The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses

Autores
De Luca, Valentina; Perotti, Maria Cristina; Wolf, Irma Veronica; Meinardi, Carlos Alberto; Mandrich, Luigi
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese making, here we have evaluatedthe effect of the addition of the thermophilic esterase EST2, from Alyciclobacillus acidocaldarius, on the lipolysis and volatile compounds profiles of semi-hard cheeses. The addition of EST2 produced an increase of the degree of lipolysis up to 30% and the relative proportion of short- and medium- chain fatty acids, with respect to the control cheese. By SPME-GC-FID/MS were identified 27 and 31 volatile compounds in control and EST2-added cheeses, respectively; showing higher values than control for almost all compounds studied. EST2 addition during cheese making intensified the production of flavour compounds, suggesting a preferential release of short chain fatty acids. Considering that esterases have a different mechanism of action respect to lipases and EST2 is much more stable respect to all the commercial lipases, it could be an interesting technological tool to improve the sensory quality or to accelerate cheese ripening.
Fil: De Luca, Valentina. Institute Of Protein Biochemistry; Italia
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
Fil: Wolf, Irma Veronica. 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: Meinardi, Carlos Alberto. 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: Mandrich, Luigi. Institute Of Protein Biochemistry; Italia
Materia
enzymes esterases
lipolysis
volatile compounds
cheeses
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:11336/84877
Acceder
id CONICETDig_bbe64f0a218ba04f581add2050971936
oai_identifier_str oai:ri.conicet.gov.ar:11336/84877
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheesesDe Luca, ValentinaPerotti, Maria CristinaWolf, Irma VeronicaMeinardi, Carlos AlbertoMandrich, Luigienzymes esteraseslipolysisvolatile compoundscheeseshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese making, here we have evaluatedthe effect of the addition of the thermophilic esterase EST2, from Alyciclobacillus acidocaldarius, on the lipolysis and volatile compounds profiles of semi-hard cheeses. The addition of EST2 produced an increase of the degree of lipolysis up to 30% and the relative proportion of short- and medium- chain fatty acids, with respect to the control cheese. By SPME-GC-FID/MS were identified 27 and 31 volatile compounds in control and EST2-added cheeses, respectively; showing higher values than control for almost all compounds studied. EST2 addition during cheese making intensified the production of flavour compounds, suggesting a preferential release of short chain fatty acids. Considering that esterases have a different mechanism of action respect to lipases and EST2 is much more stable respect to all the commercial lipases, it could be an interesting technological tool to improve the sensory quality or to accelerate cheese ripening.Fil: De Luca, Valentina. Institute Of Protein Biochemistry; ItaliaFil: 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; ArgentinaFil: Wolf, Irma Veronica. 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: Meinardi, Carlos Alberto. 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: Mandrich, Luigi. Institute Of Protein Biochemistry; ItaliaSociedade Brasileira Ciencia e Tecnologia de Alimentos2019-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/84877De Luca, Valentina; Perotti, Maria Cristina; Wolf, Irma Veronica; Meinardi, Carlos Alberto; Mandrich, Luigi; The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 39; 3; 9-2019; 711-7200101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/fst.06018info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:35:31Zoai:ri.conicet.gov.ar:11336/84877instacron: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:34982025-09-29 09:35:32.081CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
title The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
spellingShingle The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
De Luca, Valentina
enzymes esterases
lipolysis
volatile compounds
cheeses
title_short The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
title_full The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
title_fullStr The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
title_full_unstemmed The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
title_sort The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
dc.creator.none.fl_str_mv De Luca, Valentina
Perotti, Maria Cristina
Wolf, Irma Veronica
Meinardi, Carlos Alberto
Mandrich, Luigi
author De Luca, Valentina
author_facet De Luca, Valentina
Perotti, Maria Cristina
Wolf, Irma Veronica
Meinardi, Carlos Alberto
Mandrich, Luigi
author_role author
author2 Perotti, Maria Cristina
Wolf, Irma Veronica
Meinardi, Carlos Alberto
Mandrich, Luigi
author2_role author
author
author
author
dc.subject.none.fl_str_mv enzymes esterases
lipolysis
volatile compounds
cheeses
topic enzymes esterases
lipolysis
volatile compounds
cheeses
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese making, here we have evaluatedthe effect of the addition of the thermophilic esterase EST2, from Alyciclobacillus acidocaldarius, on the lipolysis and volatile compounds profiles of semi-hard cheeses. The addition of EST2 produced an increase of the degree of lipolysis up to 30% and the relative proportion of short- and medium- chain fatty acids, with respect to the control cheese. By SPME-GC-FID/MS were identified 27 and 31 volatile compounds in control and EST2-added cheeses, respectively; showing higher values than control for almost all compounds studied. EST2 addition during cheese making intensified the production of flavour compounds, suggesting a preferential release of short chain fatty acids. Considering that esterases have a different mechanism of action respect to lipases and EST2 is much more stable respect to all the commercial lipases, it could be an interesting technological tool to improve the sensory quality or to accelerate cheese ripening.
Fil: De Luca, Valentina. Institute Of Protein Biochemistry; Italia
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
Fil: Wolf, Irma Veronica. 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: Meinardi, Carlos Alberto. 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: Mandrich, Luigi. Institute Of Protein Biochemistry; Italia
description During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese making, here we have evaluatedthe effect of the addition of the thermophilic esterase EST2, from Alyciclobacillus acidocaldarius, on the lipolysis and volatile compounds profiles of semi-hard cheeses. The addition of EST2 produced an increase of the degree of lipolysis up to 30% and the relative proportion of short- and medium- chain fatty acids, with respect to the control cheese. By SPME-GC-FID/MS were identified 27 and 31 volatile compounds in control and EST2-added cheeses, respectively; showing higher values than control for almost all compounds studied. EST2 addition during cheese making intensified the production of flavour compounds, suggesting a preferential release of short chain fatty acids. Considering that esterases have a different mechanism of action respect to lipases and EST2 is much more stable respect to all the commercial lipases, it could be an interesting technological tool to improve the sensory quality or to accelerate cheese ripening.
publishDate 2019
dc.date.none.fl_str_mv 2019-09
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/11336/84877
De Luca, Valentina; Perotti, Maria Cristina; Wolf, Irma Veronica; Meinardi, Carlos Alberto; Mandrich, Luigi; The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 39; 3; 9-2019; 711-720
0101-2061
1678-457X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/84877
identifier_str_mv De Luca, Valentina; Perotti, Maria Cristina; Wolf, Irma Veronica; Meinardi, Carlos Alberto; Mandrich, Luigi; The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 39; 3; 9-2019; 711-720
0101-2061
1678-457X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/fst.06018
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 Sociedade Brasileira Ciencia e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira Ciencia e Tecnologia de Alimentos
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_ 1844613107222052864
score 13.070432

Publicaciones similares