Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
Само за регистроване кориснике
2016
Аутори
Barać, MiroljubPešić, Mirjana
Stanojević, Slađana
Vasić, Milena
Despotović, Sasa
Vučić, Tanja
Kostić, Aleksandar
Žilić, Slađana
Smiljanić, Milenko
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
antioxidant activity / goat cheese / heat treatment / proteolysisИзвор:
International Journal of Food Science and Technology, 2016, 51, 5, 1140-1149Издавач:
- Wiley-Blackwell, Hoboken
Финансирање / пројекти:
DOI: 10.1111/ijfs.13091
ISSN: 0950-5423