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dc.contributor.author
Verdini, Roxana Andrea
dc.contributor.author
Zorrilla, Susana
dc.contributor.author
Rubiolo, Amelia Catalina
dc.date.available
2017-10-19T18:30:06Z
dc.date.issued
2003-11
dc.identifier.citation
Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone; Elsevier; International Dairy Journal; 14; 5; 11-2003; 445-454
dc.identifier.issn
0958-6946
dc.identifier.uri
http://hdl.handle.net/11336/26829
dc.description.abstract
Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble fraction, and free amino acids in the sulphosalicylic acid-soluble fraction were analysed. Moisture and salt contents at the beginning of ripening were higher in the external zone than in the central zone (51 and 46% w/w moisture, 0.95 and 0.25% w/w NaCl, respectively). Cheeses reached a uniform salt content but not a uniformm oisture content during the 56 days of ripening. The hydrolysis of as1-casein during cheese ripening was modelled using first-order kinetics. The kinetics constant of as1-casein degradation was 0.017 day–1. Most of the water soluble peptides increased during cheese ripening, particularly from day 13 of ripening. Free amino acids also increased from day 13 of ripening. Amino acids that characterised the ripening of Port Salut Argentino cheese were leucine, lysine, asparagine, phenylalanine, threonine, tyrosine, glutamine and valine. Proteolysis increased in both zones during ripening and there was no appreciable difference between zones using any of the methods used for investigating proteolysis.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject.classification
Otras Ingeniería Química
dc.subject.classification
Ingeniería Química
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-10-17T14:10:14Z
dc.journal.volume
14
dc.journal.number
5
dc.journal.pagination
445-454
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
dc.description.fil
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.journal.title
International Dairy Journal
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.idairyj.2003.09.002
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694603002206
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