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• W2170192174 abstract "Sixteen experimental semi-hard cheeses, varying in moisture (42.1 to 49.8%), protein (20.2 to 25.9%) and fat (23.7 to 31.1%) content, were manufactured and ripened under controlled conditions. Fluorescence (tryptophan) and mid-infrared (Amide I and II regions) spectra were col- lected at 1, 21, 51 and 81 days of ripening in order to test the ability of spectroscopy to highlight the molecular changes that occur during this process. The mid-infrared and fluorescence spectral data from the experimental cheeses were analysed firstly by principal component analysis. Secondly, the correlations between the chemical domain and the spectral domains were studied by canonical corre- lation analysis methods. These analyses showed that each spectroscopic technique provided relevant information related to the cheese protein structure, which was used to discriminate each ripening stage. In addition, some spectral characteristics of ripened cheeses, linked to the initial chemical com- position and the initial protein network structure, were detected at the early stage of ripening. Finally, a canonical correlation analysis between the two sets of spectroscopic data was performed and al- lowed to clearly discriminate each stage of ripening and each cheese at the 4 ripening stages. A mo- lecular interpretation of these results involving the modifications of proteins, minerals and water interactions during ripening was attempted. This result demonstrated the interest of coupling two complementary spectroscopic techniques. Such coupling allowed the description of global character- istics of the investigated samples, which can be used for their characterisation. cheese / ripening / protein / structure / spectroscopy" @default.
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• W2170192174 date "2001-07-01" @default.
• W2170192174 modified "2023-10-12" @default.
• W2170192174 title "Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening" @default.
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• W2170192174 doi "https://doi.org/10.1051/lait:2001148" @default.
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