Effect of high-pressure treatment on hard cheese proteolysis

Autores
Costabel, Luciana Maria; Bergamini, Carina Viviana; Vaudagna, Sergio Ramon; Cuatrin, Alejandra; Audero, Gabriela Maria; Hynes, Erica Rut
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis have been undertaken with either encouraging results or little effect according to the treatment conditions and the type of cheese, but information concerning the effect of HHP on the ripening of hard cooked cheese is still lacking. In this report, we describe the effect of HHP treatment on Reggianito cheese proteolysis. For that purpose, 1-d-old miniature cheeses (5.5-cm diameter and 6-cm height) were treated at 100 or 400 MPa and 20°C for 5 or 10 min, and control cheeses in the trial were not pressurized. All cheeses were ripened at 12°C during 90 d. The HHP did not affect gross composition of the cheeses, but microbial load changed, especially because the starter culture count was significantly lower at the beginning of the ripening of the cheeses treated at 400 MPa than in controls and cheeses treated at 100 MPa. Cheeses treated at 400 MPa for 10 min had significantly higher plasmin activity than did the others; the residual coagulant activity was not affected by HHP. Proteolysis assessment showed that most severe treatments (400 MPa) also resulted in cheeses with increased breakdown of αS1- and β-CN. In addition, nitrogen content in soluble fractions was significantly higher in cheeses treated at 400 MPa, as well as soluble peptides and free AA production. Peptide profiles and individual and total content of free AA in 60-d-old treated cheese were as high as in fully ripened control cheeses (90 d). Holding time had an effect only on pH-4.6-soluble nitrogen fraction and plasmin activity; cheese treated for 10 min showed higher values than those treated for 5 min, at both levels of pressure assayed. We concluded that HHP treatments at 400 MPa applied 1 d after cheesemaking increased the rate of proteolysis, leading to an acceleration of the ripening process in Reggianito Argentino cheese, whereas 100-MPa treatments did not lead to significant changes.
EEA Rafaela
Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentina
Fil: Bergamini, Carina Viviana. 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: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentina
Fil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentina
Fil: Hynes, Erica Rut. 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. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fuente
Journal of Dairy Science 99 (6) : 4220-4232 (June 2016)
Materia
Procesamiento de Alimentos
Queso Duro
Tecnología Alta Presión
Proteolisis
Food Processing
Hard Cheese
High Pressure Technology
Proteolysis
Queso Reggianito
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2388
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2388
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effect of high-pressure treatment on hard cheese proteolysisCostabel, Luciana MariaBergamini, Carina VivianaVaudagna, Sergio RamonCuatrin, AlejandraAudero, Gabriela MariaHynes, Erica RutProcesamiento de AlimentosQueso DuroTecnología Alta PresiónProteolisisFood ProcessingHard CheeseHigh Pressure TechnologyProteolysisQueso ReggianitoThe application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis have been undertaken with either encouraging results or little effect according to the treatment conditions and the type of cheese, but information concerning the effect of HHP on the ripening of hard cooked cheese is still lacking. In this report, we describe the effect of HHP treatment on Reggianito cheese proteolysis. For that purpose, 1-d-old miniature cheeses (5.5-cm diameter and 6-cm height) were treated at 100 or 400 MPa and 20°C for 5 or 10 min, and control cheeses in the trial were not pressurized. All cheeses were ripened at 12°C during 90 d. The HHP did not affect gross composition of the cheeses, but microbial load changed, especially because the starter culture count was significantly lower at the beginning of the ripening of the cheeses treated at 400 MPa than in controls and cheeses treated at 100 MPa. Cheeses treated at 400 MPa for 10 min had significantly higher plasmin activity than did the others; the residual coagulant activity was not affected by HHP. Proteolysis assessment showed that most severe treatments (400 MPa) also resulted in cheeses with increased breakdown of αS1- and β-CN. In addition, nitrogen content in soluble fractions was significantly higher in cheeses treated at 400 MPa, as well as soluble peptides and free AA production. Peptide profiles and individual and total content of free AA in 60-d-old treated cheese were as high as in fully ripened control cheeses (90 d). Holding time had an effect only on pH-4.6-soluble nitrogen fraction and plasmin activity; cheese treated for 10 min showed higher values than those treated for 5 min, at both levels of pressure assayed. We concluded that HHP treatments at 400 MPa applied 1 d after cheesemaking increased the rate of proteolysis, leading to an acceleration of the ripening process in Reggianito Argentino cheese, whereas 100-MPa treatments did not lead to significant changes.EEA RafaelaFil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; ArgentinaFil: Bergamini, Carina Viviana. 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: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; ArgentinaFil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; ArgentinaFil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; ArgentinaFil: Hynes, Erica Rut. 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. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina2018-05-14T14:26:11Z2018-05-14T14:26:11Z2016-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0022030216300923http://hdl.handle.net/20.500.12123/23880022-03021525-3198https://doi.org/10.3168/jds.2015-9907Journal of Dairy Science 99 (6) : 4220-4232 (June 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:47:13Zoai:localhost:20.500.12123/2388instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:15.53INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of high-pressure treatment on hard cheese proteolysis
title Effect of high-pressure treatment on hard cheese proteolysis
spellingShingle Effect of high-pressure treatment on hard cheese proteolysis
Costabel, Luciana Maria
Procesamiento de Alimentos
Queso Duro
Tecnología Alta Presión
Proteolisis
Food Processing
Hard Cheese
High Pressure Technology
Proteolysis
Queso Reggianito
title_short Effect of high-pressure treatment on hard cheese proteolysis
title_full Effect of high-pressure treatment on hard cheese proteolysis
title_fullStr Effect of high-pressure treatment on hard cheese proteolysis
title_full_unstemmed Effect of high-pressure treatment on hard cheese proteolysis
title_sort Effect of high-pressure treatment on hard cheese proteolysis
dc.creator.none.fl_str_mv Costabel, Luciana Maria
Bergamini, Carina Viviana
Vaudagna, Sergio Ramon
Cuatrin, Alejandra
Audero, Gabriela Maria
Hynes, Erica Rut
author Costabel, Luciana Maria
author_facet Costabel, Luciana Maria
Bergamini, Carina Viviana
Vaudagna, Sergio Ramon
Cuatrin, Alejandra
Audero, Gabriela Maria
Hynes, Erica Rut
author_role author
author2 Bergamini, Carina Viviana
Vaudagna, Sergio Ramon
Cuatrin, Alejandra
Audero, Gabriela Maria
Hynes, Erica Rut
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Procesamiento de Alimentos
Queso Duro
Tecnología Alta Presión
Proteolisis
Food Processing
Hard Cheese
High Pressure Technology
Proteolysis
Queso Reggianito
topic Procesamiento de Alimentos
Queso Duro
Tecnología Alta Presión
Proteolisis
Food Processing
Hard Cheese
High Pressure Technology
Proteolysis
Queso Reggianito
dc.description.none.fl_txt_mv The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis have been undertaken with either encouraging results or little effect according to the treatment conditions and the type of cheese, but information concerning the effect of HHP on the ripening of hard cooked cheese is still lacking. In this report, we describe the effect of HHP treatment on Reggianito cheese proteolysis. For that purpose, 1-d-old miniature cheeses (5.5-cm diameter and 6-cm height) were treated at 100 or 400 MPa and 20°C for 5 or 10 min, and control cheeses in the trial were not pressurized. All cheeses were ripened at 12°C during 90 d. The HHP did not affect gross composition of the cheeses, but microbial load changed, especially because the starter culture count was significantly lower at the beginning of the ripening of the cheeses treated at 400 MPa than in controls and cheeses treated at 100 MPa. Cheeses treated at 400 MPa for 10 min had significantly higher plasmin activity than did the others; the residual coagulant activity was not affected by HHP. Proteolysis assessment showed that most severe treatments (400 MPa) also resulted in cheeses with increased breakdown of αS1- and β-CN. In addition, nitrogen content in soluble fractions was significantly higher in cheeses treated at 400 MPa, as well as soluble peptides and free AA production. Peptide profiles and individual and total content of free AA in 60-d-old treated cheese were as high as in fully ripened control cheeses (90 d). Holding time had an effect only on pH-4.6-soluble nitrogen fraction and plasmin activity; cheese treated for 10 min showed higher values than those treated for 5 min, at both levels of pressure assayed. We concluded that HHP treatments at 400 MPa applied 1 d after cheesemaking increased the rate of proteolysis, leading to an acceleration of the ripening process in Reggianito Argentino cheese, whereas 100-MPa treatments did not lead to significant changes.
EEA Rafaela
Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentina
Fil: Bergamini, Carina Viviana. 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: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentina
Fil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentina
Fil: Hynes, Erica Rut. 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. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
description The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis have been undertaken with either encouraging results or little effect according to the treatment conditions and the type of cheese, but information concerning the effect of HHP on the ripening of hard cooked cheese is still lacking. In this report, we describe the effect of HHP treatment on Reggianito cheese proteolysis. For that purpose, 1-d-old miniature cheeses (5.5-cm diameter and 6-cm height) were treated at 100 or 400 MPa and 20°C for 5 or 10 min, and control cheeses in the trial were not pressurized. All cheeses were ripened at 12°C during 90 d. The HHP did not affect gross composition of the cheeses, but microbial load changed, especially because the starter culture count was significantly lower at the beginning of the ripening of the cheeses treated at 400 MPa than in controls and cheeses treated at 100 MPa. Cheeses treated at 400 MPa for 10 min had significantly higher plasmin activity than did the others; the residual coagulant activity was not affected by HHP. Proteolysis assessment showed that most severe treatments (400 MPa) also resulted in cheeses with increased breakdown of αS1- and β-CN. In addition, nitrogen content in soluble fractions was significantly higher in cheeses treated at 400 MPa, as well as soluble peptides and free AA production. Peptide profiles and individual and total content of free AA in 60-d-old treated cheese were as high as in fully ripened control cheeses (90 d). Holding time had an effect only on pH-4.6-soluble nitrogen fraction and plasmin activity; cheese treated for 10 min showed higher values than those treated for 5 min, at both levels of pressure assayed. We concluded that HHP treatments at 400 MPa applied 1 d after cheesemaking increased the rate of proteolysis, leading to an acceleration of the ripening process in Reggianito Argentino cheese, whereas 100-MPa treatments did not lead to significant changes.
publishDate 2016
dc.date.none.fl_str_mv 2016-06
2018-05-14T14:26:11Z
2018-05-14T14:26:11Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0022030216300923
http://hdl.handle.net/20.500.12123/2388
0022-0302
1525-3198
https://doi.org/10.3168/jds.2015-9907
url https://www.sciencedirect.com/science/article/pii/S0022030216300923
http://hdl.handle.net/20.500.12123/2388
https://doi.org/10.3168/jds.2015-9907
identifier_str_mv 0022-0302
1525-3198
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Journal of Dairy Science 99 (6) : 4220-4232 (June 2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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