Abstract
This Chapter evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. Basic features of modern and historically relevant cheeses depend on the chemical and physical state of main components. The palatability and consumeristic acceptance strongly depend on the flavour and taste features of the fat phase in foods. On the other side, the modification of proteins is interesting. With specific reference to caseins, the main nitrogen-based structure of the final cheese product, many factors influence protein degradation. Because of the needed bioavailability of free water, the amount of moisture becomes important enough. Unfortunately, higher moisture contents may mean lower shelf-life values and enhanced proteolytic degradation. The aim of this Chapter has been to show analytical results of an emulation study carried out on different industrial high-moisture mozzarella cheeses during storage. Obtained data and calculated results seem to suggest that the amount of small molecules increases globally during time, but demolition is mainly ascribed to medium and large protein molecules.
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Abbreviations
- A%:
-
Apparent hydric absorption
- CYPEP:2006:
-
Cheesemaking Yield and Proteins Estimation according to Parisi:2006
- DP:
-
Degraded protein
- FC:
-
Fat matter
- HAC:
-
High-absorption casein
- HMM:
-
High-moisture mozzarella
- MC:
-
Moisture
- MW:
-
Molecular weight
- PA:
-
Protein
- SimP:
-
Simulated polypeptide
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Barone, C., Barbera, M., Barone, M., Parisi, S., Zaccheo, A. (2018). Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach. In: Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-65739-4_2
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DOI: https://doi.org/10.1007/978-3-319-65739-4_2
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