Protein Fractions of Ricotta Available on the Polish Market

Authors

  • K. Siemianowski Uniwersytet Warmińsko-Mazurski w Olsztynie, M. Oczapowskiego 7, 10-722 Olsztyn, Wydział Nauki o Żywności, Katedra Mleczarstwa i Zarządzania Jakością
  • D. Mickiewicz Uniwersytet Warmińsko-Mazurski w Olsztynie, M. Oczapowskiego 7, 10-719 Olsztyn, Wydział Nauki o Żywności, Katedra Inżynierii i Aparatury Procesowej

DOI:

https://doi.org/10.26408/104.04

Keywords:

ricotta, protein fractions

Abstract

The aim of this study was to analyze the protein fractions of ricotta available on the Polish market. The experimental material comprised fresh (unripened) ricotta supplied by six manufacturers, purchased in retail in the city of Olsztyn. Ricotta samples were assayed for the content of water and total protein. The proteins contained in the analyzed products were separated, and the percentages of the identified protein fractions were determined. The water content of ricotta ranged from 70.76 to 80.77%, and total protein content ranged from 7.78 to 9.12%. Caseins and whey proteins, including α-lactalbumin, β-lactoglobulin, immuno­globulins, serum albumin and lactoferrin, were identified in the analyzed products. Whey proteins were the predominant protein fraction in ricotta, and their total percentage share of the identified proteins ranged from 62.70 to 95.60%.

References

Borba, K.K.S., Silva, F.A., Madruga, M.S., Queiroga, R.C.R.E., Souza, E.L., Magnani, M., 2014, The Effect of Storage on Nutritional, Textural and Sensory Characteristics of Creamy Ricotta Made from Whey as well as Cow's Milk and Goat's Milk, International Journal of Food Science and Technology, vol. 49, no. 5, s. 1279–1286.

[2] Camini, A., Müller, C.S., Bildhauer, D.C., Souza, C.F.V., 2014, Características físico-químicas de ricotas comercializadas no vale do Taquari, Revista Destaques Acadêmicos, vol. 6, no. 4,s. 96–100.

[3] Esper, L.M.R., Bonets, P.A., Kuaye, A.Y., 2007, Avaliação das características físico-químicas de ricotas comercializadas no município de Campinas-SP e da conformidade das informações nutricionais declaradas nos rótulos, Revista do Instituto Adolfo Lutz, Sao Paulo, Brazil, vol. 66, no. 3, s. 299–304.

[4] Farrell, H.M.Jr., Jimenez-Flores, R., Bleck, G.T., Brown, E.M., Butler, J.E., Creamer, L.K., Hicks, C.L., Hollar, C.M., Ng-Kwai-Hang, K.F., Swaisgood, H.E., 2004, Nomenclature of the Proteins of Cows' Milk-Sixth Revision, Journal of Dairy Science, vol. 87, no. 6, s. 1641–1674.

[5] Fuselli, F., Deluca, A., Montepeloso, E.A., Ibba, G., Tidona, F., Longo, L., Marianella, R.M., 2015, Detection of Fraudulent Addition of Bovine Whey in Water Buffalo Ricotta Cheese by Isoelectric Focusing, Journal of the Science of Food and Agriculture, vol. 95, no.13, s. 2757–2762.

[6] Jasińska, M., Skryplonek, K., 2015, Charakterystyka wybranych cech jakościowych serów ricotta w czasie chłodniczego przechowywania, Towaroznawcze Problemy Jakości, t. 43, nr 2, s. 80–91.

[7] Kolanowski, W., 2005, Serwujemy sery, Przegląd Gastronomiczny, nr 4.

[8] Laemmli, U.K., 1970, Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4, Nature, vol. 227, no. 5259, s. 680–685.

[9] Madureira, A.R., Pereira, C.I., Gomes, A.M.P., Pintado, M.E., Malcata, F.X., 2007, Bovine Whey Proteins – Overview on Their Main Biological Properties, Food Research International, vol. 40, no. 10, s. 1197–1211.

[10] Mucchetti, G., Carminati, D., Pirisi, A., 2002, Ricotta fresca vaccina ed ovina: osservazioni sulle tecniche di produzione e sul prodotto, Latte, vol. 27, no. 2, s. 154–166.

[11] Nongonierma, A.B., FitzGerald, R.J., 2015, Bioactive Properties of Milk Proteins in Humans: A Review, Peptides, vol. 73, s. 20–34.

[12] Pintado, M.E., Macedo, A.C., Malcata, F.X., 2001, Review: Technology, Chemistry and Microbiology of Whey Cheeses, Food Science and Technology International, vol. 7, no. 2, s. 105–116.

[13] Pizzillo, M., Claps, S., Cifuni, G.F., Fedele, V., Rubino, R., 2005, Effect of Goat Breed on the Sensory, Chemical and Nutritional Characteristics of Ricotta Cheese, Livestock Production Science, vol. 94, no. 1–2, s. 33–40.

[14] PN-73/A-86232:1973, Mleko i przetwory mleczarskie. Sery. Metody badań.

[15] PN-EN ISO 8968-2:2004. Mleko. Oznaczanie zawartości azotu. Część 2: Metoda z zastosowaniem bloku do mineralizacji (metoda makro).

[16] Siemianowski, K., Tońska, E., Mickiewicz, D., Szpendowski, J., 2017, An Evaluation of the Nutritional Value of Ricotta Sold on the Polish Market, Folia Pomeranae Universitatis Technologiae Stetinensis seria Agricultura, Alimentaria, Piscaria et Zootechnica, t. 332(41), no. 1, s. 63–72.

[17] Smithers, G.W., 2015, Whey-ing up the Options – Yesterday, Today and Tomorrow, International Dairy Journal, vol. 48, s. 2–14.

[18] Verdi, R.J., Barbano, D.M., Dellavalle, M.E., Senyk, G.F., 1987, Variability in True Protein, Casein, Nonprotein Nitrogen, and Proteolysis in High and Low Somatic Cell Milks, Journal of Dairy Science, vol. 70, no. 2, s. 230–242.

Downloads

Published

2018-09-30

How to Cite

Siemianowski, K., & Mickiewicz, D. (2018). Protein Fractions of Ricotta Available on the Polish Market. Scientific Journal of Gdynia Maritime University, (104), 36–44. https://doi.org/10.26408/104.04

Issue

No. 104 (2018)

Section

Articles

License

Copyright (c) 2018 The Author(s)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain the copyright to their work, licensing it under the Creative Commons Attribution License Attribution 4.0 International licence (CC BY 4.0) which allows articles to be re-used and re-distributed without restriction, as long as the original work is correctly cited. The author retains unlimited copyright and publishing rights.