Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

2016
Authors
Barać, Miroljub
Pešić, Mirjana

Stanojević, Slađana
Vasić, Milena
Vučić, Tanja
Smiljanić, Milenko
Žilić, Slađana

Article (Published version)
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This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and ...with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.
Keywords:
overheating / white cow cheese / proteolysis / antioxidant capacitySource:
Mljekarstvo, 2016, 66, 3, 187-197Publisher:
- Croatian Dairy Union, Zagreb
Funding / projects:
- Serbian Ministry of Education, Science and Technological Development
DOI: 10.15567/mljekarstvo.2016.0303
ISSN: 0026-704X
WoS: 000379483400003
Scopus: 2-s2.0-84978954966
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MRIZPTY - JOUR AU - Barać, Miroljub AU - Pešić, Mirjana AU - Stanojević, Slađana AU - Vasić, Milena AU - Vučić, Tanja AU - Smiljanić, Milenko AU - Žilić, Slađana PY - 2016 UR - http://rik.mrizp.rs/handle/123456789/619 AB - This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production. PB - Croatian Dairy Union, Zagreb T2 - Mljekarstvo T1 - Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening VL - 66 IS - 3 SP - 187 EP - 197 DO - 10.15567/mljekarstvo.2016.0303 ER -
@article{ author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Vučić, Tanja and Smiljanić, Milenko and Žilić, Slađana", year = "2016", abstract = "This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.", publisher = "Croatian Dairy Union, Zagreb", journal = "Mljekarstvo", title = "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening", volume = "66", number = "3", pages = "187-197", doi = "10.15567/mljekarstvo.2016.0303" }
Barać, M., Pešić, M., Stanojević, S., Vasić, M., Vučić, T., Smiljanić, M.,& Žilić, S.. (2016). Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo Croatian Dairy Union, Zagreb., 66(3), 187-197. https://doi.org/10.15567/mljekarstvo.2016.0303
Barać M, Pešić M, Stanojević S, Vasić M, Vučić T, Smiljanić M, Žilić S. Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo. 2016;66(3):187-197. doi:10.15567/mljekarstvo.2016.0303 .
Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Vasić, Milena, Vučić, Tanja, Smiljanić, Milenko, Žilić, Slađana, "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening" in Mljekarstvo, 66, no. 3 (2016):187-197, https://doi.org/10.15567/mljekarstvo.2016.0303 . .