51
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Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.07.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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52
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Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; a Brazilian semi-hard cows variety. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.07.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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53
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54
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55
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Sforza S, Galaverna G, Dossena A, Marchelli R, Neviani E, Pinelli C. Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometry. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2004; 10:421-427. [PMID: 15187301 DOI: 10.1255/ejms.603] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The oligopeptide fractions of Grana Padano and Parmigiano Reggiano cheese samples, at various stages of ageing (6, 12, 18 and 24 months), were analysed by means of high-performance liquid chromatography coupled to electrospray ionisation mass spectrometry (ESI-MS). The main oligopeptides (< 5000 Da) present in the samples were extracted by using an originally developed method which allowed good enrichment of the oligopeptide fractions and identified according to their molecular weights. The casein sequences compatible with the found molecular weights were determined and the exact oligopeptide sequences were identified by using the fragmentation peaks originated by in-source collisionally-induced dissociation (CID). The ESI-MS method reported here allowed the sequence identification of oligopeptides very quickly with a single liquid chromatography-mass spectrometry run. Oligopeptides were also semi-quantified by comparison with a suitable internal standard (the dipeptide phenylalanyl-phenylalanine, Phe-Phe). This methodology demonstrated that, as far as the main oligopeptides are concerned, Grana Padano and Parmigiano Reggiano presented very similar composition. Anyway, the evolution of the fractions during ageing time was characteristically distinct among the two cheeses: in Grana Padano cheeses most of the oligopeptides reached a maximum at 12 months of ageing and then decreased, whereas in Parmigiano Reggiano cheeses the oligopeptide amounts were usually lower and had a less regular trend. The reason for this different behaviour may be ascribed to the different production techniques.
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Affiliation(s)
- Stefano Sforza
- Department of Organic and Industrial Chemistry, University of Parma, Parco Area delle Scienze 17/a, I-43100, Parma, Italy.
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56
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Singh T, Drake M, Cadwallader K. Flavor of Cheddar Cheese: A Chemical and Sensory Perspective. Compr Rev Food Sci Food Saf 2003; 2:166-189. [DOI: 10.1111/j.1541-4337.2003.tb00021.x] [Citation(s) in RCA: 260] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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57
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Sihufe G, Zorrilla S, Rubiolo A. Casein Degradation of Fynbo Cheese Salted with NaCl/KCl Brine and Ripened at Various Temperatures. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb14125.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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58
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Prieto B, Franco I, Prieto JG, Bernardo A, Carballo J. Proteolytic and lipolytic changes during the ripening of Leon raw cow's milk cheese, a Spanish traditional variety. Int J Food Sci Technol 2002. [DOI: 10.1046/j.1365-2621.2002.00596.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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59
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Silva S, Barros R, Malcata F. Hydrolysis of Caseins By Extracts of Cynara Cardunculus Precipitated by Ammonium Sulfate. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08717.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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60
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ARYANA KAYANUSHJ, HAQUE ZAHURU. MICROSTRUCTURE OF JARLSBERG TYPE AND EDAM CHEESES AS INFLUENCED BY MATURATION. J FOOD QUALITY 2001. [DOI: 10.1111/j.1745-4557.2001.tb00613.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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61
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Study of the biochemical changes during ripening of Ahumado de Áliva cheese: a Spanish traditional variety. Food Chem 2001. [DOI: 10.1016/s0308-8146(01)00164-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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62
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63
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64
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Madsen JS, Ardö Y. Exploratory study of proteolysis, rheology and sensory properties of Danbo cheese with different fat contents. Int Dairy J 2001. [DOI: 10.1016/s0958-6946(01)00080-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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65
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Hynes ER, Meinardi CA, Sabbag N, Cattaneo T, Candioti MC, Zalazar CA. Influence of milk-clotting enzyme concentration on the alphas1-casein hydrolysis during soft cheeses ripening. J Dairy Sci 2001; 84:1335-40. [PMID: 11417690 DOI: 10.3168/jds.s0022-0302(01)70163-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
We studied the influence of the dose of milk-clotting enzyme on alphas1-CN degradation, soluble nitrogen production, and sensory profile for an Argentinean soft cheese: Cremoso Argentino. Five different types of cheeses were produced: 1) control cheeses with normal technology, 2) cheeses with inactivated milk-clotting enzyme, 3) cheeses with inactivated milk-clotting enzyme, without starter (acidified with glucono delta lactone), 4) cheeses with a half dose of milk-clotting enzyme, and 5) cheeses with a double dose of milk-clotting enzyme. Proteolysis was assessed by isoelectric focusing electrophoresis of the insoluble fraction at pH 4.6, followed by densitometric quantification. Soluble nitrogen at pH 4.6, expressed as a percentage of total nitrogen and defined as ripening index was also performed. A sensorial panel evaluated the cheeses at the end of ripening. The hydrolysis level of alphas1-CN depended on the milk-clotting enzyme dose used in cheese making. Cheeses without active coagulant did not show degradation at the end of ripening, while cheeses with half and whole doses showed proportional degradations to coagulant dose. Cheese with a double dose of coagulant did not show higher alphas1-CN hydrolysis than normal cheese. No difference was found between cheeses with and without microbiological starter, indicating that the selected culture, composed of thermophilic strains, was unable to attack the whole casein. A high linear correlation was found between ripening index and the relation Sensorial characteristics of cheeses agree with objective analysis. Cheeses without active coagulant were hard and crumbly, while cheeses with normal dose were soft and creamy.
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Affiliation(s)
- E R Hynes
- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero, Santa Fe, Argentina
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66
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Tavaria FK, Sousa M, Malcata F. Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00213-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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67
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68
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Gaiaschi A, Beretta B, Poiesi C, Conti A, Giuffrida MG, Galli CL, Restani P. Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening. J Dairy Sci 2000; 83:2733-9. [PMID: 11132839 DOI: 10.3168/jds.s0022-0302(00)75167-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
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.
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Affiliation(s)
- A Gaiaschi
- Inst. Pharmacological Sciences, University of Milan, Italy
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69
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70
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Silva SV, Malcata F. Comparative catalytic activity of two plant proteinases upon caprine caseins in solution. Food Chem 2000. [DOI: 10.1016/s0308-8146(00)00157-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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71
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72
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Léonil J, Gagnaire V, Mollé D, Pezennec S, Bouhallab S. Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides. J Chromatogr A 2000; 881:1-21. [PMID: 10905689 DOI: 10.1016/s0021-9673(00)00071-6] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The following review describes the development of mass spectrometry off-line and on-line coupled with liquid chromatography to the analysis of food proteins. It includes the significant results recently obtained in the field of milk, egg and cereal proteins. This paper also outlines the research carried out in the area of food protein hydrolysates, which are important components in foodstuffs due to their functional properties. Liquid chromatography and mass spectrometry have been particularly used for the characterization of food peptides and especially in dairy products.
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Affiliation(s)
- J Léonil
- INRA Laboratoire de Recherches de Technologie Laitière, Rennes, France.
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73
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Considine T, Healy Á, Kelly A, McSweeney P. Proteolytic specificity of elastase on bovine αs1-casein. Food Chem 2000. [DOI: 10.1016/s0308-8146(99)00217-4] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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74
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Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00016-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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75
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Silva SV, Malcata F. On the activity and specificity of cardosin B, a plant proteinase, on ovine caseins. Food Chem 1999. [DOI: 10.1016/s0308-8146(99)00126-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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76
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Considine T, Healy A, Kelly A, McSweeney P. Proteolytic specificity of elastase on bovine β-casein. Food Chem 1999. [DOI: 10.1016/s0308-8146(99)00065-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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77
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Malin EL, Brown EM. Molecular modelling of conformational changes in solvated αs1-casein peptides. Int Dairy J 1999. [DOI: 10.1016/s0958-6946(99)00062-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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78
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Coskun H, Sienkiewicz T. Degradation of milk proteins by extracellular proteinase frombrevibacterium linensflk‐61. FOOD BIOTECHNOL 1999. [DOI: 10.1080/08905439909549977] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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79
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Michaelidou A, Alichanidis E, Urlaub H, Polychroniadou A, Zerfiridis GK. Isolation and identification of some major water-soluble peptides in Feta cheese. J Dairy Sci 1998; 81:3109-16. [PMID: 9891258 DOI: 10.3168/jds.s0022-0302(98)75875-8] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Peptides were isolated from the water-soluble fraction of Feta cheese by reversed-phase HPLC in three successive steps. Peptide sequencing was performed by automatic Edman degradation. Most of the peptides originated from alpha s1-casein (CN), especially from the N-terminal half of the molecule. Two peptides originated from the C-terminal domain of beta-CN. Only one peptide, which was rich in histidine, originated from kappa-CN. beta-Lactoglobulin and alpha-lactalbumin were also identified in the water extract of Feta cheese. The origin of most of these peptides could be explained on the basis of known specificities of chymosin and lactococcal cell-wall proteinases.
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80
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Sousa M, Malcata F. Proteolysis of Ovine and Caprine Caseins in Solution by Enzymatic Extracts from Flowers of Cynara cardunculus. Enzyme Microb Technol 1998. [DOI: 10.1016/s0141-0229(97)00173-7] [Citation(s) in RCA: 45] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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81
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GOBBETTI MARCO, SMACCHI EMANUELE, STEPANIAK LESZEK, CREA FRANCESCA, FOX PATRICKF. PURIFICATION AND CHARACTERIZATION OF AN ENDOPEPTIDASE FROM PSEUDOMONAS FLUORESCENS ATCC 948. J Food Biochem 1998. [DOI: 10.1111/j.1745-4514.1998.tb00228.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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82
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Imafidon GI, Farkye NY, Spanier AM. Isolation, purification, and alteration of some functional groups of major milk proteins: a review. Crit Rev Food Sci Nutr 1997; 37:663-89. [PMID: 9408731 DOI: 10.1080/10408399709527794] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
This review covers selected methods of isolation and purification of mainly alpha s-casein, beta-casein, kappa-casein, beta-lactoglobulin, and alpha-lactalbumin. Selected methods of alteration of some functional groups of these proteins also were reviewed. Isolation and purification of milk proteins per se are methods of modifying the individual milk proteins. Gram quantities of these proteins can now be purified in a relatively short time using ion-exchange resins. Due to the prominent use of non-food-grade reagents in the procedures for preparation of these milk proteins, individual proteins are not maximally utilized for the manufacture of food/feed and pharmaceutical products. Therefore, intensive research efforts are needed to obviate the problems associated with underutilization of milk proteins.
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83
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Herraiz T. Sample preparation and reversed phase-high performance liquid chromatography analysis of food-derived peptides. Anal Chim Acta 1997. [DOI: 10.1016/s0003-2670(97)00199-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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84
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85
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Akuzawa R, Tottori A, Tsukahara K, Okitani A. Purification and characterization of a cysteine proteinase from Lactococcus lactis ssp. lactis IAM 1198. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(97)00031-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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86
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ZORRILLA SUSANAE, RUBIOLO AMELIAC. Kinetics of Casein Degradation during Ripening of Fynbo Cheese Salted with NaCl/KCl Brine. J Food Sci 1997. [DOI: 10.1111/j.1365-2621.1997.tb04007.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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87
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Exterkate FA, Lagerwerf FM, Haverkamp J, van Schalkwijk S. The selectivity of chymosin action on αs1- and β-caseins in solution is modulated in cheese. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(96)00047-7] [Citation(s) in RCA: 47] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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88
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89
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Fox PF, Wallace JM, Morgan S, Lynch CM, Niland EJ, Tobin J. Acceleration of cheese ripening. Antonie Van Leeuwenhoek 1996; 70:271-97. [PMID: 8879411 DOI: 10.1007/bf00395937] [Citation(s) in RCA: 123] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd through the action of numerous enzymes derived from the cheese milk, the coagulant, starter and non-starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable. Consequently, there are economic and possibly technological incentives to accelerate ripening. The principal methods by which this may be achieved are: an elevated ripening temperature, modified starters, exogenous enzymes and cheese slurries. The advantages, limitations, technical feasibility and commercial potential of these methods are discussed and compared.
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Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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90
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Ramalho-Santos M, Veríssimo P, Faro C, Pires E. Action on bovine alpha s1-casein of cardosins A and B, aspartic proteinases from the flowers of the cardoon Cynara cardunculus L. BIOCHIMICA ET BIOPHYSICA ACTA 1996; 1297:83-9. [PMID: 8841384 DOI: 10.1016/0167-4838(96)00103-3] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The cleavage of purified bovine alpha s1-casein separately by cardosin A and cardosin B, two distinct milk-clotting aspartic proteinases (APs) present in the stigmas of the plant Cynara cardunculus L., was studied. Casein digestion peptides were separated either by SDS-PAGE or by reverse-phase HPLC, and their N-terminal amino acid sequences were subsequently determined by automated Edman degradation, thus identifying the cleavage sites. Results showed that both enzymes exert a similar but distinct action on bovine alpha s1-casein. In common they have the preference for the bond Phe23-Phe24, and the cleavage of Trp164-Tyr165 and Phe153-Tyr154. Cardosin A also cleaves the bond Tyr165-Tyr166, whereas Cardosin B cleaves an extra type of bond, Phe150-Arg151, revealing a slightly broader specificity. A model for the action of both enzymes on bovine alpha s1-casein is proposed and discussed. In comparison with the reported action of chymosin on bovine alpha s1-casein, both cardosins proved to have a broader specificity towards this particular substrate due to a higher ability to cleave bonds between residues with large hydrophobic side-chains.
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Affiliation(s)
- M Ramalho-Santos
- Departamento de Bioquímica, Faculdade de Ciências e Tecnologia, Universidade de Coimbra, Portugal
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91
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Stepaniak L, Gobbetti M, Sørhaug T, Fox PF, Højrup P. Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from bovine beta-casein by chymosin, trypsin or chymotrypsin. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1996; 202:329-33. [PMID: 8638436 DOI: 10.1007/bf01206106] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Peptides inhibitory to the 70-kDa endopeptidase (PepO) from the cytoplasm of Lactococcus lactis ssp. lactis MG1363 were isolated from the supernatant (pH 4.6) of chymosin, tryptic and alpha-chymotryptic hydrolysates of beta-casein (beta-CN) by reversed-phase HPLC and identified by sequencing and mass spectrometry. Chymosin released beta-CN f193-209, kinetic constant (Ki) of which for inhibition of PepO was 60 microM. This peptide also inhibited (Ki = 1700 microM) the 95-kDa aminopeptidase (PepN) from L. lactis ssp. lactis MG 1363. Trypsin released two PepO-inhibitory peptides: one, beta-CN f69-97, was not degradable by PepO (Ki = 4.7 microM), while the other, beta-CN f141-163, was degradable by PepO but competitively inhibited hydrolysis of methionine enkephalin by PepO. A peptide, beta-CN f69-84, which inhibited PepO with a Ki of 8.1 microM, was isolated from the alpha-chymotryptic hydrolysate. Peptides released from beta-CN by trypsin or chymotrypsin had very little inhibitory activity against PepN. PepO degraded beta-CN f193-209 very slowly compared with the hydrolysis of methionine enkephalin. All four inhibitory peptides (beta-CN f193-209, f69-97, f69-84, f141-163) were readily degraded by thermolysin.
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Affiliation(s)
- L Stepaniak
- Department of Food Science, Agricultural University of Norway, As, Norway
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92
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Larsen LB, Benfeldt C, Rasmussen LK, Petersen TE. Bovine milk procathepsin D and cathepsin D: coagulation and milk protein degradation. J DAIRY RES 1996; 63:119-30. [PMID: 8655737 DOI: 10.1017/s0022029900031599] [Citation(s) in RCA: 80] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Cathepsin D is an indigenous aspartic proteinase in bovine milk. By competitive enzyme-linked immunosorbent assay the amount of immunoreactive cathepsin D and procathepsin D in bovine skim milk was estimated to be 0.4 microgram/ml. Immunoreactive cathepsin D purified from whey consisted of a small fraction of mature cathepsin D, but the major form was the proenzyme procathepsin D. A preparation of bovine milk procathepsin D was, like mature cathepsin D, able to degrade purified alpha s1-, alpha s2-, beta- and kappa-casein and alpha-lactalbumin, while beta-lactoglobulin was resistant to cleavage. The cleavage sites in these proteins were determined and compared with those of chymosin. Cathepsin D was capable of generating the alpha s1-I, beta-I, beta-II and beta-III fragments originally described from the action of chymosin on the respective caseins, and these fragments were subjected to further proteolysis. Cathepsin D was also able to liberate the caseinomacropeptide from purified kappa-casein, and to coagulate bovine skim milk. This demonstrated that milk contains an indigenous coagulation enzyme present mainly in the whey fraction.
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Affiliation(s)
- L B Larsen
- Protein Chemistry Laboratory, University of Aarbus, Denmark
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93
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Fox PF, O'Connor TP, McSweeney PL, Guinee TP, O'Brien NM. Cheese: physical, biochemical, and nutritional aspects. ADVANCES IN FOOD AND NUTRITION RESEARCH 1996; 39:163-328. [PMID: 8794552 DOI: 10.1016/s1043-4526(08)60075-3] [Citation(s) in RCA: 116] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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94
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Akuzawa R, Okitani A. Purification and Characterization of a Cysteine Proteinase with Low Activation Energy from Lactococcus lactis ssp. lactis IAM 1198. J Dairy Sci 1995. [DOI: 10.3168/jds.s0022-0302(95)76889-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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95
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Singh TK, Fox PF, Healy A. Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction. J DAIRY RES 1995; 62:629-40. [PMID: 8568032 DOI: 10.1017/s0022029900031368] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
The water-soluble extract of Cheddar cheese was fractionated by diafiltration using 10 kDa cut-off membranes. Peptides were isolated from the diafiltrate retentate by chromatography on DEAE-cellulose with a linear NaCl gradient in 50 mM-Tris-HCl. pH 8.6, and reversed-phase HPLC or electroblotting from urea-PAGE gels. Peptides were identified by determining N-terminal amino acid sequences and mass spectrometry. Most (45) of the total 51 peptides identified in the diafiltrate retentate originated from beta-casein, especially from a short region in the N-terminal half of the molecule. Only six peptides originated from alpha s1-casein; beta-lactoglobulin was also identified in the retentate. The origin of most of these peptides could be explained on the basis of known specificities of lactococcal cell envelope proteinases.
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Affiliation(s)
- T K Singh
- Department of Food Chemistry, University College, Cork, Irish Republic
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96
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Characterization of the principal intracellular endopeptidase from Lactococcus lactis subsp. lactis MG1363. Int Dairy J 1995. [DOI: 10.1016/0958-6946(95)00045-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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97
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Tunick MH, Malin EL, Smith PW, Holsinger V. Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. Int Dairy J 1995. [DOI: 10.1016/0958-6946(95)00026-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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98
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Exterkate FA, Alting AC, Slangen CJ. Conversion of αs1-Casein-(24-199)-Fragment and β-Casein under Cheese Conditions by Chymosin and Starter Peptidases. Syst Appl Microbiol 1995. [DOI: 10.1016/s0723-2020(11)80442-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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99
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Malin EL, Tunick MH, Smith PW, Holsinger VH. Inhibition of proteolysis in mozzarella cheese prepared from homogenized milk. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1995; 367:237-46. [PMID: 7572365 DOI: 10.1007/978-1-4615-1913-3_14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- E L Malin
- Eastern Regional Research Center, ARS, USDA, Philadelphia, PA 19118, USA
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100
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Malin EL, Brown EM. Influence of casein peptide conformations on textural properties of cheese. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1995; 367:303-10. [PMID: 7572370 DOI: 10.1007/978-1-4615-1913-3_18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- E L Malin
- Agricultural Research Service, United States Department of Agriculture, Philadelphia, PA 19118, USA
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