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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
23/05/2007 |
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Data da última atualização: |
08/06/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ANTUNES, A. J.; MATSUURA, M. I. da S. F.; MOTTA, E. M. P.; ALVAREZ, V. B. |
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Afiliação: |
A.J. ANTUNES, UNOPAR- Faculdade de Engenharia de Alimentos, Londrina-PR; MARILIA IEDA DA S F MATSUURA, CNPMA; E.M.P. MOTTA, UNICAMP- Faculdade de EngJnharia de Alimentos; V.B. ALVAREZ, Department of Food Science and Technology, The Ohio State University. |
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Título: |
Electrophoretic patterns of ripened Brazilian cheeses. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
Milk Science International, Kempten, v. 60, n. 3, p. 282-285, 2005. |
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Idioma: |
Inglês |
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Conteúdo: |
The ripening process is an important factor determining the textural and organoleptic properties of finished cheese products. These properties are highly influenced by the proteolysis that occurs during ripening. Cheese consumption and manufacturing have been growing significantly in Brazil during the last decade; however, there is limited published information about the properties and quality of Brazilian commercial cheese products. The objective of this work was to identify the electrophoretic patterns and to compare the extent of proteolysis due to cheese ripening. Eight cheese varieties from different Brazilian companies were purchased from a local market. Samples were defatted with ethyl ether and diluted in 0.062 M TRIS-HCI buffer (7 M urea), pH 6.7. Electrophoresis was carried out in polyacrylamide (4% stacking gel; 10% running gel) in the presence of 7 M urea. The results showed marked differences among cheese varieties about the extent of ripening, the relative proportions of the major casein fractions, and their degradation products. |
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Palavras-Chave: |
Métodos de avaliação. |
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Thesagro: |
Consumo; Controle de qualidade; Produção; Queijo; Textura. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01708naa a2200229 a 4500
001 1015450
005 2015-06-08
008 2005 bl uuuu u00u1 u #d
100 1 $aANTUNES, A. J.
245 $aElectrophoretic patterns of ripened Brazilian cheeses.$h[electronic resource]
260 $c2005
520 $aThe ripening process is an important factor determining the textural and organoleptic properties of finished cheese products. These properties are highly influenced by the proteolysis that occurs during ripening. Cheese consumption and manufacturing have been growing significantly in Brazil during the last decade; however, there is limited published information about the properties and quality of Brazilian commercial cheese products. The objective of this work was to identify the electrophoretic patterns and to compare the extent of proteolysis due to cheese ripening. Eight cheese varieties from different Brazilian companies were purchased from a local market. Samples were defatted with ethyl ether and diluted in 0.062 M TRIS-HCI buffer (7 M urea), pH 6.7. Electrophoresis was carried out in polyacrylamide (4% stacking gel; 10% running gel) in the presence of 7 M urea. The results showed marked differences among cheese varieties about the extent of ripening, the relative proportions of the major casein fractions, and their degradation products.
650 $aConsumo
650 $aControle de qualidade
650 $aProdução
650 $aQueijo
650 $aTextura
653 $aMétodos de avaliação
700 1 $aMATSUURA, M. I. da S. F.
700 1 $aMOTTA, E. M. P.
700 1 $aALVAREZ, V. B.
773 $tMilk Science International, Kempten$gv. 60, n. 3, p. 282-285, 2005.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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