The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
Аутори
Barać, Miroljub
Pešić, Mirjana

Žilić, Slađana

Smiljanić, Milenko
Sredović Ignjatović, Ivana
Vučić, Tanja
Kostić, Aleksandar

Milinčić, Danijel
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion sl...ightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
Кључне речи:
proteolysis / goat cheese / cow’s milk cheese / antioxidant capacityИзвор:
Foods, 2019, 8, 4, 128-Издавач:
- Basel : MDPI
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-46009)
- Коришћење биљних извора протеина, дијеталних влакана и антиоксиданаса у производњи хране (RS-31069)
DOI: 10.3390/foods8040128
ISSN: 2304-8158