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Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese

2020Journal article Open access
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dc.contributor.authorVilela, Tatiana Paula
dc.contributor.authorGomes, Ana Maria
dc.contributor.authorFerreira, João Paulo
dc.date.accessioned2020-12-11T18:21:50Z
dc.date.available2020-12-11T18:21:50Z
dc.date.issued2020
dc.description.abstractInteractions 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVilela, T.P., Gomes, A.M., Ferreira, J.P. (2020). Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese. Current Research in Food Science, 3, 201-206pt_PT
dc.identifier.doi10.1016/j.crfs.2020.07.001pt_PT
dc.identifier.eid85101150817
dc.identifier.issn2665-9271
dc.identifier.pmcPMC7473331
dc.identifier.pmid32914136
dc.identifier.urihttp://hdl.handle.net/10400.14/31461
dc.identifier.wos000658380400023
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectCheese structurept_PT
dc.subjectCheese protein interactionspt_PT
dc.subjectDissociating agentspt_PT
dc.subjectCheese protein quantificationpt_PT
dc.titleProbing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheesept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.endPage206pt_PT
oaire.citation.startPage201pt_PT
oaire.citation.titleCurrent Research in Food Sciencept_PT
oaire.citation.volume3pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGomes
person.familyNameFerreira
person.givenNameAna Maria
person.givenNameJoão
person.identifier162628
person.identifier.ciencia-id8F19-8A3D-3925
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-idFD19-02DC-1EE2
person.identifier.orcid0000-0003-1519-6563
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0001-9483-5225
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7403252256
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
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