Álvarez Ramos Lucibel, Arrieta Baez Daniel, Dávila Ortiz Gloria, Carlos Ruiz Ruiz Jorge, Manuel Toledo López Víctor
Tecnológico Nacional de México/Instituto Tecnológico de Mérida, División de Estudios de Posgrado e Investigación, Av. Tecnológico Km 4.5 S/N, C.P. 97118 Mérida, Yucatán, Mexico.
Universidad ISA, Departamento de Tecnología de Alimentos, Decanato de Ciencias Agroalimentarias y del Medioambiente, Av. Presidente Antonio Guzmán Km. 5 1/2, C.P. 51124. La Herradura, Santiago de los Caballeros, Republica Dominicana.
Food Chem X. 2022 Mar 10;14:100284. doi: 10.1016/j.fochx.2022.100284. eCollection 2022 Jun 30.
In Mexico, local ripened cheeses such as Chihuahua, Ranchero, and Cotija are produced, being consumed in great quantities together with imported cheeses. Proteolysis that takes place during ripening generates bioactive peptides; in this way the cheese acquires potential as a functional food. The ripening process of Gouda cheese was studied based on its bromatological and sensorial properties, bioactivity, and peptide profile. Ripened cheese met bromatological standard parameters and showed higher overall acceptability. After 90 days, bioactivity reached maximum values for radical scavenging (6.6%), ferric reducing power (11.2%), metal chelating effect (49%), and angiotensin I-converting enzyme inhibitory activity (66.2%). Eight peptides were identified, four from α-casein, f(1-9, 1-13, 1-14, and 25-36), and four from β-casein, f(11-28, 60-63, 193-209, and 197-205). Ripening of Gouda cheese results in a product with functional potential due to the presence of peptides with biological activity. Additionally, the methodology proposed in this work could be used by the dairy industry to monitor the manufacturing process and ripening of other types of cheeses.
在墨西哥，生产诸如奇瓦瓦、兰切罗和科蒂亚等当地成熟奶酪，这些奶酪与进口奶酪一起被大量消费。成熟过程中发生的蛋白水解会产生生物活性肽；通过这种方式，奶酪获得了作为功能性食品的潜力。基于其化学组成和感官特性、生物活性及肽谱，对高达干酪的成熟过程进行了研究。成熟奶酪符合化学组成标准参数，并显示出更高的总体可接受性。90天后，自由基清除能力（6.6%）、铁还原能力（11.2%）、金属螯合效应（49%）和血管紧张素I转换酶抑制活性（66.2%）的生物活性达到最大值。鉴定出了8种肽，4种来自α-酪蛋白，即f(1-9、1-13、1-14和25-36)，4种来自β-酪蛋白，即f(11-28、60-63、193-209和197-205)。由于存在具有生物活性的肽，高达干酪的成熟产生了一种具有功能潜力的产品。此外，乳制品行业可以采用本研究中提出的方法来监测其他类型奶酪的制造过程和成熟情况。
