Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   APRIL 2017 , Volume 14 , Number 62; Page(s) 47 To 56.
 
Paper: 

EFFECT OF COMMERCIAL PROTEASE ENZYME ON PROTEOLYSIS OF IRANIAN UF-FETA CHEESE

 
 
Author(s):  NEZHAD RAZMJOUI AKHGAR R., HESARI J.*, AZADMARD DAMIRCHI S.
 
* DEPARTMENT OF FOOD SCIENCE, FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ, TABRIZ, IRAN
 
Abstract: 

The effect of addition of a commercial enzyme derived from Bacillus Polymyxa type IX on Iranian UF-Feta cheese during a 60- day ripening period on chemical composition, pH and proteolysis of cheese samples was investigated. No Significant differences were observed in the chemical composition between experimental and control cheeses. In experimental cheese, pH values were significantly (P<0.05) higher throughout whole ripening period and at 60d it was 4.6 and 4.77 in control and experimental cheeses, respectively. Soluble nitrogen in pH=4.6 was significantly (P<0.05) higher in experimental cheese at 45 and 60d. At 60d, this index was 6.38 and 7.73% in the control and experimental treatments, respectively. Significant difference in the level of trichloroacetic acid (TCA) 12% was also observed at 45 and 60d. Urea- polyacrylamide gel electrophoresis of the pH 4.6-insoluble fractions showed that as1-casein was hydrolysed faster than the b-casein. Intact as1- casein values from 100% on the first day reached to 82.93% and 71.24% and in b- casein reached to 90.28 and 90.56% at 60d in control and experimental cheeses, respectively. The concentration of total free amino acids in whole ripening period was significantly (P<0.05) higher in experimental cheese and at the end of the ripening period was 0.68 versus 0.54 in control cheese (mg Glycine/g cheese). Levels of individual free amino acids were also different between treatments.

 
Keyword(s): COMMERCIAL PROTEASE, PROTEOLYSIS, UF CHEESE, ULTRAFILTRATION
 
References: 
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