Proteolytic Changes During Ripening Of Kučki Cheese

Olga Jokanović, D. Radonjić, Milena Đokić, S. Mirecki, Božidarka Marković
{"title":"Proteolytic Changes During Ripening Of Kučki Cheese","authors":"Olga Jokanović, D. Radonjić, Milena Đokić, S. Mirecki, Božidarka Marković","doi":"10.2478/contagri-2023-0031","DOIUrl":null,"url":null,"abstract":"Summary Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this research was to analyze the proteolysis process during ripening of Kučki cheese. The cheese is produced using traditional technology. FTIR Spectrophotometry was used to calculate the amount of total protein in cheese (IDF141C: 2000). The degree of proteolysis was determined by SDS PAGE (Laemmli, 1970). The cheese was examined for their water-soluble nitrogen (WSN) content using Kuchroo and Fox’s method from 1982, as well as their 5% phosphotungstic acid soluble nitrogen (PTAN) content using Stadhouser’s method from 1960. The results were expressed as percentages of WSN and PTAN of the total nitrogen matter (WSN/TN and PTAN/TN), as well as PTAN as a percentage of WSN (PTAN/WSN). All analyses were done on 10th, 20th and 30th day of cheese ripening. Four samples of cheese were analyzed for each ripening period. The content of proteins increased during the ripening period. The parameters that determine the process of proteolysis increased during the first 30 days of ripening. The WSN/TN ranged from 13.33 to 44.32%. Also, PTAN/WSN varied from 3.79 to 21.57%. The initial results show that uneven ripening conditions have a direct impact on how proteolytic changes develop throughout ripening. Due to the absence of established cheese-making procedures, Kučki cheese has a considerable degree of heterogeneity in their protein content and proteolysis parameters. However, it is not possible to strictly define the optimal values of the degree of ripening for Kučki cheese. In order to reach certain conclusions, it is necessary to carry out further studies focusing on analyzing a larger number of samples.","PeriodicalId":221412,"journal":{"name":"Contemporary Agriculture","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Contemporary Agriculture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2478/contagri-2023-0031","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Summary Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this research was to analyze the proteolysis process during ripening of Kučki cheese. The cheese is produced using traditional technology. FTIR Spectrophotometry was used to calculate the amount of total protein in cheese (IDF141C: 2000). The degree of proteolysis was determined by SDS PAGE (Laemmli, 1970). The cheese was examined for their water-soluble nitrogen (WSN) content using Kuchroo and Fox’s method from 1982, as well as their 5% phosphotungstic acid soluble nitrogen (PTAN) content using Stadhouser’s method from 1960. The results were expressed as percentages of WSN and PTAN of the total nitrogen matter (WSN/TN and PTAN/TN), as well as PTAN as a percentage of WSN (PTAN/WSN). All analyses were done on 10th, 20th and 30th day of cheese ripening. Four samples of cheese were analyzed for each ripening period. The content of proteins increased during the ripening period. The parameters that determine the process of proteolysis increased during the first 30 days of ripening. The WSN/TN ranged from 13.33 to 44.32%. Also, PTAN/WSN varied from 3.79 to 21.57%. The initial results show that uneven ripening conditions have a direct impact on how proteolytic changes develop throughout ripening. Due to the absence of established cheese-making procedures, Kučki cheese has a considerable degree of heterogeneity in their protein content and proteolysis parameters. However, it is not possible to strictly define the optimal values of the degree of ripening for Kučki cheese. In order to reach certain conclusions, it is necessary to carry out further studies focusing on analyzing a larger number of samples.
库奇奶酪成熟过程中的蛋白水解变化
摘要 生产各种传统乳制品,尤其是奶酪,在黑山有着悠久的历史。最著名的是白腌奶酪。Kučki 奶酪是其中之一,具有独特的风味和较高的蛋白质分解水平。这项研究的目的是分析 Kučki 奶酪成熟过程中的蛋白质分解过程。该奶酪采用传统技术生产。傅立叶变换红外分光光度法用于计算奶酪中的总蛋白量(IDF141C:2000)。蛋白质分解程度是通过 SDS PAGE(Laemmli,1970 年)测定的。使用 Kuchroo 和 Fox 1982 年的方法检测奶酪的水溶性氮(WSN)含量,以及使用 Stadhouser 1960 年的方法检测奶酪的 5%磷钨酸可溶性氮(PTAN)含量。结果以 WSN 和 PTAN 占总氮物质的百分比(WSN/TN 和 PTAN/TN)以及 PTAN 占 WSN 的百分比(PTAN/WSN)表示。所有分析都是在奶酪成熟的第 10 天、第 20 天和第 30 天进行的。每个成熟期分析四个奶酪样品。蛋白质的含量在成熟期有所增加。决定蛋白质分解过程的参数在成熟的前 30 天有所增加。WSN/TN 在 13.33% 到 44.32% 之间。此外,PTAN/WSN的变化范围为3.79%至21.57%。初步结果表明,不均匀的成熟条件对整个成熟过程中蛋白水解变化的发展有直接影响。由于缺乏既定的奶酪制作程序,Kučki 奶酪的蛋白质含量和蛋白质分解参数具有相当程度的异质性。然而,要严格界定 Kučki 奶酪成熟度的最佳值是不可能的。为了得出确定的结论,有必要开展进一步的研究,重点分析更多的样本。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信