Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese

It is generally believed that enzymes in rennet are largely denatured by cooking during the manufacture of hard cheese. However, typical products of rennet action on αs1-casein have been detected in these varieties. The aim of the present work was to relate residual rennet activity with proteolysis...

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Autores: Hynes, Erica Rut, Candioti, Mario César, Zalazar, Carlos Antonio, McSweeney. P.L.H
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2004
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/151266
Acceso en línea:http://hdl.handle.net/11336/151266
Access Level:acceso abierto
Palabra clave:HARD CHEESES
RENNETING
CHEESEMAKING
PROTEOLYSIS - CHEESE RIPENING
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
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network_acronym_str AR
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repository_id_str
spelling Rennet activity and proteolysis in Reggianito Argentino hard cooked cheeseHynes, Erica RutCandioti, Mario CésarZalazar, Carlos AntonioMcSweeney. P.L.HHARD CHEESESRENNETINGCHEESEMAKINGPROTEOLYSIS - CHEESE RIPENINGhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1It is generally believed that enzymes in rennet are largely denatured by cooking during the manufacture of hard cheese. However, typical products of rennet action on αs1-casein have been detected in these varieties. The aim of the present work was to relate residual rennet activity with proteolysis in Reggianito Argentino, a hard cooked cheese. For that purpose, we analysed samples of cheese cooked at low (45°C), control (52°C) or high temperature (60°C) for residual rennet activity. We also studied proteolysis in cheese at the end of ripening by means of peptide mapping and electrophoresis. Rennet activity was inversely proportional to cooking temperature, although the activity was quantifiable even in cheeses cooked at high temperature, suggesting renaturation or incomplete denaturation of the enzyme. Indices of proteolysis, especially the levels of the peptide αs1-CN(f24-199), were consistent with residual rennet activity. Secondary proteolysis was also different for cheeses cooked at different temperatures.Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: McSweeney. P.L.H. No especifíca;Dairy Industry Assoc Australia2004-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/151266Hynes, Erica Rut; Candioti, Mario César; Zalazar, Carlos Antonio; McSweeney. P.L.H; Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese; Dairy Industry Assoc Australia; Australian Journal Of Dairy Technology; 59; 43; 10-2004; 209-2130004-9433CONICET DigitalCONICETenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:53:56Zoai:ri.conicet.gov.ar:11336/151266instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:53:57.259CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
title Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
spellingShingle Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
Hynes, Erica Rut
HARD CHEESES
RENNETING
CHEESEMAKING
PROTEOLYSIS - CHEESE RIPENING
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
title_short Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
title_full Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
title_fullStr Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
title_full_unstemmed Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
title_sort Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
dc.creator.none.fl_str_mv Hynes, Erica Rut
Candioti, Mario César
Zalazar, Carlos Antonio
McSweeney. P.L.H
author Hynes, Erica Rut
author_facet Hynes, Erica Rut
Candioti, Mario César
Zalazar, Carlos Antonio
McSweeney. P.L.H
author_role author
author2 Candioti, Mario César
Zalazar, Carlos Antonio
McSweeney. P.L.H
author2_role author
author
author
dc.subject.none.fl_str_mv HARD CHEESES
RENNETING
CHEESEMAKING
PROTEOLYSIS - CHEESE RIPENING
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
topic HARD CHEESES
RENNETING
CHEESEMAKING
PROTEOLYSIS - CHEESE RIPENING
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
description It is generally believed that enzymes in rennet are largely denatured by cooking during the manufacture of hard cheese. However, typical products of rennet action on αs1-casein have been detected in these varieties. The aim of the present work was to relate residual rennet activity with proteolysis in Reggianito Argentino, a hard cooked cheese. For that purpose, we analysed samples of cheese cooked at low (45°C), control (52°C) or high temperature (60°C) for residual rennet activity. We also studied proteolysis in cheese at the end of ripening by means of peptide mapping and electrophoresis. Rennet activity was inversely proportional to cooking temperature, although the activity was quantifiable even in cheeses cooked at high temperature, suggesting renaturation or incomplete denaturation of the enzyme. Indices of proteolysis, especially the levels of the peptide αs1-CN(f24-199), were consistent with residual rennet activity. Secondary proteolysis was also different for cheeses cooked at different temperatures.
publishDate 2004
dc.date.none.fl_str_mv 2004-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/151266
Hynes, Erica Rut; Candioti, Mario César; Zalazar, Carlos Antonio; McSweeney. P.L.H; Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese; Dairy Industry Assoc Australia; Australian Journal Of Dairy Technology; 59; 43; 10-2004; 209-213
0004-9433
CONICET Digital
CONICET
url http://hdl.handle.net/11336/151266
identifier_str_mv Hynes, Erica Rut; Candioti, Mario César; Zalazar, Carlos Antonio; McSweeney. P.L.H; Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese; Dairy Industry Assoc Australia; Australian Journal Of Dairy Technology; 59; 43; 10-2004; 209-213
0004-9433
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Dairy Industry Assoc Australia
publisher.none.fl_str_mv Dairy Industry Assoc Australia
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195485042376704
score 15.81155

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