A cross-linking approach was developed to investigate the distribution of casein components in milk and in commercial cheeses. Cross-linking was carried out with glutaraldehyde, followed by electrophoretic separation of reaction products obtained after different times of exposure to glutaraldehyde. in raw milk alpha(s)-casein and beta-casein showed nearly identical reactivity with glutaraldehyde, while whey proteins did not react. Thus, the method appeared suited to reveal spatial proximity of the reacting proteins. On these bases, the cross-linking procedure was applied to homogenates of 4 commercial cheeses, differing in ripening time, thermal treatment and texture (Mozzarella, Caciotta, Taleggio, and Processed cheese). Kinetics of cross-linking of individual casein components allowed to differentiate among thermally processed and unprocessed ones, with the former giving a reactivity to glutaraldehyde dose to that observed with raw milk. Major differences were found between Taleggio and Caciotta, in which beta-casein and para-kappa-casein seemed the most sensitive indicators of changes in micellar structure associated with cheese ripening.

A cross-linking approach for studying mutual spatial relationships of protein components in cheese / A. Righi, L. Turin, F. Bonomi. - In: MILCHWISSENSCHAFT. - ISSN 0026-3788. - 51:8(1996), pp. 442-446.

A cross-linking approach for studying mutual spatial relationships of protein components in cheese

L. Turin
Secondo
;
F. Bonomi
Ultimo
1996

Abstract

A cross-linking approach was developed to investigate the distribution of casein components in milk and in commercial cheeses. Cross-linking was carried out with glutaraldehyde, followed by electrophoretic separation of reaction products obtained after different times of exposure to glutaraldehyde. in raw milk alpha(s)-casein and beta-casein showed nearly identical reactivity with glutaraldehyde, while whey proteins did not react. Thus, the method appeared suited to reveal spatial proximity of the reacting proteins. On these bases, the cross-linking procedure was applied to homogenates of 4 commercial cheeses, differing in ripening time, thermal treatment and texture (Mozzarella, Caciotta, Taleggio, and Processed cheese). Kinetics of cross-linking of individual casein components allowed to differentiate among thermally processed and unprocessed ones, with the former giving a reactivity to glutaraldehyde dose to that observed with raw milk. Major differences were found between Taleggio and Caciotta, in which beta-casein and para-kappa-casein seemed the most sensitive indicators of changes in micellar structure associated with cheese ripening.
Settore VET/05 - Malattie Infettive degli Animali Domestici
1996
Article (author)
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/198761
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? 0
social impact