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
Žilić, Sladjana
Smiljanić, Milenko
Stanojević, Sladjana
Vasić, Milena
Despotović, Saša
Vučić, Tanja
Kostić, Aleksandar
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 capacity / goat cheese / heat treatment / proteolysisИзвор:
International Journal of Food Science and Technology, 2016, 51, 5, 1140-1149Издавач:
- Wiley, Hoboken
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-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1111/ijfs.13091
ISSN: 0950-5423
WoS: 000374328600008
Scopus: 2-s2.0-84978017063
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Barać, Miroljub AU - Pešić, Mirjana AU - Žilić, Sladjana AU - Smiljanić, Milenko AU - Stanojević, Sladjana AU - Vasić, Milena AU - Despotović, Saša AU - Vučić, Tanja AU - Kostić, Aleksandar PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4197 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, 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 EP - 1149 IS - 5 SP - 1140 VL - 51 DO - 10.1111/ijfs.13091 ER -
@article{ author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Sladjana and Smiljanić, Milenko and Stanojević, Sladjana and Vasić, Milena and Despotović, Saša and Vučić, Tanja and Kostić, Aleksandar", 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, 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", pages = "1149-1140", number = "5", volume = "51", doi = "10.1111/ijfs.13091" }
Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Stanojević, S., Vasić, M., Despotović, S., Vučić, T.,& Kostić, A.. (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, Hoboken., 51(5), 1140-1149. https://doi.org/10.1111/ijfs.13091
Barać M, Pešić M, Žilić S, Smiljanić M, Stanojević S, Vasić M, Despotović S, Vučić T, Kostić A. 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, Žilić, Sladjana, Smiljanić, Milenko, Stanojević, Sladjana, Vasić, Milena, Despotović, Saša, Vučić, Tanja, Kostić, Aleksandar, "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 . .