@article{jfnr20221093,
author={{JIA, Rong and LOU, Yuting and ZHANG, Fuxin and LIU, Yufang and WANG, Weizhe and PENG, Haishuai and HUI, Yuanyuan and WANG, Bini},
title={Amino Acid Composition and Nutritional Evaluation of Proteins in Goat Cheeses Produced with Different Starter Cultures},
journal={Journal of Food and Nutrition Research},
volume={10},
number={9},
pages={600--607},
year={2022},
url={http://pubs.sciepub.com/jfnr/10/9/3},
issn={2333-1240},
abstract={This study investigated the influence of mesophilic starter (M), thermophilic starter (T),<i> Lactobacillus Plantarum</i> ssp. <i>Plantarum</i> ATCC 14917 (<i>Lp</i>), a mix of the M and T (M1), and a mix of the M, T, and <i>Lp</i> (M2) on protein amino acid composition and nutritional evaluation in goat cheeses during maturation. The results of our SDS-PAGE analysis showed that the high-molecular-weight proteins in M2 cheese mostly degraded, producing a relevant amount of low-molecular-weight proteins. We detected 16 amino acids in all cheeses. The total amount of essential amino acids/total amino acids (TEAA/TAA) value ranged between 38.98%¨C44.63%. The nutritional evaluation showed that the TEAA of all 60-day-old cheeses exceeded the recommended WHO/FAO value and the score of amino acid ratio coefficient (SRC) and essential amino acid index (EAAI) result indicated that cheeses produced using M and M2 exhibited higher nutritional value than other cheeses. In conclusion, M2 cheese contained a high nutritional value with various molecular-weight proteins.},
doi={10.12691/jfnr-10-9-3}
publisher={Science and Education Publishing}
}