کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5542818 1402523 2016 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Plasmin and coagulant activities in a minicurd model system: Study of technological parameters
ترجمه فارسی عنوان
فعالیت های پلاسمین و انسداد در یک سیستم مدل مینیاتور: مطالعه پارامترهای فنی
کلمات کلیدی
پلاسمین، کلاژن مدل مینیکاتور پنیر سخت
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
چکیده انگلیسی
The effect of scalding temperature of the curd, the inclusion of a washing step, and the pH at whey drainage on plasmin and coagulant activities were assessed in a minicurd model of young hard cooked cheese. The variables were tested as follows: draining pH was assayed at 3 levels (4.6, 5.6, and 6.4), curd scalding temperature was tested at 50 and 56°C, and washing of the curd was examined at 2 levels (no washing step, and the replacement of the whey by water). Increase in pH at whey drainage and washing of the curd had a positive effect on plasmin activity, which was also evidenced by compatible changes in soluble peptide profiles. No effect of increased cooking temperature was found on plasmin activity. Plasminogen activation was not verified in any treatment. As for coagulant, lower pH values at whey drainage and a decrease in curd cooking temperature increased its activity; washing of the curd showed no influence on coagulant residual activity. These results were consistent with proteolysis described by peptide profiles, electrophoresis, and soluble nitrogen fractions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 99, Issue 9, September 2016, Pages 7053-7062
نویسندگان
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