Publication
Hydrolysis of αs- and β-caseins during ripening of Serra cheese
| dc.contributor.author | Macedo, A. C. | |
| dc.contributor.author | F. X., Malcata | |
| dc.date.accessioned | 2011-10-21T09:34:44Z | |
| dc.date.available | 2011-10-21T09:34:44Z | |
| dc.date.issued | 1997 | |
| dc.description.abstract | Hydrolysis of the major caseins in Serra cheese manufactured from raw sheep's milk coagulated with a plant rennet (Cynara cardunculus, L.) was monitored by urea-PAGE electrophoresis throughout a 35 day ripening period (with sampling at 0, 7, 21 and 35 days) and throughout the cheesemaking season (with sampling at November, February and May). The αs- and β-caseins were degraded up to 82 and 76%, respectively, by 35 days of ripening. The αs-casein variants (αs2- and αs3-) displayed similar degradation patterns to one another, but different from those of β-casein variants (β1- and β2-). Although the αs-caseins were broken down more slowly than β-caseins at early stages of ripening (97, 95, 80, and 60% of αs2-, αs3-, β1-, and β2-caseins, respectively, were still intact by 7 days), this observation was reversed for later stages of ripening (18, 18, 30, and 20% of αs2-, αs3-, β1− and β2-caseins, respectively, were still intact by 35 days of ripening). The position along the cheese-making season significantly affected the hydrolysis of only the β2- and αs3-caseins. Degradation of αs3-casein was slower in February than in November or May for 21-day old cheeses; cheeses ripened for 7 days or 21 days showed more intact β2-casein when manufactured in May than in November or February. The magnitude of the correlation coefficients pertaining to concentrations of intact αs- and β-caseins indicated that the products of proteolytic breakdown with higher mobility than αs-caseins (tentatively termed α1-I, α2-I, and α3-I) were preferentially correlated with αs-caseins, the products of proteolytic breakdown with mobility between β-caseins and αs-caseins (tentatively termed β1 and β1-I) were preferentially correlated with β1 and β2-caseins rather than with αs-caseins, and the products of proteolytic breakdown with the highest mobility (tentatively termed α/β1-II and α/β2-II) were preferentially correlated with β-caseins. | por |
| dc.identifier.citation | MACEDO, A. C. ; MALCATA, F. X. - Hydrolysis of αs- and β-caseins during ripening of Serra cheese.Food Chemistry. ISSN 0308-8146. 58:1-2 (1997) 43-48 | por |
| dc.identifier.uri | http://hdl.handle.net/10400.14/6606 | |
| dc.language.iso | por | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.relation.publisherversion | doi:10.1016/S0308-8146(96)00194-X | por |
| dc.title | Hydrolysis of αs- and β-caseins during ripening of Serra cheese | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Macedo | |
| person.givenName | Angela | |
| person.identifier.ciencia-id | E116-EC15-79C5 | |
| person.identifier.orcid | 0000-0002-6854-9855 | |
| person.identifier.scopus-author-id | 7101906752 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | 6601534a-2130-4525-bf92-604e4831bb9a | |
| relation.isAuthorOfPublication.latestForDiscovery | 6601534a-2130-4525-bf92-604e4831bb9a |