Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening
2016
Аутори
Barać, MiroljubSmiljanić, Milenko
Žilić, Sladjana
Pešić, Mirjana
Stanojević, Sladjana
Vasić, Milena
Vučić, Tanja
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
overheating / white cow cheese / proteolysis / antioxidant capacityИзвор:
Mljekarstvo, 2016, 66, 3, 187-197Издавач:
- Croatian Dairy Union, Zagreb
DOI: 10.15567/mljekarstvo.2016.0303
ISSN: 0026-704X
WoS: 000379483400003
Scopus: 2-s2.0-84978954966
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Barać, Miroljub AU - Smiljanić, Milenko AU - Žilić, Sladjana AU - Pešić, Mirjana AU - Stanojević, Sladjana AU - Vasić, Milena AU - Vučić, Tanja PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4023 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 EP - 197 IS - 3 SP - 187 VL - 66 DO - 10.15567/mljekarstvo.2016.0303 ER -
@article{ author = "Barać, Miroljub and Smiljanić, Milenko and Žilić, Sladjana and Pešić, Mirjana and Stanojević, Sladjana and Vasić, Milena and Vučić, Tanja", 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", pages = "197-187", number = "3", volume = "66", doi = "10.15567/mljekarstvo.2016.0303" }
Barać, M., Smiljanić, M., Žilić, S., Pešić, M., Stanojević, S., Vasić, M.,& Vučić, T.. (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, Smiljanić M, Žilić S, Pešić M, Stanojević S, Vasić M, Vučić T. 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, Smiljanić, Milenko, Žilić, Sladjana, Pešić, Mirjana, Stanojević, Sladjana, Vasić, Milena, Vučić, Tanja, "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 . .