Open AccessExpress method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor
Author(s) -
D. S. Myagkonosov,
Д. В. Абрамов,
Е. Г. Овчинникова,
V. N. Krayushkina
Publication year - 2021
Publication title -
piŝevye sistemy
Language(s) - English
Resource type - Journals
eISSN - 2618-9771
pISSN - 2618-7272
DOI - 10.21323/2618-9771-2020-3-4-4-10
Subject(s) - proteolysis , kjeldahl method , chemistry , flavor , food science , cheese ripening , starter , lactic acid , chromatography , nitrogen , enzyme , biochemistry , bacteria , organic chemistry , ripening , biology , genetics
The method based on the determination of the amount of active amino groups using o-Phthaldialdehyde (OPA method) can be applied in practice to assess accurately the degree of proteolysis in cheeses. The work establishes that the OPA method gives results that strictly correlate (R2 > 0.80, p 0.91, p< 0.01) when using the OPA method in relation to a homogeneous group of cheeses produced by the same technology using the same type of milk clotting enzyme and lactic acid starter culture and having a similar shape of the molecular mass distribution of proteolysis products. The OPA method can be used to assess the content of proteolysis products, which form cheese flavor, in EMС. The results of assessing the degree of proteolysis by the OPA method (OD340) are proportional to both the total content of soluble nitrogen and the proportion of nitrogenous substances in it with a mass of less than 0.5 kDa, which make the greatest contribution to the formation of cheese flavor. The advantage of using the OPA method for assessing proteolysis in cheeses and EMC instead of the Kjeldahl method is a simpler measurement procedure and the possibility of studying more samples in less time.