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.
Proteolysis of alphas-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. - 83:12(2000 Dec), pp. 2733-9-2739.
|Titolo:||Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening|
GALLI, CORRADO LODOVICO (Penultimo)
RESTANI, PATRIZIA (Ultimo)
|Parole Chiave:||Antibodies, Monoclonal; Immunoblotting; Caseins; Chymosin; Electrophoresis, Polyacrylamide Gel; Fibrinolysin; Food Handling; Proteins; Amino Acid Sequence; Endopeptidases; Cheese; Time Factors|
|Settore Scientifico Disciplinare:||Settore CHIM/10 - Chimica degli Alimenti|
|Data di pubblicazione:||dic-2000|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3168/jds.S0022-0302(00)75167-8|
|Appare nelle tipologie:||01 - Articolo su periodico|