Formaldehyde 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 (alpha s, beta- and gamma-caseins). gamma-Casein, separated by electrophoresis, was the most reactive component showing the highest specific activity. In the gamma-casein fractions, 99% of 14C-activity was associated with the basic amino acids. The only radioactive reaction product present in the gamma-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 gamma-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. 441-6-446.
|Titolo:||Identification of spinacine as the principal reaction product of gamma-casein with formaldehyde in cheese|
RESTANI, PATRIZIA (Primo)
GALLI, CORRADO LODOVICO (Ultimo)
|Parole Chiave:||Caseins; Formaldehyde; Chromatography, Thin Layer; Chromatography, Ion Exchange; Pyridines; Cheese; Chromatography, High Pressure Liquid; Imidazoles|
|Settore Scientifico Disciplinare:||Settore CHIM/10 - Chimica degli Alimenti|
Settore BIO/14 - Farmacologia
|Data di pubblicazione:||mag-1988|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/0278-6915(88)90055-5|
|Appare nelle tipologie:||01 - Articolo su periodico|