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Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening

Authorized Users Only
2016
Authors
Barać, Miroljub
Pešić, Mirjana
Stanojević, Slađana
Vasić, Milena
Despotović, Sasa
Vučić, Tanja
Kostić, Aleksandar
Žilić, Slađana
Smiljanić, Milenko
Article (Published version)
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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.
Keywords:
antioxidant activity / goat cheese / heat treatment / proteolysis
Source:
International Journal of Food Science and Technology, 2016, 51, 5, 1140-1149
Publisher:
  • Wiley-Blackwell, Hoboken
Funding / projects:
  • Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-46009)

DOI: 10.1111/ijfs.13091

ISSN: 0950-5423

WoS: 000374328600008

Scopus: 2-s2.0-84978017063
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URI
http://rik.mrizp.rs/handle/123456789/654
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  • Радови истраживача / Researchers' publications
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