Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729;
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosid, Paul/IXX-3278-2023
dc.contributor.authorHayaloglu, AA
dc.contributor.authorGuven, M
dc.contributor.authorFox, PF
dc.contributor.authorHannon, JA
dc.contributor.authorMcSweeney, PLH
dc.date.accessioned2024-08-04T20:15:03Z
dc.date.available2024-08-04T20:15:03Z
dc.date.issued2004
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effects of defined lactococcal starter strains (UC317, NCDO763, HP or SK11) on proteolysis in Turkish White-brined cheese were studied throughout ripening (1, 15, 30, 60 or 90 days). No significant differences were found in the gross compositions of the cheeses made with different strains, although the pH values were slightly different. Proteolysis was assessed at each ripening time by urea-polyacrylamide gel electrophoresis (urea-PAGE) of the pH 4.6-insoluble fractions and by reversed-phase high performance liquid chromatography (RP-HPLC) of the pH 4.6-soluble, the 70% (v/v) ethanol-soluble or 70% (v/v) ethanol-insoluble fractions of the cheese samples. Only minor differences were apparent during early ripening (at 1 or 15 days) but considerable differences were found in the urea-PAGE patterns after 60 days of ripening. Urea-PAGE of the pH 4.6-insoluble fraction of the cheeses showed that alpha(s1)-casein was hydrolysed more rapidly than beta-casein. The use of single strains of Lactococcus markedly influenced the peptide profiles obtained by RP-HPLC of the pH 4.6-soluble or 70% (v/v) ethanol-soluble or 70% (v/v) ethanol-insoluble fractions of the cheeses. Significant differences in the level of free amino acids were also observed between the cheeses; the cheeses made with NCDO763 or SK11 had the highest concentrations of free amino acids. The use of different lactococcal strains in the manufacture of Turkish White-brined cheese affected the degradation of alpha(s1)-casein, the formation of peptides detectable by RP-HPLC and the level of free amino acids. (C) 2004 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2003.12.008
dc.identifier.endpage610en_US
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-2642546771en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage599en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2003.12.008
dc.identifier.urihttps://hdl.handle.net/11616/94132
dc.identifier.volume14en_US
dc.identifier.wosWOS:000221985300005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTurkish white-brined cheeseen_US
dc.subjectLactococcusen_US
dc.subjectcaseinen_US
dc.subjectpeptideen_US
dc.subjectproteolysisen_US
dc.subjectamino acidsen_US
dc.titleProteolysis in Turkish White-brined cheese made with defined strains of Lactococcusen_US
dc.typeArticleen_US

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