Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG.
Several factors might impact the proteolysis during cheese manufacture and ripening and, therefore, the release of bioactive peptides. These factors include the heat treatment of the milk, the type of starter and secondary culture used and the ripening time. Thus, the objective of this study was to evaluate the effect of the milk heat treatment and the use of adjunct culture in the development of the peptide profile of Camembert-type cheese during ripening. The cheeses were made from raw and heat-treated milk, with and without the addition of Lactobacillus rhamnosus GG. The results obtained by mass spectrometry (MALDI ToF/MS) and analyzed by chemometrics (PLS-DA) revealed a complex hydrolysis profile of the caseins with 103 peaks found, of which 70 peptides were identified and 15 presented bioactive potential. The potential bioactive peptides important for the separation of cheeses were all derived from β-casein. The heat treatment of the milk, the addition of the adjunct culture and the ripening time affected the peptide profile of the cheeses. At the beginning of ripening the cheeses presented a very similar peptide profile, which differed over time, and this differentiation is clearer for cheeses obtained from raw milk.
['Galli|Bruno Domingues|BD|', 'Baptista|Débora Parra|DP|', 'Cavalheiro|Flávia Giacometti|FG|', 'Negrão|Fernanda|F|', 'Eberlin|Marcos Nogueira|MN|', 'Gigante|Mirna Lúcia|ML|']
D002364:Caseins D002611:Cheese D055598:Chemical Phenomena D005511:Food Handling D006358:Hot Temperature D006863:Hydrogen-Ion Concentration D006868:Hydrolysis D052201:Lactobacillus rhamnosus D010455:Peptides D059748:Proteolysis D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Proteolysis Bioactive peptides Mass spectrometry Chemometrics Casein Dairy