Amino acid profile in the ripening of Grana Padano cheese: a NMR study

Curtis, S. De Angelis; Curini, Roberta; Delfini, Maurizio; Brosio, E.; D’Ascenzo, Fabrizio; Bocca, Beatrice

doi:10.1016/s0308-8146(00)00192-8

Cited by 55 publications

(22 citation statements)

References 5 publications

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“…Thus, higher temperatures are required for the water to leave the cheese network. De Angelis-Curtis et al [5,6] claimed that protein hydrolysis, and in a minor extent lipolysis, lead to release the water more strongly linked to the cheese matrix.…”

Section: Resultsmentioning

confidence: 99%

Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk

Buffa

Güamis

Saldo

et al. 2003

Lait

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-The different types of water contained in the matrix of cheeses made from raw (RA), pasteurized (PA; 72 ºC, 15 s) or pressure-treated (PR; 500 MPa, 15 min, 20 ºC) goat milk were studied throughout ripening. Water content was qualitatively and quantitatively assessed by thermogravimetry. Thermogravimetric curves showed that water is lost in two successive steps (W 1 and W 2 ), depending on the temperature required for water to leave the cheese network. Although water content in W 1 and W 2 of all cheeses followed similar trends, decreasing towards the end of ripening, large relative decreases were observed in W 1 . The highest decrease was observed in PA milk cheese, while PR milk cheese showed behavior similar to that made from RA milk. Differences in water binding could be attributable to changes in the cheese-matrix structure due to the technological treatment applied to milk, and/or physicochemical or biochemical differences (NaCl, proteolysis, lipolysis, ...).Water binding / thermogravimetry / goat cheese / high-pressure treatment Résumé -Changements de l'eau liée des fromages faits à partir de lait de chèvre cru, pasteurisé ou traité par haute pression. Les différents types d'eau contenus dans la matrice des fromages faits à partir de lait de chèvre cru (RA), pasteurisé (PA ; 72 ºC, 15 s) ou traité par haute pression (PR ; 500 MPa, 15 min, 20 ºC) ont été étudiés durant la maturation. La teneur en eau a été qualitativement et quantitativement évaluée par thermogravimétrie. Les courbes thermogravimétriques ont montré que l'eau a été perdue en deux étapes consécutives (W 1 et W 2 ), dépendant de la température que l'eau nécessite pour quitter le réseau du fromage. Bien que la teneur en eau dans W 1 et W 2 de tous les fromages ait suivi les mêmes tendances, en baissant vers la fin de la maturation, des baisses relatives élevées ont été observées dans W 1 . La décroissance la plus accentuée a été observée dans le fromage obtenu à partir du lait PA, alors que le fromage obtenu à partir du lait PR a montré un comportement semblable à ceux faits à partir du lait RA. Les différences en eau liée peuvent être attribuées aux changements dans la structure de la matrice du fromage due au traitement technologique appliqué au lait, et/ou aux différences physico-chimiques ou biochimiques (NaCl, protéolyse, lipolyse, ...).

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Section: Resultsmentioning

confidence: 99%

Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk

Buffa

Güamis

Saldo

et al. 2003

Lait

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“…This study demonstrates the utility of metabolomics approaches for following the effect of animal nutrition on the end product, as well as provenance determination. NMR metabolomics techniques have been demonstrated in determining not only the provenance of cheeses [37,38], but also used to investigate metabolite changes during cheese ripening [39,40]. …”

Section: 1h Nmr Studiesmentioning

confidence: 99%

Applications of NMR in Dairy Research

Maher¹,

Rochfort

2014

Metabolites

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NMR is a robust analytical technique that has been employed to investigate the properties of many substances of agricultural relevance. NMR was first used to investigate the properties of milk in the 1950s and has since been employed in a wide range of studies; including properties analysis of specific milk proteins to metabolomics techniques used to monitor the health of dairy cows. In this brief review, we highlight the different uses of NMR in the dairy industry.

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“…The results reported in Table 2 illustrate the ability of high-resolution NMR to detect differences in the metabolite profile of several cheeses. As a trivial example, the amino acid profile of the Mozzarella di Bufala Campana compared to that of Grana Padano (de Angelis Curtis et al, 2000) allows a prompt visualisation of some differences between these two cheeses. In fact, Ala, Arg and Tyr have been found in Mozzarella di Bufala Campana aqueous extracts, but they are not present in Grana Padano aqueous extracts.…”

Section: Article In Pressmentioning

confidence: 99%

“…The main advantage of low-resolution NMR is that it does not require any pretreatment of the sample to be investigated, and its capacity for studying physical structures that are sensitive to manufacture and mechanical manipulation, and which are unstable during storage, as in stretched curd cheese (De Angelis Curtis et al, 2000). Furthermore, once developed, the standard protocols based on the rapid measurements obtained by low-resolution NMR equipments can be easily transferred to on-line quality control applications.…”

Section: Introductionmentioning

confidence: 99%