Specific effect of high-pressure treatment of milk on cheese proteolysis

2005 ◽  
Vol 72 (4) ◽  
pp. 385-392 ◽  
Author(s):  
Martín Buffa ◽  
Buenaventura Guamis ◽  
Antonio J Trujillo
Keyword(s):  
Free Amino ◽  
Specific Effect ◽  
Aminobutyric Acid ◽  
Soluble Nitrogen ◽  
Pressure Treatment ◽  
Amino Acid Production ◽  
Trichloracetic Acid ◽  
Per Se ◽  
Nitrogen Contents ◽  
Milk Treatment

The extent of primary and secondary proteolysis of cheeses made from raw (RA), pasteurized (PA, 72 °C, 15 s) or pressure-treated (PR, 500 MPa, 15 min, 20 °C) goats' milk was assessed. Modifications in cheese-making technology were introduced to obtain cheeses with the same moisture content, and thus studied per se the effect of milk treatment on cheese proteolysis.The PR milk cheese samples were differentiated from RA and PA milk cheeses by their elevated β-lg content, and by the faster degradation of αs1-, αs2- and β-CN throughout ripening. Non-significant differences were found in either pH 4·6 soluble-nitrogen or trichloracetic acid soluble-nitrogen contents of cheeses. However, the pasteurization of milk decreased the free amino acid production in cheese. The RA milk cheeses had the highest amount of proline and the lowest concentrations of serine, tyrosine, arginine and α-aminobutyric acid, whereas PR milk cheese showed higher levels of arginine.

Proteolysis Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

2011 ◽  
Vol 396-398 ◽  
pp. 1293-1296 ◽  
Author(s):  
Rui Xiang Zhao ◽  
Si Hai Lu ◽  
Hua Di Sun ◽  
Sheng Yang Niu ◽  
Fei Zhang
Keyword(s):  
Amino Acids ◽  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Soluble Nitrogen ◽  
Trichloracetic Acid ◽  
Automatic Amino Acid Analyzer ◽  
Amino Acid Analyzer ◽  
Low Fat Cheese ◽  
Nitrogen Contents

Abstract. Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the protein had been proteolysed in different degrees. The results showed that protein content of low- and full-fat cheese were all decreased after 90 d ripened, which the low-fat cheese was 40.45% and full-fat cheese was 28.68%. The soluble nitrogen contents at pH 4.6 (pH 4.6 SN) were 4.97% and 3.88%, and 12% (w/v) trichloracetic acid soluble nitrogen (12% TCA-SN) were 5.17% and 3.74% in low- and full-fat cheese respectively. After ripening for 90d at 4°C it was found that a part of protein in cheese were degraded into amino acids determined by automatic amino acid analyzer, total amino acids contents in low- and full-fat cheese were 29.17 mg•100g-1 and 16.02 mg•100g-1, respectively.

Nitrogen metabolism of Picea glauca. II. Diurnal changes of free amino acids, amides, and guanidino compounds in roots, buds, and leaves during the onset of dormancy of white spruce saplings

1968 ◽  
Vol 46 (7) ◽  
pp. 921-928 ◽  
Author(s):  
D. J. Durzan
Keyword(s):  
Amino Acids ◽  
Picea Glauca ◽  
Weight Basis ◽  
Aminobutyric Acid ◽  
Soluble Nitrogen ◽  
Diurnal Changes ◽  
Fresh Weight ◽  
Fresh Weight Basis ◽  
Plant Parts ◽  
Guanidino Compounds

In late August during the onset of dormancy in spruce, seasonal levels of soluble nitrogen, rich in arginine, were high. On a fresh weight basis, diurnal levels of total soluble nitrogen and most component amino acids in roots, buds, and leaves showed maxima, one at sunrise and another in the afternoon or near sunset.Arginine and glutamine in the different plant parts contributed 44 to 83% to the alcohol-soluble nitrogen. In buds and leaves, percentage of arginine remained high and decreased slightly at midday, whereas in roots a continual drop occurred. In all organs examined, changes in glutamine reflected the double maxima of total soluble nitrogen and were greatest in roots.On a fresh weight basis, most amino acids accumulated at sunrise and near sunset; however a few especially in leaves, increased at midday, e.g. glutamic and aspartic acid, lysine, γ-aminobutyric acid, and serine.Comparison of levels of free guanidino compounds in different organs showed remarkable out-of-phase patterns. Levels of these compounds are known from 14C-arginine studies to be closely related to the metabolism of arginine.

scholarly journals Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 125 ◽  
Author(s):  
Oya Berkay Karaca ◽  
Mehmet Güven
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Lipolytic Enzyme ◽  
White Cheese ◽  
Amino Acid Contents ◽  
Mineral Levels

Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L−1 (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L−1 (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of 90-day ripened cheese samples were investigated in this study. While enzyme supplementation did not have significant effects on titratable acidity, fat and protease-peptone nitrogen ratios of cheese samples, dry matter, salt, protein, water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN), 5% phosphotungstic acid soluble nitrogen (PTA-SN), casein nitrogen ratios, penetrometer value, total free fatty acids (TFFA) and total free amino acids (TFAA) were significantly influenced by enzyme supplementations. Individual free amino acids (15 of them) were also determined. Free amino acid contents of enzyme-supplemented cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening (p < 0.05). The highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. The major (Ca, P, Na, K, Mg) and minor (Zn, Fe, Cu, Mn) mineral levels of cheeses decreased with the progress of ripening and the effects of enzyme supplementations on these attributes (except for magnesium and manganese) were found to be significant (p < 0.01). As to conclude, enzyme supplementations increased proteolysis and lipolysis and accelerated ripening and thus reduced ripening durations. Especially the enzyme ratios in P1 and L1 cheeses were found to be suitable for reducing the ripening period in White cheese without any adverse effects.

scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

2005 ◽  
Vol 72 (2) ◽  
pp. 234-242 ◽  
Author(s):  
Mutlag M Al-Otaibi ◽  
R Andrew Wilbey
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Profile Analysis ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Salt Reduction ◽  
Texture Profile ◽  
Sensory Data

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

Variations in the concentrations of free amino acids in the plasma of the dairy cow at parturition

1972 ◽  
Vol 39 (3) ◽  
pp. 355-364 ◽  
Author(s):  
R. Verbeke ◽  
E. Roets ◽  
G. Peeters
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino ◽  
Milk Protein ◽  
Sampling Period ◽  
Aminobutyric Acid ◽  
Amino Acid Utilization ◽  
Amino Acid Levels ◽  
The Mean ◽  
Peak Value

SummaryThe plasma levels of individual amino acids were studied in 6 dairy cows from 4 days before to 3 days after calving. During this sampling period, the concentrations of 13 amino acids showed significant changes. The levels of several amino acids were depressed markedly in the sample collected immediately before calving. Following parturition, the concentration of most amino acids gradually returned to values obtained 3 days before calving. The glutamine and alanine contents of the plasma rose to a peak value 1 day after calving and subsequently decreased. The mean concentrations of glycine and α-aminobutyric acid did not change before parturition but rose significantly thereafter. These observations are discussed in terms of amino-acid utilization for milk protein synthesis and gluconeogenesis at the onset of lactation. The changes in plasma amino acid levels appear to be synchronized with those reported for prolactin and progesterone in the 24 h before parturition. This may indicate an important influence of both hormones on the lactogenic process in the cow. The highly significant correlations obtained between the concentrations of 14 individual amino acids are discussed.

Free Amino-Acid Production In Vitro by Plasmodium Berghei

1968 ◽  
Vol 17 (6) ◽  
pp. 800-803 ◽  
Author(s):  
Richard J. Cenedella ◽  
Charles R. Angel ◽  
Leroy H. Saxe ◽  
Hyman Rosen
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Plasmodium Berghei ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production

Alkaline hydrolysis of porcine blood haemoglobin: applications for peptide and amino acid production

2013 ◽  
Vol 53 (2) ◽  
pp. 121 ◽  
Author(s):  
Carlos Álvarez ◽  
Manuel Rendueles ◽  
Mario Díaz
Keyword(s):  
Amino Acids ◽  
Alkaline Hydrolysis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Animal Feed ◽  
Low Cost ◽  
Current Trend ◽  
Amino Acid Production ◽  
Blood Haemoglobin ◽  
Hydrolysis Of

Alkaline hydrolysis of proteins recovered from slaughterhouse blood is a method to obtain profitable peptides and free amino acids for animal feed, besides decreasing the waste produced by this industry. The current trend to use enzymatic hydrolysis may need reconsidering due to its high cost in materials and the need for control processes that are both complex and expensive. The use of caustic soda (NaOH), which is a low-cost product, to obtain useful peptides from porcine haemoglobin is studied in this paper. Concentrations of 6 M NaOH at 50°C for 24 h afforded an 80% peptide recovery yield with an average peptide size of 13 kDa. Product obtained at 24 h was composed of soluble haemoglobin (7%), peptides larger than 10 kDa (63%), peptides between 6 and 10 kDa (16%), peptides between 1 and 6 kDa (1%), free amino acids (4%) and non-soluble compounds (8%). A kinetic model was subsequently developed. It is proposed that neutralising the alkaline product using acid products allows the processing of a higher amount of protein while employing the same amounts of reagents, although this topic requires further research.

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