EFFECT OF COMMERCIAL PROTEASE ENZYME ON PROTEOLYSIS OF IRANIAN UF-FETA CHEESE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

NEZHAD RAZMJOUI AKHGAR R.; HESARI J.; AZADMARD DAMIRCHI S.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:62 Page(s): 47-56

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,019

Download:

Cites:

Information Journal Paper

Title

EFFECT OF COMMERCIAL PROTEASE ENZYME ON PROTEOLYSIS OF IRANIAN UF-FETA CHEESE

Author(s)

NEZHAD RAZMJOUI AKHGAR R. | HESARI J. | AZADMARD DAMIRCHI S. | Issue Writer Certificate

Keywords

COMMERCIAL PROTEASEQ2

PROTEOLYSISQ1

UF CHEESEQ2

ULTRAFILTRATIONQ2

Abstract

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 as1-casein was hydrolysed faster than the b-casein. Intact as1- casein values from 100% on the first day reached to 82.93% and 71.24% and in b- 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.

Cites

No record.

References

No record.

Cite

APA: Copy

NEZHAD RAZMJOUI AKHGAR, R., HESARI, J., & AZADMARD DAMIRCHI, S.. (2017). EFFECT OF COMMERCIAL PROTEASE ENZYME ON PROTEOLYSIS OF IRANIAN UF-FETA CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(62), 47-56. SID. https://sid.ir/paper/71949/en

Vancouver: Copy

NEZHAD RAZMJOUI AKHGAR R., HESARI J., AZADMARD DAMIRCHI S.. EFFECT OF COMMERCIAL PROTEASE ENZYME ON PROTEOLYSIS OF IRANIAN UF-FETA CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(62):47-56. Available from: https://sid.ir/paper/71949/en

IEEE: Copy

R. NEZHAD RAZMJOUI AKHGAR, J. HESARI, and S. AZADMARD DAMIRCHI, “EFFECT OF COMMERCIAL PROTEASE ENZYME ON PROTEOLYSIS OF IRANIAN UF-FETA CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 62, pp. 47–56, 2017, [Online]. Available: https://sid.ir/paper/71949/en

Related Journal Papers