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.
Proteolysis of beta-casein as a marker of Grana Padano cheese ripening / A. Gaiaschi, B. Beretta, C. Poiesi, A. Conti, M. G. Giuffrida, C. L. Galli, P. Restani. - In: JOURNAL OF DAIRY SCIENCE. - ISSN 0022-0302. - 84:1(2001 Jan), pp. 60-65.
|Titolo:||Proteolysis of beta-casein as a marker of Grana Padano cheese ripening|
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|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3168/jds.S0022-0302(01)74452-9|
|Appare nelle tipologie:||01 - Articolo su periodico|