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Proteolysis of beta-casein as a marker of Grana Padano cheese ripening.
- Source :
-
Journal of dairy science [J Dairy Sci] 2001 Jan; Vol. 84 (1), pp. 60-5. - Publication Year :
- 2001
-
Abstract
- 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.
Details
- Language :
- English
- ISSN :
- 0022-0302
- Volume :
- 84
- Issue :
- 1
- Database :
- MEDLINE
- Journal :
- Journal of dairy science
- Publication Type :
- Academic Journal
- Accession number :
- 11210050
- Full Text :
- https://doi.org/10.3168/jds.S0022-0302(01)74452-9