Migration of water-soluble nitrogenous compounds of Feta cheese from the cheese blocks into the brine |
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| Affiliation: | 1. Universidade Regional Integrada do Alto Uruguai e das Missões, Campus de Erechim, Departamento de Engenharia de Alimentos, Av. 7 de Setembro, 1621, Erechim, RS 99700-000, Brazil;2. Universidade Federal do Rio Grande, Escola de Química e Alimentos, PO Box 474, Rio Grande, RS 96201-900, Brazil;3. Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Rio Grande, RS 96201-900, Brazil;4. Universidade Federal de Santa Catarina, Departamento de Engenharia Química e Engenharia de Alimentos, PO Box 476, Florianópolis, SC 88040-900, Brazil;5. Universidade Federal da Fronteira Sul, Campus de Erechim, ERS 135 km 72 n°200, Caixa Postal 764, Erechim, RS 99700-970, Brazil;1. Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo, km 4.5, C. P. 42184 Mineral de la Reforma, Hgo., Mexico;2. Laboratorio de Higiene, Inspección y Control de los Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Aguas Ferreas s/n, 27002 Lugo, Spain;3. Departamento de Bioquímica, Facultad de Ciencias Naturales, Exactas y Tecnología, Universidad de Panamá, Ave. Manuel E. Bautista, Panama, Panama;4. Departamento de Bioquímica y Biología Molecular, Facultad de Veterinaria, Universidad de Santiago de Compostela, Aguas Ferreas s/n, 27002 Lugo, Spain;1. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada;2. Department of Food Sciences, Université Laval, Quebec, QC, G1V 0A6, Canada;3. Food R&D Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St. Hyacinthe, QC, J2S 8E3, Canada;4. Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC, G1V 0A6, Canada;1. Pharmaceutical Sciences Graduate Program, Vila Velha University, Vila Velha, ES, Brazil;2. School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo – USP, Ribeirão Preto, SP, Brazil;3. Laboratory of Translational Physiology, Federal University of Espirito Santo, Vitoria, ES, Brazil;4. Departament of Natural Science, Federal University of Espirito Santo, CEUNES, São Mateus, ES, Brazil;5. Laboratory of Mass Spectrometry, Department of Chemistry, University of Liège, Liège, Belgium |
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| Abstract: | The migration of water-soluble nitrogenous compounds of Feta cheese from the cheese into brine was monitored over a 5-month period, and the nature of the compounds diffusing into the brine was investigated. Reversed-phase high-performance liquid chromatography analysis of the water extract of Feta cheese and of the brine showed that both contained serum proteins and various peptides; the chromatographic profiles changed with the age of the cheese. Also, differences between chromatograms of the water extract of the cheese and the brine at the same age were observed. It seems likely that the parameters driving the solubility of peptides in 120 g L−1 trichloroacetic acid (size and hydrophobicity) also determine their potential for diffusion into the brine. Amino acids also migrate into the brine, with the hydrophobicity and shape of the side chain governing their diffusing ability. |
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