Effects of incubation temperature and salt concentration on plasminogen activators in cheese curd |
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| Affiliation: | 1. Department of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA;2. Department of Physical Sciences, Chapman University, 1 University Drive, Orange, CA 92866, USA;1. Department of Food and Nutritional Sciences, University College Cork, Ireland;1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark;2. Chr. Hansen A/S, 2970 Hørsholm, Denmark;1. Food Science Institute and Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA;2. Department of Statistics, Kansas State University, Manhattan, KS 66506, USA;3. The Center of Excellence for Food Safety Research in Child Nutrition Programs, Department of Hospitality Management, Kansas State University, Manhattan, KS 66506, USA;1. NIZO Food Research, Ede, The Netherlands;2. Wageningen University, Laboratory of Food Microbiology, Wageningen, The Netherlands;3. Wageningen University, Product Design and Quality Management, Wageningen, The Netherlands;1. Finnish Environment Institute SYKE, Mechelininkatu 34a, 00260 Helsinki, Finland;2. Tampere University of Technology, Dept. of Automation Science and Engineering, P.O. BOX 692, 33101 Tampere, Finland;3. Helsingin Energia, 00090 Helen, Finland |
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| Abstract: | Plasmin (PL) can play a major role in the proteolysis of dairy products, especially during cheese ripening. The effects of cook temperature and salt concentration on PL in cheese systems have been studied; however, the effects of cheese making conditions on plasminogen activators (PAs) have not. Therefore, the objective of this study was to determine the effect of curd cook temperature and salt concentration on PL, plasminogen (PG), and PAs. PL, PG, and urokinase-type PA activities extracted from cheese curds cooked at 21 °C were significantly () lower than those extracted from cheese curds cooked at 37 or 55 °C. Activity assays showed that PG was the only component in the PL enzyme system that was significantly affected by salt concentration, with higher PG-derived activity at 0% NaCl than 5% NaCl. Specialized electrophoresis confirmed that PL and PA activities increased with increasing cook temperature, and, unlike the activity assays, indicated that increase in salt concentration (to a certain extent) could increase PL and tissue-type PA activities. |
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