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|Título:||Partial identification of water-soluble peptides released at early stages of proteolysis in sterilized ovine cheese-like systems: Influence of type of coagulant and starter|
|Autor:||Silva, S. V.|
Malcata, F. X.
|Editora:||American Dairy Science Association|
|Citação:||SILVA, S. V.; MALCATA, F.X. - Partial identification of water-soluble peptides released at early stages of proteolysis in sterilized ovine cheese-like systems: Influence of type of coagulant and starter. Journal of Dairy Science. ISSN 0022-0302. 88:6 (2005) 1947-1954|
|Resumo:||Cheese-like systems were manufactured from sterilized ovine milk, using crude aqueous extracts of Cynara cardunculus or cardosin A isolated therefrom as clotting agent. The effect of adding a commercial starter culture was also assessed. The impact of the type of coagulant used during the initial 24 h of proteolysis was evaluated via separation of peptides in the watersoluble extracts by reverse-phase HPLC, followed by partial sequencing via Edman degradation. Cardosin A accounted for most events of primary proteolysis. The major cleavage sites were Phe105-Met106 in κ-casein, and Leu127-Thr128, Ser142-Trp143, Leu165-Ser166, and Leu190-Tyr191 in β-casein. The starter culture did not play an active role during the initial stages of ripening.|
|Versão do Editor:||http://www.sciencedirect.com/science/article/pii/S0022030205728708|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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|Partial Identification of Water-Soluble Peptides Released at Early.PDF||1 MB||Adobe PDF||Ver/Abrir|
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