Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures

Autores
Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The proteolysis of beta-casein during ripening of low-fat Fynbo cheese was studied using 1st-order kinetics to improve the knowledge of the beta-casein hydrolysis in Fynbo cheeses salted with NaCl or NaCl/KCl and ripened at different temperatures. Effects of ripening temperature, partial replacement of NaCl by KCl during cheese salting, and total salt concentration were evaluated. Central and external zones from cheeses at 1, 5, 10, 20, 30, 60, and 90 ripening days were analyzed by polyacrylamide gel electrophoresis. No significant differences in the kinetic parameters were observed between cheeses salted with NaCl and those salted with a NaCl/KCl brine. Kinetic constants were significantly affected by region within cheese and ripening temperature. Kinetic constant values were in the range of 0.004/d to 0.018/d, and the activation energy of the reaction was approximately 19 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
Kinetics
Proteolysis of ß-Casein
Ripening
Fynbo Cheese
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:11336/26626
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperaturesSihufe, Guillermo AdrianZorrilla, SusanaRubiolo, Amelia CatalinaKineticsProteolysis of ß-CaseinRipeningFynbo Cheesehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The proteolysis of beta-casein during ripening of low-fat Fynbo cheese was studied using 1st-order kinetics to improve the knowledge of the beta-casein hydrolysis in Fynbo cheeses salted with NaCl or NaCl/KCl and ripened at different temperatures. Effects of ripening temperature, partial replacement of NaCl by KCl during cheese salting, and total salt concentration were evaluated. Central and external zones from cheeses at 1, 5, 10, 20, 30, 60, and 90 ripening days were analyzed by polyacrylamide gel electrophoresis. No significant differences in the kinetic parameters were observed between cheeses salted with NaCl and those salted with a NaCl/KCl brine. Kinetic constants were significantly affected by region within cheese and ripening temperature. Kinetic constant values were in the range of 0.004/d to 0.018/d, and the activation energy of the reaction was approximately 19 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, Inc2005-12info: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/11336/26626Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 70; 2; 12-2005; 151-1560022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2005.tb07076.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07076.x/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:12Zoai:ri.conicet.gov.ar:11336/26626instacron: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 10:29:13.278CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
title Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
spellingShingle Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
Sihufe, Guillermo Adrian
Kinetics
Proteolysis of ß-Casein
Ripening
Fynbo Cheese
title_short Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
title_full Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
title_fullStr Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
title_full_unstemmed Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
title_sort Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different 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 Kinetics
Proteolysis of ß-Casein
Ripening
Fynbo Cheese
topic Kinetics
Proteolysis of ß-Casein
Ripening
Fynbo Cheese
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 proteolysis of beta-casein during ripening of low-fat Fynbo cheese was studied using 1st-order kinetics to improve the knowledge of the beta-casein hydrolysis in Fynbo cheeses salted with NaCl or NaCl/KCl and ripened at different temperatures. Effects of ripening temperature, partial replacement of NaCl by KCl during cheese salting, and total salt concentration were evaluated. Central and external zones from cheeses at 1, 5, 10, 20, 30, 60, and 90 ripening days were analyzed by polyacrylamide gel electrophoresis. No significant differences in the kinetic parameters were observed between cheeses salted with NaCl and those salted with a NaCl/KCl brine. Kinetic constants were significantly affected by region within cheese and ripening temperature. Kinetic constant values were in the range of 0.004/d to 0.018/d, and the activation energy of the reaction was approximately 19 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 The proteolysis of beta-casein during ripening of low-fat Fynbo cheese was studied using 1st-order kinetics to improve the knowledge of the beta-casein hydrolysis in Fynbo cheeses salted with NaCl or NaCl/KCl and ripened at different temperatures. Effects of ripening temperature, partial replacement of NaCl by KCl during cheese salting, and total salt concentration were evaluated. Central and external zones from cheeses at 1, 5, 10, 20, 30, 60, and 90 ripening days were analyzed by polyacrylamide gel electrophoresis. No significant differences in the kinetic parameters were observed between cheeses salted with NaCl and those salted with a NaCl/KCl brine. Kinetic constants were significantly affected by region within cheese and ripening temperature. Kinetic constant values were in the range of 0.004/d to 0.018/d, and the activation energy of the reaction was approximately 19 kcal/gmol.
publishDate 2005
dc.date.none.fl_str_mv 2005-12
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/11336/26626
Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 70; 2; 12-2005; 151-156
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26626
identifier_str_mv Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 70; 2; 12-2005; 151-156
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.1365-2621.2005.tb07076.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07076.x/abstract
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
_version_ 1844614297941966848
score 13.070432

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