Proteolysis has a critical role in defining the typical organoleptic characteristics of Grana Padano, a well-known Italian cheese. During the ripening process, hydrolysis of beta-casein produces different fragments, the most abundant and widely studied of which are gamma-caseins, three polypeptides containing the HOOC-terminal portion of beta-casein. By sodium dodecyl sulfate-PAGE and a specific anti-beta-casein monoclonal antibody, two beta-casein-derived bands were identified in Grana Padano cheese: betaa and betab. Thanks to the identification of the amino acid sequences, it was shown that: a) betaa contains gamma1-casein [beta-casein (29-209)] and the correlated peptide [beta-casein (30-209)]; b) betab contains gamma2-casein [beta-casein (106-209)] and gamma3-casein [beta-casein (108-209)]. The production of betaa and betab by the three enzymes most involved in cheese proteolysis (pepsin, chymosin, and plasmin) was evaluated by performing in vitro digestions. A significant correlation between abundance of some polypeptides and ripening process was shown.
Titolo: | Proteolysis of beta-casein as a marker of Grana Padano cheese ripening |
Autori: | GALLI, CORRADO LODOVICO (Penultimo) RESTANI, PATRIZIA (Ultimo) |
Parole Chiave: | Antibodies, Monoclonal; Peptide Fragments; Caseins; Chymosin; Electrophoresis, Polyacrylamide Gel; Fibrinolysin; Pepsin A; Food Handling; Amino Acid Sequence; Cheese; Time Factors |
Settore Scientifico Disciplinare: | Settore BIO/14 - Farmacologia Settore CHIM/10 - Chimica degli Alimenti |
Data di pubblicazione: | gen-2001 |
Rivista: | |
Tipologia: | Article (author) |
Digital Object Identifier (DOI): | 10.3168/jds.S0022-0302(01)74452-9 |
Appare nelle tipologie: | 01 - Articolo su periodico |