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Effect of pH and Calcium Concentration on Proteolysis in Mozzarella Cheese

Effect of pH and Calcium Concentration on Proteolysis in Mozzarella Cheese,10.3168/jds.S0022-0302(02)74237-9,Journal of Dairy Science,E. P. Feeney,T.

Effect of pH and Calcium Concentration on Proteolysis in Mozzarella Cheese   (Citations: 21)
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Low-moisture Mozzarella cheeses (LMMC), varying in calcium content and pH, were made using a starter culture (control; CL) or direct acidification (DA) with lactic acid or lactic acid and glucono-δ-lactone. The pH and calcium concentration significantly affected the type and extent of proteolysis in Mozzarella cheese dur- ing the 70-d storage period at 4°C. For cheeses with a similar pH, reducing the calcium-to-casein ratio from ~29 to 22 mg/g of protein resulted in marked increases in moisture content and in primary and secondary pro- teolysis, as indicated by polyacrylamide gel electropho- resis and higher levels of pH 4.6- and 5%-PTA-soluble N. Increasing the pH of DA cheeses of similar moisture content, from ~5.5 to 5.9, while maintaining the cal- cium-to-casein ratio almost constant at ~29 mg/g, re- sulted in a decrease in primary proteolysis but had no effect on secondary proteolysis. Comparison of CL and DA cheeses with a similar composition showed that the CL cheese had higher levels of αs1-CN degradation, pH 4.6- and 5%-PTA-soluble N. Analysis of pH 4.6-soluble N extracts by reverse-phase HPLC showed that the CL cheese had higher concentrations of compounds with low retention times, suggesting higher concentrations of low molecular mass peptides and free amino acids.
Journal: Journal of Dairy Science - J DAIRY SCI , vol. 85, no. 7, pp. 1646-1654, 2002
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    • ...In particular, a pH reduction increases the ratio between soluble Ca over colloidal Ca, which in turn would increase the degree of hydration of CN (Sood et al., 1979) and reduce its aggregation state, which then increases the susceptibility of CN to hydrolysis (Feeney et al., 2002)...
    • ...We concentrated our investigation on measurements of salts and pH; in fact a correlation between pH, content in Ca, Na content, and structure of Mozzarella cheese has been reported in the literature (Kimura et al., 1992; Kindstedt et al., 2001; Feeney et al., 2002)...

    P. Laurienzoet al. Water Buffalo Mozzarella Cheese Stored in Polysaccharide-Based Gels: C...

    • ...which, in turn, would increase the degree of casein hydration (Sood et al., 1979) and reduce its aggregation state, ultimately increasing the susceptibility of casein to hydrolysis (Feeney et al., 2002)...
    • ...According to previous studies, proteolysis occurring in Mozzarella cheeses at varying calcium contents and pH could be effectively evaluated by RP-HPLC analysis of the pH 4.6-soluble fraction (Feeney et al., 2002)...

    P. Laurienzoet al. Natural Polysaccharide-Based Gels for Dairy Food Preservation

    • ...But cheese moisture also has an important effect on enzymatic processes (Fox and McSweeney, 1996; Feeney et al., 2002)...

    C. Bonaïtiet al. Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened...

    • ...and Feeney et al. (2002) reported that reduced calcium Mozzarella cheeses had increased level of proteolysis and improved functional properties such as stretchability, flowability, meltability, and fluidity...

    N. S. Joshiet al. Understanding the Role of Calcium in Functionality of Part Skim Mozzar...

    • ...This relaxation of the protein structure enhances proteolysis, thus further softening the cheese (Feeney et al., 2002; Joshi et al., 2003)...

    Carol Chenet al. Mozzarella

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