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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/84877
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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 Técnicas2025-09-03T09:45:08Zoai: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:34982025-09-03 09:45:08.908CONICET 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_ |
1842268712487354368 |
score |
13.13397 |