Casein degradation 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
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Effect of temperature and salt substitution on casein degradation of Fynbo cheese was studied. Fynbo cheeses, salted in solutions of 190 g NaCl/L and of 100 g NaCl/L and 100 g KCl/L and ripened at 5, 12, and 16 °C, were sampled at 1, 5, 10, 20, 30, 60, and 90 d of ripening, at central and external zones. Samples were analyzed for moisture and chloride contents, maturation index, and casein degradation by urea-polyacrylamide gel electrophoresis. NaCl replacement by KCl did not affect any of the parameters studied. Total salt concentration and ripening temperature affected proteolysis significantly. First-order kinetics constants for αs1-casein degradation were in the range of 0.002 to 0.016 day-1 and the activation energy of the reaction was approximately 26 kcal/gmol.
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
Fynbo Cheese
Nacl/Kcl
Ripening Temperature
Casein Degradation
Kinetics Parameters
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:11336/28559
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/28559
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperaturesSihufe, Guillermo AdrianZorrilla, SusanaRubiolo, Amelia CatalinaFynbo CheeseNacl/KclRipening TemperatureCasein DegradationKinetics ParametersEffect of temperature and salt substitution on casein degradation of Fynbo cheese was studied. Fynbo cheeses, salted in solutions of 190 g NaCl/L and of 100 g NaCl/L and 100 g KCl/L and ripened at 5, 12, and 16 °C, were sampled at 1, 5, 10, 20, 30, 60, and 90 d of ripening, at central and external zones. Samples were analyzed for moisture and chloride contents, maturation index, and casein degradation by urea-polyacrylamide gel electrophoresis. NaCl replacement by KCl did not affect any of the parameters studied. Total salt concentration and ripening temperature affected proteolysis significantly. First-order kinetics constants for αs1-casein degradation were in the range of 0.002 to 0.016 day-1 and the activation energy of the reaction was approximately 26 kcal/gmol.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; ArgentinaWiley Blackwell Publishing, Inc2003-01info: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/11336/28559Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 68; 1-2003; 117-1230022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2003.tb14125.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:35:13Zoai:ri.conicet.gov.ar:11336/28559instacron: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:34982025-11-12 09:35:13.898CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
spellingShingle Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
Sihufe, Guillermo Adrian
Fynbo Cheese
Nacl/Kcl
Ripening Temperature
Casein Degradation
Kinetics Parameters
title_short Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title_full Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title_fullStr Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title_full_unstemmed Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
title_sort Casein degradation 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 Fynbo Cheese
Nacl/Kcl
Ripening Temperature
Casein Degradation
Kinetics Parameters
topic Fynbo Cheese
Nacl/Kcl
Ripening Temperature
Casein Degradation
Kinetics Parameters
dc.description.none.fl_txt_mv Effect of temperature and salt substitution on casein degradation of Fynbo cheese was studied. Fynbo cheeses, salted in solutions of 190 g NaCl/L and of 100 g NaCl/L and 100 g KCl/L and ripened at 5, 12, and 16 °C, were sampled at 1, 5, 10, 20, 30, 60, and 90 d of ripening, at central and external zones. Samples were analyzed for moisture and chloride contents, maturation index, and casein degradation by urea-polyacrylamide gel electrophoresis. NaCl replacement by KCl did not affect any of the parameters studied. Total salt concentration and ripening temperature affected proteolysis significantly. First-order kinetics constants for αs1-casein degradation were in the range of 0.002 to 0.016 day-1 and the activation energy of the reaction was approximately 26 kcal/gmol.
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 Effect of temperature and salt substitution on casein degradation of Fynbo cheese was studied. Fynbo cheeses, salted in solutions of 190 g NaCl/L and of 100 g NaCl/L and 100 g KCl/L and ripened at 5, 12, and 16 °C, were sampled at 1, 5, 10, 20, 30, 60, and 90 d of ripening, at central and external zones. Samples were analyzed for moisture and chloride contents, maturation index, and casein degradation by urea-polyacrylamide gel electrophoresis. NaCl replacement by KCl did not affect any of the parameters studied. Total salt concentration and ripening temperature affected proteolysis significantly. First-order kinetics constants for αs1-casein degradation were in the range of 0.002 to 0.016 day-1 and the activation energy of the reaction was approximately 26 kcal/gmol.
publishDate 2003
dc.date.none.fl_str_mv 2003-01
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/11336/28559
Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 68; 1-2003; 117-123
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28559
identifier_str_mv Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 68; 1-2003; 117-123
0022-1147
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2003.tb14125.x
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
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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 12.976206

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