Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening.
J Dairy Sci
; 83(12): 2733-9, 2000 Dec.
Article
in En
| MEDLINE
| ID: mdl-11132839
ABSTRACT
Since casein proteolysis has a critical role in defining the typical characteristics of Grana Padano cheese, we evaluated the hydrolysis of alphas-casein during the ripening process. Thanks to the high specificity of the anti-alphas((alphas1 + alphas2)-casein monoclonal antibody and amino acid sequence determination, it was possible to identify three main alphas-casein-derived polypeptides in cheese alphaa, alphab, and alphac. Their production by the three enzymes most involved in cheese proteolysis (pepsin, chymosin, and plasmin) was evaluated by performing in vitro digestions. Data showed that alphaa was released in cheese mainly by the chymosin attack, while alphab and alphac were due to the action of plasmin. A significant correlation between the abundance of some polypeptides and ripening process was shown.
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Collection:
01-internacional
Database:
MEDLINE
Main subject:
Endopeptidases
/
Caseins
/
Cheese
/
Food Handling
Type of study:
Prognostic_studies
Language:
En
Journal:
J Dairy Sci
Year:
2000
Document type:
Article
Affiliation country:
Italy
Publication country:
EEUU
/
ESTADOS UNIDOS
/
ESTADOS UNIDOS DA AMERICA
/
EUA
/
UNITED STATES
/
UNITED STATES OF AMERICA
/
US
/
USA