MONITORING CHEDDAR CHEESE RIPENING BY CHEMICAL INDEXES OF PROTEOLYSIS .1. DETERMINATION OF FREE GLUTAMIC-ACID, SOLUBLE NITROGEN, AND LIBERATED AMINO-GROUPS

被引:15
作者
FRITSCH, RJ
MARTENS, F
BELITZ, HD
机构
[1] TECH UNIV MUNICH,DEPT FOOD CHEM,W-8046 GARCHING,GERMANY
[2] GERMAN RES CTR FOOD CHEM,W-8046 GARCHING,GERMANY
来源
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 194卷 / 04期
关键词
D O I
10.1007/BF01193215
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Free L-glutamic acid (Glu), soluble nitrogen (N), and liberated amino groups (amino-N) were evaluated as indicators of proteolysis and maturation in a study of Cheddar cheese ripening. The analytical methods involved standardized extraction and fractionation procedures, enzymatic determination of Glu, the measurement of N by Kjeldahl and amino-N by a rapid spectrophotometric assay with o-phthaldialdehyde. Cheddar cheeses from two different production plants were stored at both 4-degrees-C and 10-degrees-C for nine months. All cheeses were periodically analyzed for Glu in an aqueous extract and for N and amino-N in citrate extracts soluble at pH 4.6 and in 12% trichloroacetic acid. All indices correlated well with each other and with the age of the cheese at a highly significant level. It was demonstrated that these parameters are well suited to determine the extent of proteolysis as an indication of the degree of maturity of ripening cheese, thus providing an objective measurement for age classification and raw material control. The convenient assays for Glu and o-phthaldialdehyde-reactive amino-N were proved suitable for routine applications, enabling a fast and sensitive check on the degree of proteolysis in cheese without sophisticated equipment.
引用
收藏
页码:330 / 336
页数:7
相关论文
共 34 条
[1]  
BARLOW IE, 1986, AUST J DAIRY TECHNOL, V41, P79
[2]   ON THE EVALUATION OF THE AMMONIA CONTENT IN CHEESE [J].
BEHRINGER, G ;
KLOSTERMEYER, H .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1981, 172 (05) :362-364
[3]   SPECTROPHOTOMETRIC ASSAY USING ORTHO-PHTHALDIALDEHYDE FOR DETERMINATION OF PROTEOLYSIS IN MILK AND ISOLATED MILK-PROTEINS [J].
CHURCH, FC ;
SWAISGOOD, HE ;
PORTER, DH ;
CATIGNANI, GL .
JOURNAL OF DAIRY SCIENCE, 1983, 66 (06) :1219-1227
[4]   PROTEOLYSIS DURING CHEESE MANUFACTURE AND RIPENING [J].
FOX, PF .
JOURNAL OF DAIRY SCIENCE, 1989, 72 (06) :1379-1400
[5]  
FRISTER H, 1989, KIELER MILCHW FORSCH, V41, P237
[6]  
FRISTER H, 1988, J ANAL CHEM-USSR, V3630, P631
[7]   PRIMARY PROTEOLYSIS OF CHEESE PROTEINS DURING RIPENING - A REVIEW [J].
GRAPPIN, R ;
RANK, TC ;
OLSON, NF .
JOURNAL OF DAIRY SCIENCE, 1985, 68 (03) :531-540
[9]  
KUCHROO CN, 1983, IRISH J FOOD SCI TEC, V7, P129
[10]  
KUCHROO CN, 1982, MILCHWISSENSCHAFT, V37, P331