasmin activity along ripening. Results were consistent with proteolysis registered in electrophoresis and nitrogen fractions.
Fil: Vélez, María Ayelén. 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: 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: Ramonda, María Belén. 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
Fil: Perotti, Maria Cristina. 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
description The aim of this work was to study the influence of different cheese-making technologies applied for three varieties of Argentinean cheeses on the action of coagulant enzyme, plasmin-plasminogen system and proteolysis. For this, Cremoso (soft cheese), Pategrás (semi-hard cheese) and Reggianito (hard cooked cheese) cheeses were analyzed for composition, nitrogen fractions, enzymes activities and elecrophoresis throughout ripening. As for coagulant, no reactivation of the enzyme was registered during ripening. Changes were mainly related to cooking temperature, as decreasing cooking temperature increased coagulant activity, being superior in Cremoso, followed by Pategrás and then by Reggianito cheeses. In regards of plamin/plasminogen system, it was observed greater activity of inactive plasminogen in Reggianito and Cremoso cheeses; while in Pategrás cheese the level was very low probably because plasminogen activation was enhanced during cheese making by the elimination of plasminogen activators inhibitors by curd washing. Indeed, the highest plasmin activity was found in Pategrás cheese, which indicates that curd washing combined with soft thermal treatment of the curd favored plasminogen activation. However, the environment defined by Reggianito cheese matrix was more suitable for maintaining the stability of plasmin activity along ripening. Results were consistent with proteolysis registered in electrophoresis and nitrogen fractions.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
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/11336/50780
Vélez, María Ayelén; Bergamini, Carina Viviana; Ramonda, María Belén; Candioti, Mario César; Hynes, Erica Rut; et al.; Influence of cheese making technologies on plasmin and coagulant associated proteolysis; Elsevier Science; LWT - Food Science and Technology; 64; 1; 6-2015; 282-288
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50780
identifier_str_mv Vélez, María Ayelén; Bergamini, Carina Viviana; Ramonda, María Belén; Candioti, Mario César; Hynes, Erica Rut; et al.; Influence of cheese making technologies on plasmin and coagulant associated proteolysis; Elsevier Science; LWT - Food Science and Technology; 64; 1; 6-2015; 282-288
0023-6438
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.lwt.2015.05.053
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815004168
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1842269043054084096
score 13.13397

Publicaciones similares