Please use this identifier to cite or link to this item: http://hdl.handle.net/10174/24903

Title: Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening
Authors: Pinheiro, C.
Garrido, A.
Lage, P.
Lamy, E.
Rodrigues, L.
Alvarenga, N.
Dias, J.
Martins, A.
Duarte, F.
Keywords: Cynara Cardunculus
proteolysis
Serpa cheese
casein
Issue Date: 6-Nov-2018
Publisher: C. Organizadora 14º Encontro Nacional de Química dos Alimentos Indústria, Ciência, Formação e Inovação
Citation: Proteolysis of PDO Serpa cheese made with Cynara Cardunculus L ecotypes during ripening (2018). Pinheiro, C., Garrido, A. L., Lage, P., Lamy, E., Rodrigues, L., Alvarenga, N. B., Dias, J., Martins, A. P. L. and Duarte, M. F., Livro de Resumos do 14th Encontro de Química dos Alimentos Indústria, Ciência, Formação e Inovação,6-9 Novembro 2018,21, Viana do Castelo,ISBN 978-989-98936-9-6
Abstract: Portugal and Spain have a strong tradition of cheesemaking from raw ewe’s cheese made with the aqueous extracts of Cynara cardunculus L. dried flowers. Serpa cheese is an example of a Portuguese regional cheese with the label of Protected Designation of Origin (PDO), that is characterized with a semi-soft texture and an exquisite flavor. The renewed interest in the enzymes of the Cynara cardunculus L. coagulant prompted to the aim of this work that was to evaluate the effect of Cynara cardunculus L. three ecotypes on Serpa cheese proteolysis. Therefore, cheese samples were analysed by urea-PAGE, and nitrogen fractions (total nitrogen, water soluble nitrogen and non-protein nitrogen) and three ecotypes were used (Cynara 1, Cynara 2, Cynara 3) and compared with a commercial animal rennet (Animal) after 0, 2 and 5 weeks of ripening. It was possible to stablish the pattern of the casein fractions degradation and, at the end of ripening (5weeks), results showed that no significant differences were found in cheeses made with the three ecotypes, and they showed a higher degradation of αS-caseins (47,42%) then β-caseins (24,27%). However, differences were found between cheeses made with the vegetable coagulant and those made with animal coagulant, especially regarding β-caseins results. Observing the nitrogen fractions, all samples obtained with vegetable coagulant presented a higher degree of proteolysis than the samples coagulated with rennet, being Cynara 1 the coagulant that presented higher proteolytic power
URI: http://hdl.handle.net/10174/24903
Type: lecture
Appears in Collections:ICAAM - Comunicações - Em Congressos Científicos Nacionais

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