Probing the structure-holding interactions in cheeses by dissociating agents - A review and an experimental evaluation with emmental cheese.
Cheese protein interactions
Cheese protein quantification
Cheese structure
Dissociating agents
Journal
Current research in food science
ISSN: 2665-9271
Titre abrégé: Curr Res Food Sci
Pays: Netherlands
ID NLM: 101771059
Informations de publication
Date de publication:
Nov 2020
Nov 2020
Historique:
received:
16
04
2020
revised:
25
06
2020
accepted:
07
07
2020
entrez:
11
9
2020
pubmed:
12
9
2020
medline:
12
9
2020
Statut:
epublish
Résumé
Interactions holding protein structure in cheese has been a subject of considerable investigation, with conclusions varying among studies. We present a review on this topic, covering fresh curds, ripened cheeses, and processed cheeses. We discuss the usual chemicals and conditions used to probe different types of interactions. Furthermore, we did our own study with solutions of urea, SDS, EDTA, NaCl, and NaOH, at different concentrations and combinations, for Emmental cheese. To quantify solubilized protein, we developed a modification of a spectrometric-based method that can be conveniently employed to quantify total protein in cheese, with statistically similar results to those obtained by the Kjeldahl method. Our results point out that caseins in the Emmental cheese are held together by a set of hydrophobic interactions, hydrogen bonds, and other electrostatic ones, including ionic bonds. Hydrogen bonds seem to have an important role, comparable to hydrophobic interactions, a conclusion not commonly reported for cheese structures.
Identifiants
pubmed: 32914136
doi: 10.1016/j.crfs.2020.07.001
pii: S2665-9271(20)30028-9
pmc: PMC7473331
doi:
Types de publication
Journal Article
Langues
eng
Pagination
201-206Informations de copyright
© 2020 The Author(s).
Déclaration de conflit d'intérêts
None.
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