Volume 14, Issue 62 (2017)                   FSCT 2017, 14(62): 56-47 | Back to browse issues page

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Nezhad Razmjoui Akhgar R, Hesari J, Azad Mard Damirchi S. Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese. FSCT 2017; 14 (62) :56-47
URL: http://fsct.modares.ac.ir/article-7-12136-en.html
Abstract:   (7592 Views)
The effect of addition of a commercial enzyme derived from Bacillus Polymyxa type IX on Iranian UF-Feta cheese during a 60- day ripening period on chemical composition, pH and proteolysis of cheese samples was investigated. No Significant differences were observed in the chemical composition between experimental and control cheeses. ​​In experimental cheese, pH values were significantly (P< 0.05) higher throughout whole ripening period and at 60d  it was 4.6 and 4.77 in control and experimental cheeses, respectively. Soluble nitrogen in pH=4.6 was significantly (P< 0.05) higher in experimental cheese at 45 and 60d.  At 60d, this index was 6.38 and 7.73% in the control and experimental treatments, respectively. Significant difference in the level of trichloroacetic acid (TCA) 12% was also observed at 45 and 60d. Urea- polyacrylamide gel electrophoresis of the pH 4.6-insoluble fractions showed that αs1-casein was hydrolysed faster than the β-casein. Intact αs1-casein values from 100 % on the first day reached to 82.93 % and 71.24 % and in β- casein reached to 90.28 and 90.56% at 60d in control and experimental cheeses, respectively. The concentration of total free amino acids in whole ripening period was significantly (P< 0.05) higher in experimental cheese and at the end of the ripening period was 0.68 versus 0.54 in control cheese (mg Glycine/g cheese). Levels of individual free amino acids were also different between treatments.
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Received: 2016/05/4 | Accepted: 2016/10/6 | Published: 2017/03/21

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