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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