Mohamad Alshehabi(1)*,Sayah Abou Ghorrah(2), and Faten Hamed(1)
(1)Food technology department, general commission for scientific agriculture research, Syria.
(2) Food Science, Faculty of Agriculture, Damascus University, Syria.
(*Corresponding author: Dr. Mohammad Alshehabi E-Mail: mohamadalshehabi@yahoo.com).
Abstract
This study aimed to separate and determine the concentration of bitter and non-bitter amino acids which are formed as a result of proteolysis in the spreadable processed cheese mixtures made by different types of cheese by using high performance liquid chromatography (HPLC) , and to discover the bitter peptides by using vertical electrophoresis (SDS-PAGE) , also it aimed to study the effect of these cheeses types on the release of the bitterness in the tested mixtures . The results of the amino acids (especially the bitter one) in samples showed significant differences among the tested mixtures compared with the control on 5% trusted level ,with note surpass of the mixture that made by using chider in most of the bitter amino acids, also the charts of electrophoresis showed bands consist of hydrophobic peptides with low molecular weight between 3500-6000 Dalton , which is responsible of the bitter test in the studied mixtures ,also the sensory evaluation results for bitter taste showed significant differences between all mixtures when compared with the control sample .
Full paper in Arabic:pdf
Keywords: Rocessed Cheese ,Peptides, Amino Acids , Bitterness