Amino Acid Composition and Nutritional Evaluation of Proteins in Goat Cheeses Produced with Different Starter Cultures

Rong JIA¹, Yuting LOU¹, Fuxin ZHANG¹, Yufang LIU¹, Weizhe WANG¹, Haishuai PENG¹, Yuanyuan HUI¹ and Bini WANG^1,

¹College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China

Cite this paper:
Rong JIA, Yuting LOU, Fuxin ZHANG, Yufang LIU, Weizhe WANG, Haishuai PENG, Yuanyuan HUI and Bini WANG. Amino Acid Composition and Nutritional Evaluation of Proteins in Goat Cheeses Produced with Different Starter Cultures. Journal of Food and Nutrition Research. 2022; 10(9):600-607. doi: 10.12691/jfnr-10-9-3

Abstract

This study investigated the influence of mesophilic starter (M), thermophilic starter (T), Lactobacillus Plantarum ssp. Plantarum ATCC 14917 (Lp), a mix of the M and T (M1), and a mix of the M, T, and Lp (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%–44.63%. 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.

Keywords:
goat cheese starter culture protein SDS-PAGE amino acid composition nutritional evaluation

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Hodgkinson, A. J. – Wallace, O. A. – Boggs, I. – Broadhurst, M. – Prosser, C. G.: Gastric digestion of cow and goat milk: Impact of infant and young child in vitro digestion conditions. Food Chemistry, 245, 2018, pp. 275-281.
[2]	Chen, C. C. – Chen, S. T. – Hsieh, J. F.: Proteomic analysis of polysaccharide-milk protein interactions induced by chitosan. Molecules (Basel, Switzerland), 20(5), 2015, pp. 7737-7749.
[3]	Domingos, L. D. – Souza, H. A. L. D. – Mariutti, L. R. B. – Benassi, M. D. T. – Bragagnolo, N. – Viotto, W. H.: Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening. Food Research International, 119, 2018, pp. 793-804.
[4]	Sousa, M. J. – Ardö, Y. – Mcsweeney, P. L. H.: Advances in the study of proteolysis during cheese ripening. International Dairy Journal, 11(4-7), 2001, pp. 327-345.
[5]	García-Gómez, B. – Vázquez-Odériz, M. L. – Muñoz-Ferreiro, N. – Romero-Rodríguez, M. Á. – Vázquez, M.: Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties. Food Science and Technology, 113, 2019, pp. 108279.
[6]	El-Soda, M. – Madkor, S. A. – Tong, P. S.: Adjunct cultures: recent developments and potential significance to the cheese industry. Journal of Dairy Science, 83(4), 2000, pp. 609-619.
[7]	Kongo, J. M.: Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments. Lactic acid bacteria-R & D for food, health and livestock purposes, 2013.
[8]	Tan, S. J. – Jiang, A. M. – Liu, H. J.: Effect of Pichia Burtonii on proteolysis of during mixed-milk cheese. Food and Fermentation Sciences & Technology, 51(05), 2015, pp. 10-13.
[9]	Song, X. Q. – Zhang, T. B. – Jia, Y. H. – Yang, K. – Ma, R. – Shen, X. R. – Li, Z. X.: Process in nutritional evaluation and amino acid composition analysis of proteins in infant formula milk power. Food Science, 37(01), 2015, pp. 292-298.
[10]	Masotti, F. – Cattaneo, S. – Stuknyte, M. – Battelli, G. – Vallone, L. – Noni, I. D.: Composition, proteolysis, and volatile profile of Strachitunt cheese. Journal of Dairy Science, 100(3), 2017, pp. 1679-1687.
[11]	Bekele, B. – Hansen, E. B. – Eshetu, M. – Ipsen, R. – Hailu, Y.: Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk. Journal of Dairy Science, 102(2), 2019, pp. 1108-1115.
[12]	Ge, W. P.: Study on the properties of caprine milk and its proliferation fermentation efficiency for lactobacillus acidophilus. Northwest A & F University, Yangling, China, 2008.
[13]	Adewumi, O. O. – Akinloye, A. M.: Comparative assessment of the nutritional contents and sensory evaluation of cheese produced from cow and sheep milk using local coagulants. Nigerian Journal of Animal Production, 42(2), 2015, pp. 218-229.
[14]	Turkmen, N.: Chapter 35 - The nutritional value and health benefits of goat milk components. Nutrients in Dairy and their Implications on Health and Disease, 2017, pp. 441-449.
[15]	Jia, R. – Zhang, F. X. – Song, Y. X. – Lou, Y. T. – Zhao, A. Q. – Liu, Y. F. – Peng, H. S. – Hui, Y. Y. – Ren, R. – Wang, B. N.: Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. Journal of Dairy Science, 104, 2020, pp. 270-280.
[16]	WHO/FAO: Energy and protein requirements. WHO, 1973.
[17]	AOAC International: Official Methods of Analysis. 15th ed. AOAC International, Arlington, VA, 2000.
[18]	Eroglu, A. – Dogan, M. – Toker, O. S. –Yilmaz, M. T.: Classification of Kashar cheeses based on their chemical, color and instrumental textural characteristics using principal component and hierarchical cluster analysis. International Journal of Food Properties, 18(4), 2015, pp. 909-921.
[19]	Sıçramaz, H. – Güven, O. T. – Can, A. – Ayar, A. – Gül, Y.: Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese. Current Research in Food Science, 5, 2022, pp. 1009-1016.
[20]	Nugroho, A. – Kleerebezem, M. – Bachmann, H.: Growth, dormancy and lysis: the complex relation of starter culture physiology and cheese flavour formation. Current Opinion in Food Science, 39, 2020, pp. 22-30.
[21]	Alichanidis, E. – Moatsou, G. – Polychroniadou, A.: Chapter 5 - Composition and properties of non-cow milk and products. Non-Bovine Milk and Milk Products, 2016, pp. 81-116.
[22]	Lisa, S. – Luciana, D. V. – Davide, T.: Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331. International Dairy Journal, 85, 2018, pp. 237-246.
[23]	Tagliazucchi, D. – Martini, S. – Solieri, L.: Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food, Fermentation, 5(4), 2019, pp. 96-130.
[24]	Ren, J.: The applied technology of different starter cultures in goat cheese. Shaanxi Normal University, Xi’an, China, 2010.
[25]	Li, L. Z. – Zhang, F. X. – Jia, R. F. – Yan, H. L. – Chen, X.: Research progress of comparison of major nutritional components for different mammalian milk. Science and Technology of Food Industry, 33(19), 2012, pp. 396-400.
[26]	Cai, J. N. – Zhang, F. X. – Liu, Y. F. – Xu, J. H. – Zhang, Y. T. – Wu, A. M.: Protein composition and digestion characteristics of goats’ milk. Journal of Dairy Science and Technology, 44(03), 2021, pp. 1-5.
[27]	You, X. M.: Study on determination of amion acids in feeds by high performance liquid chromatography. Hebei Agriculture University, Baoding, China, 2015.
[28]	Lima, M. J. R. – Santos, A. O. – Falcão, S. – Fontes, L. – Teixeira-Lemos, E. – Vilas-Boas, M. – Veloso, A. C. A. – Peres, A. M.: Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment. Food Research International, 126, 2019, pp. 108729.
[29]	Energy and protein requirements: Report of a joint FAO/WHO/UNU Expert Consultation. World Health Organization technical report series, 724, 1985, pp. 1-206.
[30]	Chuang, C. K. – Lin, S. P. – Lee, H. C. – Wang, T. J. – Shih, Y. S. – Huang, F. Y. – Yeung, C. Y.: Free amino acids in full-term and pre-term human milk and infant formula. Journal of Pediatric Gastroenterology and Nutrition, 40(4), 2005, pp. 496-500.
[31]	Teter, A. – Barłowska, J. – Król, J. – Brodziak, A. – Rutkowska, J. – Litwińczuk, Z.: Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the white-backed native cow breed. Food Science and Technology, 129, 2020, pp. 109602.
[32]	Yvon, M. – Rijnen, L.: Cheese flavor formation by amino acid catabolism. International Dairy Journal, 11(4-7), 2011, pp. 185-201.
[33]	Garbowska, M. – Pluta, A.: Methods of accelerated cheese ripening. Zeszyty Problemowe Postępów Nauk Rolniczych, 578, 2014, pp. 27-38.
[34]	Zhang, X. – Ge, W. P. – Hao, M. X. – Zhang, J. – Yang, L. – Wu, X. Y. – Gen, W.: Protein nutrition evaluation of infant formula with different base materials. Science and Technology of Food Industry, 40(13), 2019, pp. 257-263.
[35]	Mir, N. A. – Riar, C. S. – Singh, S.: Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring. Food Chemistry, 272, 2019, pp. 165-173.
[36]	Morales, A. – Arce, N. – Cota, M. – Buenabad, L. – Avelar, E. – Htoo, J. K. – Cervantes, M.: Effect of dietary excess of branched-chain amino acids on performance and serum concentrations of amino acids in growing pigs. Journal of Animal Physiology and Animal Nutrition, 100(1), 2016, pp. 39-45.