Evaluation of Serpa cheese proteolysis by nitrogen content and capillary zone electrophoresis |
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| Authors: | Luisa Bivar Roseiro † Mónica Garcia-Risco Manuela Barbosa Jennifer M Ames R Andrew Wilbey |
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| Affiliation: | Instituto Nacional de Engenharia e Tecnologia Industrial, Estrada do Paço do Lumiar, n°22, 1649-038 Lisboa, Portugal,;Instituto de Fermentaciones Industriales, CSIC, C/Juan de la Cierva, 3. 28006 Madrid, Spain and;School of Food Biosciences, The University of Reading, Reading RG6 6AP, UK |
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| Abstract: | Proteolysis of Serpa cheese produced traditionally (B) and semi-industrially (C) was evaluated for the first time by determination of nitrogen content and capillary zone electrophoresis (CZE). A citrate dispersion of cheese was fractionated to determine the nitrogen in pH 4.4, trichloroacetic and phosphotungstic acid soluble fractions (pH 4.4-SN, TCA-SN and PTA-SN, respectively). The pH 4.4-SN was significantly higher for B ( P < 0.001), while TCA-SN was significantly higher for C ( P < 0.001). PTA-SN was also higher for C but at 60 days ripening no significant difference was found between B and C. Degradation of αs1- and β-caseins evaluated by CZE was in good agreement with the maturation index (pH 4.4-SN/TN). |
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| Keywords: | Cynara cardunculus Ovine milk cheeses Proteolysis evaluation Serpa cheese Vegetable coagulant |
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