TY - JOUR
T1 - Effects of high pressure on proteolytic enzymes in cheese: Relationship with the proteolysis of ewe milk cheese
AU - Juan Godoy, Bibiana
AU - Guamis Lopez, Buenaventura
AU - Trujillo Mesa, Antonio Jose
AU - Buffa Dunat, Martin Nicolas
AU - Ferragut Perez, Victoria Francisca
PY - 2007/1/1
Y1 - 2007/1/1
N2 - Ewe milk cheeses were submitted to 200, 300, 400, and 500 MPa (2P to 5P) at 2 stages of ripening (after 1 and 15 d of manufacturing; Pl and P15). The highpressure-treated cheeses showed a more important hydrolysis of β-casein than control and 2P1 cheeses. Degradation of αS1-casein was more important in 3P1, 4P1, and P15 cheeses than control and 2P1 cheeses. The 5P1 cheeses exhibited the lowest degradation of αs1-caseins, probably as a consequence of the inactivation of residual chymosin. Treatment at 300 MPa applied on the first day of ripening increased the peptidolytic activity, accelerating the secondary proteolysis of cheeses. The 3P1 cheeses had extensive peptide degradation and the highest content of free amino acids. Treatments at 500 MPa, however, decelerated the proteolysis of cheeses due to a reduction of microbial population and inactivation of enzymes. © American Dairy Science Association, 2007.
AB - Ewe milk cheeses were submitted to 200, 300, 400, and 500 MPa (2P to 5P) at 2 stages of ripening (after 1 and 15 d of manufacturing; Pl and P15). The highpressure-treated cheeses showed a more important hydrolysis of β-casein than control and 2P1 cheeses. Degradation of αS1-casein was more important in 3P1, 4P1, and P15 cheeses than control and 2P1 cheeses. The 5P1 cheeses exhibited the lowest degradation of αs1-caseins, probably as a consequence of the inactivation of residual chymosin. Treatment at 300 MPa applied on the first day of ripening increased the peptidolytic activity, accelerating the secondary proteolysis of cheeses. The 3P1 cheeses had extensive peptide degradation and the highest content of free amino acids. Treatments at 500 MPa, however, decelerated the proteolysis of cheeses due to a reduction of microbial population and inactivation of enzymes. © American Dairy Science Association, 2007.
KW - Ewe milk cheese
KW - High-pressure treatment
KW - Proteolysis
U2 - https://doi.org/10.3168/jds.2006-791
DO - https://doi.org/10.3168/jds.2006-791
M3 - Article
VL - 90
SP - 2113
EP - 2125
IS - 5
ER -