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EnglishFormaldehyde is added to milk in the production of grana cheese as an antimicrobial agent. In order to study the fate of the formaldehyde, a grana cheese preparation was made using 14C-labelled formaldehyde. The 14C-activity in the cheese was found to be mainly associated with the caseins, but it was not uniformly distributed among the different fractions (α(s), β- and γ-caseins). γ-Casein, separated by electrophoresis, was the most reactive component showing the highest specific activity. In the γ-casein fractions, 99% of 14C-activity was associated with the basic amino acids. The only radioactive reaction product present in the γ-casein fraction was identified by HPTLC and by an amino acid analyser to be spinacine, a condensation product of formaldehyde and histidine. Using the same method, other unknown radioactive products, of much less relevance, were detected in the total casein hydrolysate.
Identification of spinacine as the principal reaction product of γ-casein with formaldehyde in cheese / P. Restani, P. Campagner, A. Fiecchi, P. Resmini, C.L. Galli. - In: FOOD AND CHEMICAL TOXICOLOGY. - ISSN 0278-6915. - 26:5(1988 May), pp. 441-446.
| Titolo: | Identification of spinacine as the principal reaction product of γ-casein with formaldehyde in cheese | |
| Autori: | RESTANI, PATRIZIA (Primo) RESMINI, PIERPAOLO (Penultimo) GALLI, CORRADO LODOVICO (Ultimo) | |
| Settore Scientifico Disciplinare: | Settore BIO/14 - Farmacologia | |
| Data di pubblicazione: | mag-1988 | |
| Rivista: | ||
| URL: | http://www.ncbi.nlm.nih.gov/pubmed/3391467 | |
| Tipologia: | Article (author) | |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/0278-6915(88)90055-5 | |
| Appare nelle tipologie: | 01 - Articolo su periodico |
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