تعیین ترکیبات اصلی طعم‌دهنده پنیر چدار تولیدشده از شیر گاو و بز با استفاده از آنالیز GC-MS و بررسی رفتار پروتئین‌ها به روش SDS-PAGE

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه علوم و فناوری لبنیات، دانشکده علوم غذایی، دانشگاه سبز القاسم، بابل، عراق.

چکیده

هدف: ترکیبات طعم‌دهنده یکی از مهم‌ترین ویژگی‌های کیفی مواد غذایی به شمار می‌روند، زیرا مستقیماً بر ترجیحات مصرف‌کننده و پذیرش محصول اثر می‌گذارند. رایحه و طعم از ترکیبات فرّاری که هنگام مصرف آزاد می‌شوند ایجاد شده و معیارهای اساسی در ارزیابی ارزش حسی و تجاری غذاها هستند. پنیر به‌ویژه، عطری بسیار پیچیده ایجاد می‌کند که حاصل طیف گسترده‌ای از فرآیندهای بیوشیمیایی و میکروبیولوژیکی در طول تولید و رسیدگی است. پنیر چدار، که از پرمصرف‌ترین انواع پنیر به شمار می‌آید، دگرگونی‌های بیوشیمیایی گسترده‌ای را طی می‌کند که به‌طور چشمگیری بر پروفایل طعمی آن اثر می‌گذارد. هدف این پژوهش شناسایی و توصیف ترکیبات فرّار اصلی در پنیر چدار تهیه‌شده از شیر گاو و بز با استفاده از کروماتوگرافی گازی-طیف‌سنجی جرمی (GC-MS) و همچنین ارزیابی الگوهای پروتئولیز و تجزیه پروتئین‌ها در هر دو نوع پنیر به روش الکتروفورز ژل پلی‌آکریل‌آمید-سولفات دو دسیل سدیم (SDS-PAGE) بود.
مواد و روش‌ها: نمونه‌های پنیر چدار از شیر گاو اصلاح‌شده (T1) و شیر بز اصلاح‌شده (T2) تهیه شدند. هر دو نوع پنیر به‌مدت شش ماه در اتاق‌های کنترل‌شده در دمای 13 درجه سانتی‌گراد قرار گرفتند. نمونه‌برداری در روزهای 1، 60، 120 و 180 مطالعه انجام گرفت. برای شناسایی، آشکارسازی و طبقه‌بندی ترکیبات فرّار طعم از GC-MS استفاده شد و برای ارزیابی تجزیه پروتئین و تعیین میزان پروتئولیز از SDS-PAGE بهره گرفته شد.
نتایج: نتایج GC-MS نشان داد که هر دو نوع پنیر از شیر گاو و بز حاوی ترکیبات فرّار متنوعی بودند، هرچند تفاوت‌هایی در غلظت و توزیع آنها مشاهده شد. ترکیبات در پنج گروه اصلی دسته‌بندی شدند: استرها، اسیدهای کربوکسیلیک، الکل‌ها، هیدروکربن‌ها و کتون‌ها. ترکیبات خاصی در این دسته‌ها به‌عنوان مهم‌ترین عوامل ایجاد طعم پنیر چدار شناخته شدند. نتایج الکتروفورز آشکار ساخت که میزان پروتئولیز به‌طور پیشرونده در طول رسیدگی افزایش یافت و تفاوت‌های معنی‌داری بین پنیرهای گاوی و بز وجود داشت. پنیر چدار بز تجزیه بتاکازئین بارزتری نسبت به پنیر چدار گاوی نشان داد. بالاترین میزان تجزیه پروتئین در روز 120 رسیدگی مشاهده شد و پس از آن نرخ تجزیه تثبیت گردید.
نتیجه‌گیری: یافته‌های این تحقیق نشان می‌دهد که نوع شیر مورد استفاده در تولید پنیر چدار تأثیر چشمگیری بر ترکیب ترکیبات طعمی و الگوهای تجزیه پروتئین دارد. پنیر چدار بز پروتئولیز شدیدتر و پروفایل فرّار متمایزتری نسبت به پنیر چدار گاوی نشان داد و این امر نقش ترکیب شیر را در شکل‌دهی ویژگی‌های حسی پنیرهای رسیده برجسته می‌سازد.

کلیدواژه‌ها

عنوان مقاله [English]

Determining the main flavor compounds of cheddar cheese produced from Cow’s and Goat’s milk through GC-MS analysis and studying protein behavior by SDS-PAGE

نویسندگان [English]

  • Fatima Mohammed Ali Al-Hisnawi
  • Dhia Ibrahim Jerro Al-Bedrani
Department of Dairy Science and Technology, College of Food Sciences, Al-Qasim Green University, Babylon, Iraq.
چکیده [English]

Objective
Flavor compounds represent one of the most important attributes of food quality, as they directly affect consumer preference and product acceptance. Aroma and flavor are generated by volatile compounds released during consumption and are essential criteria in evaluating both the sensory and commercial value of foods. Cheese, in special, develops a highly complex aroma that outcomes from a broad range of biochemical and microbiological processes occurring during manufacture and ripening. Cheddar cheese, one of the most broadly consumed varieties, undergoes extensive biochemical transformations that strongly impress its flavor profile. This investigation aimed to identify and describe the major volatile compounds in cheddar cheese made from cow’s and goat’s milk via gas chromatography–mass spectrometry (GC-MS) analysis and to evaluate proteolysis and protein degradation patterns in both cheese types applying sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE).
Materials and methods
Cheddar cheese samples were generated from modified cow’s milk (T1) and modified goat’s milk (T2). Both cheeses were ripened in controlled chambers at 13 °C for a period of six months. Sampling was carried out at 1, 60, 120, and 180 days of ripening. GC-MS was applied to detect, identify, and classify volatile flavor compounds, while SDS-PAGE was employed to evaluate protein breakdown and quantify the extent of proteolysis.
Results
The GC-MS analysis demonstrated that both cow’s and goat’s milk cheeses contained diverse volatile compounds, although differences were observed in their concentration and distribution. The compounds were classified into five major groups: esters, carboxylic acids, alcohols, hydrocarbons, and ketones. Specific compounds within these categories were recognized as the main contributors to cheddar cheese flavor. Electrophoresis outcomes disclosed that proteolysis improved progressively during ripening, with meaningful differences observed between cow’s and goat’s milk cheeses. Goat’s milk cheddar showed more pronounced β-casein degradation compared to cow’s milk cheddar. The highest level of protein breakdown occurred at 120 days of ripening, after which the rate of degradation stabilized.
Conclusion
The outcomes of this investigation illustrate that the type of milk applied in cheddar cheese manufacture has a substantial impact on both flavor compound composition and protein degradation patterns. Goat’s milk cheddar exhibited a more intense proteolysis and distinctive volatile profile compared to cow’s milk cheddar, emphasizing the role of milk composition in shaping the sensory characteristics of ripened cheeses.

کلیدواژه‌ها [English]

  • cheddar cheese
  • flavor compounds
  • GC-MS
  • proteolysis
  • SDS-PAGE

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مجله بیوتکنولوژی کشاورزی
دوره 17، شماره 4
آبان 1404
صفحه 223-246

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