TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Vasić, Milena
AU  - Despotović, Sasa
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/654
AB  - This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
VL  - 51
IS  - 5
SP  - 1140
EP  - 1149
DO  - 10.1111/ijfs.13091
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Despotović, Sasa and Vučić, Tanja and Kostić, Aleksandar and Žilić, Slađana and Smiljanić, Milenko",
year = "2016",
abstract = "This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening",
volume = "51",
number = "5",
pages = "1140-1149",
doi = "10.1111/ijfs.13091"
}

Barać, M., Pešić, M., Stanojević, S., Vasić, M., Despotović, S., Vučić, T., Kostić, A., Žilić, S.,& Smiljanić, M.. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 51(5), 1140-1149.
https://doi.org/10.1111/ijfs.13091

Barać M, Pešić M, Stanojević S, Vasić M, Despotović S, Vučić T, Kostić A, Žilić S, Smiljanić M. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology. 2016;51(5):1140-1149.
doi:10.1111/ijfs.13091 .

Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Vasić, Milena, Despotović, Sasa, Vučić, Tanja, Kostić, Aleksandar, Žilić, Slađana, Smiljanić, Milenko, "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening" in International Journal of Food Science and Technology, 51, no. 5 (2016):1140-1149,
https://doi.org/10.1111/ijfs.13091 . .