Effects of plasmin on camel and bovine model cheeses: Protein degradation, texture, and rheology

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2025-06-13 DOI:10.1016/j.nfs.2025.100235

Santhoshani Warakaulle , Delphine Vincent , Basim Abu-Jdayil , Mutamed M. Ayyash , Afaf Kamal-Eldin

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Abstract

This study investigated the effects of plasmin addition on the physicochemical, textural, and rheological properties throughout the ripening process of cheeses made of camel and bovine milk. Model cheeses were produced with varying plasmin concentrations (0, 0.15, 0.3, and 0.6 U/100 mL milk) to assess changes in physicochemical attributes, casein hydrolysis, hardness, and rheological behavior. Three-way ANOVA demonstrated that the type of milk, plasmin level, ripening duration, and their interactions significantly influenced titratable acidity (%), pH, concentrations of free amino groups, and hardness (p < 0.05). Urea-PAGE analysis revealed changes in CM and BM cheeses during storage, most notably a reduction in the intensity of the β-casein band indicating progressive proteolysis. Ripening resulted in elevated concentrations of free amino groups in both camel and bovine milk cheeses (p < 0.05). The proteolysis of casein during ripening, subsequently leads to increased water retention, which contributes to softer cheese and reduction in both G´ and G´´ values over time.

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纤溶蛋白对骆驼和牛模型奶酪的影响：蛋白质降解、质地和流变学

本研究考察了在驼奶和牛奶制成的奶酪成熟过程中，加入纤溶酶对其理化、质地和流变学特性的影响。用不同的纤溶酶浓度（0、0.15、0.3和0.6 U/100 mL牛奶）制作模型奶酪，以评估其理化属性、酪蛋白水解、硬度和流变行为的变化。三因素方差分析表明，牛奶类型、血浆蛋白水平、成熟时间及其相互作用显著影响可滴定酸度（%）、pH、游离氨基浓度和硬度(p <；0.05)。尿素- page分析显示CM和BM奶酪在储存过程中发生了变化，最明显的是β-酪蛋白带强度的降低，表明蛋白质水解正在进行。成熟导致骆驼奶和牛奶奶酪中游离氨基浓度升高(p <；0.05)。成熟过程中酪蛋白的蛋白质水解，随后导致水分潴留增加，这有助于奶酪变软，并随着时间的推移降低G ‘和G ’值。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production