Casein phosphopeptides (CPP) which develop in Grana Padano cheese at different ages were isolated by precipitation with Ba2+ and analysed by HPLC. Profiles were complex throughout the period between 4 and 38 months. CPP in a cheese sample 14 months old were identified by a combination of fast atom bombardment-mass spectrometry and Edman degradation. They were found to consist of a mixture of components derived from three parent peptides, β-CNf(7-28)4P, α(s1)-CNf(61-79)4P and α(s2)-CNf(7-21)4P. In total, 45 phosphopeptides were identified: 24 from α-CN, 16 from α(s1)-CN and 5 from α(s2)-CN. The presence of aminopeptidase activity during cheese ripening was deduced from the presence of a number of CPP of different lengths with the loss of one or more residues from the N-terminus. The longest had C-terminal lysine and seemed to be progressively hydrolysed by carboxypeptidases A and B to shorter peptides. CPP in cheese appeared to be shortened plasmin-mediated products. Moreover, those most resistant to further hydrolysis contained at least three closely located phosphoserine residues. The anticariogenic activity of CPP is also discussed.
Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening / P. Ferranti, F. Barone, L. Chianese, F. Addeo, A. Scaloni, L. Pellegrino, P. Resmini. - In: THE JOURNAL OF DAIRY RESEARCH. - ISSN 0022-0299. - 64:4(1997), pp. 601-615.
Titolo: | Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening |
Autori: | PELLEGRINO, LUISA MARIA (Penultimo) RESMINI, PIERPAOLO (Ultimo) |
Settore Scientifico Disciplinare: | Settore AGR/15 - Scienze e Tecnologie Alimentari |
Data di pubblicazione: | 1997 |
Rivista: | |
Tipologia: | Article (author) |
Digital Object Identifier (DOI): | http://dx.doi.org/10.1017/S0022029997002392 |
Appare nelle tipologie: | 01 - Articolo su periodico |