Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridOluk, Celile Aylin/0000-0001-8939-3610
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidOluk, Celile Aylin/K-8534-2014
dc.contributor.authorOluk, Aylin C.
dc.contributor.authorGuven, Mehmet
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:38:01Z
dc.date.available2024-08-04T20:38:01Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe objective of the study was to determine the effects of exopolysaccharide (EPS)-producing or non-EPS-producing starters on proteolysis, physical and microstructural characteristics of full-fat or low-fat Tulum cheeses during ripening. For this purpose, Tulum cheese was manufactured using full- or low-fat milk with EPS-producing and non-EPS-producing starter cultures. Chemical composition, proteolysis, texture profiles and microstructure of the cheeses were studied during 90days of ripening. Urea-PAGE of water-insoluble and RP-HPLC peptide profiles of water-soluble fractions of the cheeses showed that the use of starters resulted in different degradation patterns in all cheeses during ripening. Although -casein exhibited similar degradation patterns in all cheeses, small differences are present in (s1)-casein degradation during ripening. Reducing fat in Tulum cheese changed the RP-HPLC peptide profile of the cheeses. The use of EPS-producing cultures improved the textural characteristics and changed the microstructure and proteolysis of low-fat Tulum cheese.en_US
dc.description.sponsorshipCukurova University Scientific Research Projects Unit (Adana, Turkey) [ZF2010D10]en_US
dc.description.sponsorshipThe authors thank the Cukurova University Scientific Research Projects Unit (Adana, Turkey) for financial support for this work (Project No: ZF2010D10). Also, Dr M. U. Unal (Department of Food Engineering, Cukurova University, Turkey) is acknowledged for critical reading of the article.en_US
dc.identifier.doi10.1111/ijfs.12320
dc.identifier.endpage443en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84892488775en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage435en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.12320
dc.identifier.urihttps://hdl.handle.net/11616/96321
dc.identifier.volume49en_US
dc.identifier.wosWOS:000329585800016en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExopolysaccharideen_US
dc.subjectmicrostructureen_US
dc.subjectproteolysisen_US
dc.subjecttextureen_US
dc.subjectTulum cheeseen_US
dc.titleProteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripeningen_US
dc.typeArticleen_US

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