Czech J. Food Sci., 2016, 34(5):445-455 | DOI: 10.17221/567/2015-CJFS

Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheeseFood Technology and Economy, Engineering and Physical Properties

Roberto J. Ceruti1, María B. Pirola2, Elisabet Ramos2, Laura Robert2, Amelia C. Rubiolo1, Guillermo A. Sihufe1
1 Instituto de Desarrollo Tecnológico para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad Nacional del Litoral, Santa Fe, Argentina
2 Instituto Nacional de Tecnología Industrial (INTI - Lácteos) Rafaela, Argentina

The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk. Cheese samples were analysed at 0, 60, 90, 120, 150, 180, and 210 days of ripening. Nitrogen content values increased during ripening, but no clear effect due to the enzyme addition was observed. A profound degradation of β-casein was observed during the first 2 months of ripening in cheeses with the highest rates of enzyme addition. An increase of amino acid concentrations was clearly observed in some cheeses manufactured with exogenous enzymes compared with control cheeses at the same ripening time. However, the principal component analysis showed that experimental cheeses had a slight increase in the rate of formation and/or degradation of proteolysis products. Our results represent an important contribution to select new alternatives for enzyme addition during the manufacture of hard cheese.

Keywords: Reggianito; cheese; proteolysis; ripening; exogenous enzymes

Published: October 31, 2016  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Ceruti RJ, Pirola MB, Ramos E, Robert L, Rubiolo AC, Sihufe GA. Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese. Czech J. Food Sci. 2016;34(5):445-455. doi: 10.17221/567/2015-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Azarnia S., Robert N., Lee B. (2006): Biotechnological methods to accelerate Cheddar cheese ripening. Critical Reviews in Biotechnology, 26: 121-143. Go to original source... Go to PubMed...
    2. Azarnia S., Lee B.H., Yaylayan V., Kilcawley K.N. (2010): Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93. Food Chemistry, 120: 174-178. Go to original source...
    3. Azarnia S., Lee B., St-Gelais D., Kilcawley K., Noroozi E. (2011): Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese. LWT-Food Science and Technology, 44: 570-575. Go to original source...
    4. Candioti M.C., Hynes E., Quiberoni A., Palma S.B., Sabbag N., Zalazar C.A. (2002): Reggianito Argentino cheese: influence of Lactobacillus helveticus strains from natural whey cultures on cheese making and ripening processes. International Dairy Journal, 12: 923-931. Go to original source...
    5. Doolan I.A., Nongonierma A.B., Kilcawley K.N., Wilkinson M.G. (2014): Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture. International Dairy Journal, 34: 159-166. Go to original source...
    6. El Soda M., Awad S. (2011): Acelerated cheese ripening. In: Fuquay J.W., Fox P.F., McSweeney P.L.H. (eds): Encyclopedia of Dairy Sciences. Vol. 1. London, Elsevier Academic Press: 795-799. Go to original source...
    7. Forde A., Fitzgerald G.F. (2000): Biotechnological approaches to the understanding and improvement of mature cheese flavour. Current Opinion in Biotechnology, 11: 484-489. Go to original source... Go to PubMed...
    8. Gallino R.R. (1994): Queso Reggianito Argentino: tecnología de fabricación. In: Ciencia y Tecnología de los Productos Lácteos. Diagramma S.A., Medios Audiovisuales y Gráficos - CERIDE, Santa Fe: 244-287.
    9. Gobbetti M., Burzigotti R., Smacchi E., Corsetti A., De Angelis M. (1997): Microbiology and biochemistry of Gorgonzola cheese during ripening. International Dairy Journal, 7: 519-529. Go to original source...
    10. Gripon J.C., Desmazeaud M.J., Le Bars D., Bergère J.L. (1975): Étude du rôle des microorganismes et des enzymes au cours de la maturation du fromage. Lait, 55: 502-516. Go to original source...
    11. Hynes E., Bergamini C.V., Suárez V.B., Zalazar C.A. (2003): Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus. Journal of Dairy Science, 86: 3831-3840. Go to original source... Go to PubMed...
    12. Jones B.N., Pääbo S., Stein S. (1981): Amino acid analysis and enzymatic sequence determination of peptides by an improved o-phthaldialdehyde precolumn labeling procedure. Journal of Liquid Chromatography, 4: 565-586. Go to original source...
    13. Kilcawley K.N., Wilkinson M.G., Fox P.F. (2002): Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources. Enzyme Microbial Technology, 31: 310-320. Go to original source...
    14. Kilcawley K.N., Nongonierma A.B., Hannon J.A., Wilkinson M.G. (2012): Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening. International Dairy Journal, 26: 50-57. Go to original source...
    15. Marcos A., Esteban M.A., León F., Fernández-Salguero J. (1979): Electrophoretic patterns of European cheeses: comparison and quantitation. Journal Dairy Science, 62: 892-900. Go to original source...
    16. McSweeney P.L.H. (2004): Biochemistry of cheese ripening: introduction an overview. In: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (eds): Cheese: Chemistry, Physics and Microbiology. Vol. 1. 3rd Ed. London, Elsevier Academic Press: 347-360. Go to original source...
    17. McSweeney P.L.H., Fox P.F. (1997): Chemical methods for the characterization of proteolysis in cheese during ripening. Lait, 77: 41-76. Go to original source...
    18. McSweeney P.L.H., Pochet S., Fox P.F., Healy A. (1994): Partial identification of peptides from the water-insoluble fraction of Cheddar cheese. Journal of Dairy Research, 61: 587-590. Go to original source... Go to PubMed...
    19. Mohedano A.F., Fernández J., Garde S., Medina M., Gaya P., Nuñez M. (1998): The effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Manchego cheese. Enzyme Microbial Technology, 22: 391-396. Go to original source...
    20. Perotti M.C., Bernal S.M., Meinardi C.A., Candioti M.C., Zalazar C.A. (2004): Substitution of natural whey starter by mixed strains of Lactobacillus helveticus in the production of Reggianito Argentino cheese. International Journal of Dairy Technology, 57: 45-51. Go to original source...
    21. Pripp A.H., Shakeel-Ur-Rehman, McSweeney P.L.H., Fox P.F. (1999): Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of singlestrain starters on proteolysis in miniature Cheddar-type cheeses. International Dairy Journal, 9: 473-479. Go to original source...
    22. Reinheimer J.A., Quiberoni A., Tailliez P., Binetti A.G., Suárez V.B. (1996): The lactic acid microflora of natural whey starters used in Argentina for hard cheese production. International Dairy Journal, 6: 869-879. Go to original source...
    23. Sihufe G.A., Zorrilla S.E., Rubiolo A.C. (2003): Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures. Journal of Food Science, 68: 117-123. Go to original source...
    24. Sihufe G.A., Zorrilla S.E., Mercanti D.J., Perotti M.C., Zalazar C.A., Rubiolo A.C. (2007): The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese. Food Research International, 40: 1220-1226. Go to original source...
    25. Sihufe G.A., Zorrilla S.E., Rubiolo A.C. (2010a): The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese. LWT-Food Science and Technology, 43: 247-253. Go to original source...
    26. Sihufe G.A., Zorrilla S.E., Sabbag N., Costa S., Rubiolo A.C. (2010b): The influence of ripening temperature on the sensory characteristics of Reggianito Argentino cheese. Journal of Sensory Studies, 25: 94-107. Go to original source...
    27. Sihufe G.A., Zorrilla S.E., Wolf I.V., Perotti M.C., Zalazar C.A., Sabbag N., Costa S., Rubiolo A.C. (2010c): The acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese. Food Chemistry, 119: 101-107. Go to original source...
    28. Sihufe G.A., Rubiolo A.C., Zorrilla S.E. (2012): Reggianito cheese: hard cheese produced in Argentina. In: Hui Y.H. (ed.): Handbook of Animal-based Fermented Food and Beverage Technology. 2 nd Ed. Boca Raton, CRC Press: 377-386.
    29. Simal S., Sánchez E.S., Bon J., Femenia A., Rosselló C. (2001): Water and salt diffusion during cheese ripening: effect of the external and internal resistances to mass transfer. Journal of Food Engineering, 48: 269-275. Go to original source...
    30. Upadhyay V.K., McSweeney P.L.H. (2003): Acceleration of cheese ripening. In: Smit G. (ed.): Dairy Processing: Improving Quality. Boca Raton, CRC Press: 419-447. Go to original source...
    31. Wilkinson M.G., Kilcawley K.N. (2005): Mechanisms of incorporation and release of enzymes into cheese during ripening. International Dairy Journal, 15: 817-830. Go to original source...
    32. Zalazar C., Meinardi C., Hynes E. (1999): Quesos típicos argentinos. Una revisión general sobre producción y características. Santa Fe, Centro de Publicaciones de la Universidad Nacional del Litoral: 20-49.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content