检索结果-南通市图书馆

New Software for the Identification and Characterization of Peptides Generated during Fontina cheese ripening Using Mass Spectrometry Data

引用

Journal of Chemistry and Chemical Engineering 2012年第4期6卷 323-326页

作者： Sabina Valentni Massimo Natale Elisa Ficarra Andrea Barmaz Institut Agricole Rdgional Rdg. La Rochbre 1/A Aosta 11100 Italy BioDigitalValley S.rl. via Carlo Viola 78 Pont Saint Martin （AO） 11026 Italy Department of Control and Computer Engineering Politecnico di Torino Torino 11029 Italy

The aim of this work was to design and implement a new bioinformatics software which is able to identify the protein peptides from the peaks which arise from in-source or MS/MS fragmentation. The oligopeptide fraction was extracted from Fontina cheese at different ages of ripening and subsequently analyzed by LC/MS/MS. On the resulting total ion chromatograms, the peptides were identified by a method based both on the in-source fragmentation detectable with a single-quadrupole mass analyzer and by a new software which was developed. This software performs an in-silieo digestion of the major milk proteins, it calculates all the possible peptide fragments which are generated by the loss of the first N- or C-terminal amino acids, and finally, it matches the experimental ion chromatogram with the in-silico which generated theoretical spectrum to identify the exact amino-acid protein sequence of the unknown oligopeptide. With this tool, the useful insights into the proteolytic processes which occur during Fontina cheese aging are obtained, which leads to a better knowledge about the functional features of the proteolysis end product.

关键词： Fontina PDO cheese ripening LC-MS/MS new bioinformatics software.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Waxing of Gouda cheese by Using Bee Wax with Different Concentration of Propolis

引用

Journal of Agricultural Science and Technology(B) 2014年第6期4卷 501-507页

作者： Donia Salman Khalaf Awas Omer Rustem Pari Hama Sharef Department of Food Science Faculty of Agriculture Science University of Sulaimani Kurdestan Region lraq

The waxing step plays an important role in production of ripening cheese, the aim of this research is to introduce different concentration of propolis with bee wax to waxing of Gouda cheese, according to a good characteristic of propolis as antimicrobial. A prospective study carried on samples of Gouda cheese waxed by local bee wax with different percentage of local propolis, then cheese was ripened for three months at l0℃. It was found that addition （10%, 20% and 30%） of propolis effects of total bacterial count, coliform count, molds and yeasts count, 30% of propolis had a higher incidence during the period of Gouda cheese which was ripened for three months, then the 20%, but the 10% of propolis had a few microbial effects, compared with control treatments that had a high count of bacterial, coliform, molds and yeasts. This study shows that difference was observed between the total bacterial count of control treatment （0% propolis） with other treatments （10%, 20% and 30% of propolis） after three months of Gouda cheese ripened as well as difference was observed between the total bacterial count of treatment （30% propolis） and other treatments. However, there was no difference between the treatments 10% and 20%, the study shows that the coliform count decrease by increase of propolis percent compared with the control treatment which had increase of coliform count during ripened period, and it had a high significant difference in the count of coilform to different treatments, but a considerable difference was not observed between coliform count in the second treatment （20% propolis） and that the third treatment （30%） propolis after three months of ripening, the third treatment had a high difference in growth inhibition of molds and yeasts counts compared with the other treatments after three months of ripened Gouda cheese. It could be observed in general that effects of propolis especially the third treatment was a great on the mold and yeasts which is usually growth

关键词： cheese ripening microbial contamination propolis

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：