Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk

Mallatou, H; Pappa, Eleni C.; Boumba, Vassiliki A.

doi:10.1016/j.idairyj.2004.03.009

Cited by 60 publications

(44 citation statements)

References 34 publications

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“…Hydrophobic and hydrophilic peptides in the SN fraction previously filtered through a 0.45 lm pore-size membrane filter (Millipore, Bedford, MA, USA) were determined by RP-HPLC (Mallatou et al, 2004 ter (Millipore, Bedford, MA, USA). The column was equilibrated with 0.05% trifluoroacetic acid (TFA) followed by sample injection and elution with a linear solvent gradient from 0.05% TFA in water to 0.035% TFA in 90:10 (v/v) acetonitrile:water.…”

Section: Nitrogen Fractionsmentioning

confidence: 99%

“…Over the last few years, HPLC has been used widely to study peptide profile. For this type of analysis researchers have used the ratio of hydrophobic to hydrophilic peptides in the water-soluble (Lau, Barbano, & Rasmussen, 1991;Mallatou, Pappa, & Boumba, 2004;Uceda, Guillen, Gaya, Medina, & Núñez, 1994), or the 70% ethanol-soluble or ethanol-insoluble fractions (O'Sullivan et al, 2005;Poveda, Sousa, Cabezas, & McSweeney, 2003;.…”

Section: Introductionmentioning

confidence: 99%

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Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

Pino

Prados

Galán

et al. 2009

Food Research International

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Section: Nitrogen Fractionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

Pino

Prados

Galán

et al. 2009

Food Research International

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“…In recent decades, there is unremitting challenges to find new plant proteases and know their milk gelling activities. The literature survey showed that various plant proteases such as latex of fig in Teleme (Mallatou, Pappa, & Boumba, 2004;Pappa, Kandarakis, & Mallatou, 2007), flowers of cardoon in Serra da Estrada and Serpa, two popular Portuguese cheeses (Chazarra, Sidrach, Lopez-Molina, & Rodrıguez-Lopez, 2007;Chen, Agboola, & Zhao, 2003;Roseiro, Barbosa, Ames, & Wilbey, 2003;Roseiro et al, 2003;Silva, Barros, & Malcata, 2002), paw paw (Bornaz et al, 2010), pineapple (Cattaneo, Nigro, Messina, & Giangiacomo, 1994) and castor oil seeds have been applied in milk coagulation. The studies showed that some mushrooms have the ability to use in milk gelation and it was found that basidiomycetes have high enzyme activity like as rennet and some of them have applied in practical applications (Shamtsyan, Dmitriyeva, Kolesnikov, & Denisova, 2014).…”

Section: Introductionmentioning

confidence: 99%

Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and Polyporus badius

Shabani

Shahidi

Rafe³

2017

Food Science & Nutrition

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The rheological and microstructural characteristics of ewes’ milk curd obtained by coagulating with milk‐clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations of ficin and P. badius extracts (1, 3, and 5%) were utilized to coagulate milk proteins. The ewes’ samples containing ficin and mushroom enzymes were heated from 25 to 45°C at a heating rate 1°C/min and kept for 30 min. Then, the curds were cooled down to 25°C with the same heating rate. The ficin extract could induce stronger gels at 45°C and 5% ficin. Similar results were also found for 5% P. badius extract and incubation at 45°C. However, P.badius gels achieved a network with more viscous characteristics and had a softer texture than ficin gels. Therefore, it may be concluded the induced gels with mushroom had higher moisture and lower protein contents, which related to the high proteolytic activity of P. badius. The microstructure survey showed that the mushroom‐induced gel had a more compact structure. By increasing enzyme concentration, both gels showed a coarser and more compact protein network. Whereas, the P. badius gels had more fusions and folds which indicate the greater proteolysis occurred during gelation and there was greater breakdown of protein. Our findings suggest the application of ficin and P. badius enzymes to develop a novel procedure to coagulate milk proteins and providing new structures in food systems.

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“…Many authors have evaluated the degree of proteolysis in cheese by analyzing the nitrogen content of different fractions: WSN, the TCASN (12% w/v) and the PTASN (5% w/v) (B€ utikofer et al 1993;Ard€ o 1999;Mallatou et al 2004;Ferrandini et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

Boutoial

Alcántara

Rovira

et al. 2013

Int J of Dairy Tech

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The aim of this study was to evaluate the influence of five different manufacturers and two ripening periods on the proteolysis and lipolysis patterns of Murcia al Vino goat cheese. The manufacturers significantly affected the water activity (aw), pH, dry matter and fat content, several nitrogen fractions: water soluble nitrogen (WSN), trichloroacetic acid (12% w/v) soluble nitrogen (TCASN) and phosphotungstic acid (5% w/v) soluble nitrogen (PTASN); also the free amino acid (FAA) and free fatty acid (FFA) contents, with the exception of C4:0, C16:0 and C18:0. Different ripening periods significantly affected the dry matter content, WSN and PTASN and all FAA, except serine.

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Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk

Cited by 60 publications

References 34 publications

Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and Polyporus badius

Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

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