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Titolo:
ACCELERATED RIPENING OF GOUDA CHEESE USIN G AEROMONAS AMINOPEPTIDASE AND NEUTRASE
Autore:
IZAWA N; IZUMI T; HAYASHI K;
Indirizzi:
NATL FEDERAT DAIRY COOPERAT ASSOC,MILK PROD DEV RES INST,1535 MATOBA KAWAGOE SAITAMA 350 JAPAN NATL FOOD RES INST TSUKUBA IBARAKI 305 JAPAN
Titolo Testata:
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
fascicolo: 2, volume: 45, anno: 1998,
pagine: 114 - 121
SICI:
1341-027X(1998)45:2<114:AROGCU>2.0.ZU;2-K
Fonte:
ISI
Lingua:
JPN
Soggetto:
CHEDDAR CHEESE; BREVIBACTERIUM-LINENS; PROTEINASE; ENZYMES; LACTOBACILLI;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
24
Recensione:
Indirizzi per estratti:
Citazione:
N. Izawa et al., "ACCELERATED RIPENING OF GOUDA CHEESE USIN G AEROMONAS AMINOPEPTIDASE AND NEUTRASE", J JPN SOC F, 45(2), 1998, pp. 114-121

Abstract

The effectiveness of aminopeptidase produced by Aeromonas caviae T-64on accelerating Gouda cheese ripening was studied. After 8 weeks of ripening, flavor of Gouda cheese treated with the peptidase in combination with Neutrase (NA) was enhanced significantly (p < 0.05) compared with the untreated control cheese (C). After 12 weeks of ripening, a synergic effect of the aminopeptidase with Neutrase on flavor development was observed in NA of which flavor was significantly (p < 0.05) intense compared with the cheese treated Neutrase alone (N). Protein hydrolysis measured by trichloroacetic acid soluble N and sulphosalicylic acid soluble N (SSA-N) was also enhanced by the addition of Neutrase and the aminopeptidase. Capillary electrophoretic analysis of the enzyme-treated cheeses revealed that Neutrase accelerates hydrolysis of para-k-casein (CN), beta A(1)-CN and beta A(2)-CN so that the 55, 85 and 70% of those caseins were hydrolyzed during 12 week maturation. Free amino acid composition in the cheese NA was similar to those of N and C, whereas high SSA-N in the cheese NA compared with that of the cheeseN indicated that the aminopeptidase increased the amount of amino acids.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 11/07/20 alle ore 11:20:03