Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties

Foods

Giuseppe Perretti¹  MariaFiorenza Caboni²  Ylenia Riciputi²  Arnaldo Dossena³  Stefano Sforza³  Sofie Buhler³  Tullia Tedeschi³ 

[1] Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, n.c.n., 06126 Perugia, Italy;Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, I-47521 Cesena (FC), Italy;Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, I-43124 Parma, Italy;

关键词: defatted cheese;    peptides;    amino acids;    bioactivity;    digestibility;   

DOI  :  10.3390/foods9030310

来源: DOAJ

【 摘 要 】

Parmigiano−Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To innovate the Parmigiano−Reggiano (PR) cheese manufacturing chain from the health and nutritional point of view, the output of defatted PR is addressed. Two defatting procedures (Soxhlet, and supercritical CO₂ extraction) were tested, and the obtained products were compared in the composition of their nitrogen fraction, responsible for their nutritional, organoleptic, and bioactive functions. Free amino acids were quantified, and other nitrogen compounds (peptides, proteins, and non-proteolytic aminoacyl derivatives) were identified in the extracts and the mixtures obtained after simulated gastrointestinal digestion. Moreover, antioxidant and angiotensin converting enzyme (ACE) inhibition capacities of the digests were tested. Results obtained from the molecular and biofunctional characterization of the nitrogen fraction, show that both the defatted products keep the same nutritional properties of the whole cheese.

【 授权许可】

Unknown