Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.contributor.authorHayaloglu, Ali Adnan
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2024-08-04T20:37:42Z
dc.date.available2024-08-04T20:37:42Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description.abstractLevels of proteolysis of 75 samples belonging to 11 Turkish cheese varieties, including Civil, Canak, Dil, Divle Tulum, Ezine, Hellim, Malatya, Mihalic, Orgu, Urfa, and Van Otlu, were comparatively studied. The cheeses were mainly produced using traditional methods; however, some varieties were industrially produced. Chemical composition and the levels of soluble nitrogen fractions of the cheeses varied depending on the cheese variety. Gel electrophoresis of the cheeses showed that the samples presented different gel patterns with (s1)-casein being extensively degraded in many cheeses; whereas the hydrolysis of (s1)-casein in Malatya and Hellim was observed to be limited. Peptide profiles by RP-HPLC of the water-soluble fractions were largely different for many of the samples, but some similarities were visualized. Multivariate analysis of the RP-HPLC data grouped the cheeses according to their peptide profiles. The results suggested that each variety of cheese had different levels of proteolysis. The manufacturing technique and ripening conditions employed have played a determinative role on the proteolytic patterns of the cheeses analyzed.en_US
dc.description.sponsorshipScientific Research Projects Unit of Inonu University, Turkey [2007/31]en_US
dc.description.sponsorshipThis study was funded in part by the Scientific Research Projects Unit of Inonu University, Turkey (Project No. 2007/31). Also, Professor B. Ozer is acknowledged for critical reading of the manuscript.en_US
dc.identifier.doi10.1080/10942912.2011.604890
dc.identifier.endpage1675en_US
dc.identifier.issn1094-2912
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-84879627504en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1663en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2011.604890
dc.identifier.urihttps://hdl.handle.net/11616/96121
dc.identifier.volume16en_US
dc.identifier.wosWOS:000320358000002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCheeseen_US
dc.subjectProteolysisen_US
dc.subjectRipeningen_US
dc.subjectUrea-PAGEen_US
dc.subjectPeptideen_US
dc.subjectTurkish cheeseen_US
dc.titlePrimary and Secondary Proteolysis in Eleven Turkish Cheese Varietiesen_US
dc.typeArticleen_US

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