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|Título:||Influence of the coagulant level on early proteolysis in ovine cheese-like systems made with sterilized milk and Cynara cardunculus|
|Autor:||Silva, S. V.|
Malcata, F. X.
|Citação:||"Journal of Food Science". ISSN 0022-1147. 69:7 (2004) C579-C584|
|Resumo:||The effect of coagulant level on the quality and quantity of protein breakdown during the first 24 h of ripening of cheese-like systems, manufactured with sterilized ovine milk using crude aqueous extracts of Cynara cardunculus as coagulant, was experimentally assessed. Urea-polyacrylamide gel electrophoresis was performed on both water-soluble and water-insoluble cheese extracts to monitor the casein degradation pattern; the ripening extension index and the ripening depth index were thus calculated. Peptides from the water-soluble fraction were isolated by reverse-phase, high-performance liquid chromatography and partially sequenced by Edman degradation. Higher residual coagulant levels in curdled milk led to earlier breakdown of caseins, as expected. The primary cleavage sites were Phe105-Met106 in k-casein, Phe23-Val24 in s1-casein, and Leu127-Thr128, Ser142-Trp143, Leu165-Ser166, and Leu190-Tyr191 in β-casein.|
|Versão do Editor:||The definitive version is available at www3.interscience.wiley.com|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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|Influence of the coagulant level on early proteolysis in ovine cheese-like systems made with sterilized milk and cynara cardunculus.PDF||2,15 MB||Adobe PDF||Ver/Abrir|
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