Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese

Autores
Ceruti, Roberto Julio; Pirola, María B.; Ramos, Elisabet; Robert, Laura; Rubiolo, Amelia Catalina; Sihufe, Guillermo Adrian
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of an exogenous commercial carboxypeptidase on proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g / 100 L milk. Cheese samples were analysed at 0, 60, 90, 120, 150, 180, and 210 days of ripening. Nitrogen content values increased during ripening, but no clear effect due to enzyme addition was observed. A profound degradation of β-casein was observed during the first 2 months of ripening in cheeses with the highest rates of enzyme addition. An increase of amino acid concentrations was clearly observed in some cheeses manufactured with exogenous enzymes compared with control cheeses at the same ripening time. However, principal component analysis showed that experimental cheeses had a slight increase in the rate of formation and/or degradation of proteolysis products. Our results represent an important contribution to select new alternatives for enzyme addition during hard cheese elaboration.
Fil: Ceruti, Roberto Julio. 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: Pirola, María B.. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Ramos, Elisabet. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Robert, Laura. Instituto Nacional de Tecnología Industrial; 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
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
Materia
REGGIANITO
CHEESE
PROTEOLYSIS
EXOGENOUS ENZYMES
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:11336/18578
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheeseCeruti, Roberto JulioPirola, María B.Ramos, ElisabetRobert, LauraRubiolo, Amelia CatalinaSihufe, Guillermo AdrianREGGIANITOCHEESEPROTEOLYSISEXOGENOUS ENZYMEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of an exogenous commercial carboxypeptidase on proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g / 100 L milk. Cheese samples were analysed at 0, 60, 90, 120, 150, 180, and 210 days of ripening. Nitrogen content values increased during ripening, but no clear effect due to enzyme addition was observed. A profound degradation of β-casein was observed during the first 2 months of ripening in cheeses with the highest rates of enzyme addition. An increase of amino acid concentrations was clearly observed in some cheeses manufactured with exogenous enzymes compared with control cheeses at the same ripening time. However, principal component analysis showed that experimental cheeses had a slight increase in the rate of formation and/or degradation of proteolysis products. Our results represent an important contribution to select new alternatives for enzyme addition during hard cheese elaboration.Fil: Ceruti, Roberto Julio. 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: Pirola, María B.. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Ramos, Elisabet. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Robert, Laura. Instituto Nacional de Tecnología Industrial; 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; ArgentinaFil: 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; ArgentinaCzech Academy of Agricultural Sciences2016-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18578Ceruti, Roberto Julio; Pirola, María B.; Ramos, Elisabet; Robert, Laura; Rubiolo, Amelia Catalina; et al.; Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese; Czech Academy of Agricultural Sciences; Czech Journal of Food Sciences; 34; 5; 11-2016; 445-4551212-18001805-9317CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17221/567/2015-CJFSinfo:eu-repo/semantics/altIdentifier/url/https://www.agriculturejournals.cz/web/cjfs.htm?volume=34&firstPage=445&type=publishedArticleinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:59Zoai:ri.conicet.gov.ar:11336/18578instacron: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 09:58:59.688CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
title Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
spellingShingle Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
Ceruti, Roberto Julio
REGGIANITO
CHEESE
PROTEOLYSIS
EXOGENOUS ENZYMES
title_short Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
title_full Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
title_fullStr Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
title_full_unstemmed Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
title_sort Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
dc.creator.none.fl_str_mv Ceruti, Roberto Julio
Pirola, María B.
Ramos, Elisabet
Robert, Laura
Rubiolo, Amelia Catalina
Sihufe, Guillermo Adrian
author Ceruti, Roberto Julio
author_facet Ceruti, Roberto Julio
Pirola, María B.
Ramos, Elisabet
Robert, Laura
Rubiolo, Amelia Catalina
Sihufe, Guillermo Adrian
author_role author
author2 Pirola, María B.
Ramos, Elisabet
Robert, Laura
Rubiolo, Amelia Catalina
Sihufe, Guillermo Adrian
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv REGGIANITO
CHEESE
PROTEOLYSIS
EXOGENOUS ENZYMES
topic REGGIANITO
CHEESE
PROTEOLYSIS
EXOGENOUS ENZYMES
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 effect of an exogenous commercial carboxypeptidase on proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g / 100 L milk. Cheese samples were analysed at 0, 60, 90, 120, 150, 180, and 210 days of ripening. Nitrogen content values increased during ripening, but no clear effect due to enzyme addition was observed. A profound degradation of β-casein was observed during the first 2 months of ripening in cheeses with the highest rates of enzyme addition. An increase of amino acid concentrations was clearly observed in some cheeses manufactured with exogenous enzymes compared with control cheeses at the same ripening time. However, principal component analysis showed that experimental cheeses had a slight increase in the rate of formation and/or degradation of proteolysis products. Our results represent an important contribution to select new alternatives for enzyme addition during hard cheese elaboration.
Fil: Ceruti, Roberto Julio. 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: Pirola, María B.. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Ramos, Elisabet. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Robert, Laura. Instituto Nacional de Tecnología Industrial; 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
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
description The effect of an exogenous commercial carboxypeptidase on proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g / 100 L milk. Cheese samples were analysed at 0, 60, 90, 120, 150, 180, and 210 days of ripening. Nitrogen content values increased during ripening, but no clear effect due to enzyme addition was observed. A profound degradation of β-casein was observed during the first 2 months of ripening in cheeses with the highest rates of enzyme addition. An increase of amino acid concentrations was clearly observed in some cheeses manufactured with exogenous enzymes compared with control cheeses at the same ripening time. However, principal component analysis showed that experimental cheeses had a slight increase in the rate of formation and/or degradation of proteolysis products. Our results represent an important contribution to select new alternatives for enzyme addition during hard cheese elaboration.
publishDate 2016
dc.date.none.fl_str_mv 2016-11
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/11336/18578
Ceruti, Roberto Julio; Pirola, María B.; Ramos, Elisabet; Robert, Laura; Rubiolo, Amelia Catalina; et al.; Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese; Czech Academy of Agricultural Sciences; Czech Journal of Food Sciences; 34; 5; 11-2016; 445-455
1212-1800
1805-9317
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18578
identifier_str_mv Ceruti, Roberto Julio; Pirola, María B.; Ramos, Elisabet; Robert, Laura; Rubiolo, Amelia Catalina; et al.; Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese; Czech Academy of Agricultural Sciences; Czech Journal of Food Sciences; 34; 5; 11-2016; 445-455
1212-1800
1805-9317
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17221/567/2015-CJFS
info:eu-repo/semantics/altIdentifier/url/https://www.agriculturejournals.cz/web/cjfs.htm?volume=34&firstPage=445&type=publishedArticle
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
dc.publisher.none.fl_str_mv Czech Academy of Agricultural Sciences
publisher.none.fl_str_mv Czech Academy of Agricultural Sciences
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_ 1842269554549456896
score 13.13397

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