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Authors
Advisor(s)
Abstract(s)
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.
Description
Keywords
Casein hydrolysis Cynara cardunculus Rennet RP-HPLC
Pedagogical Context
Citation
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
Publisher
American Dairy Science Association