Proteolysis of β-casein as a marker of Grana Padano cheese ripening

Journal of Dairy Science

Volumn 84, Issue 1, 2001, Pages 60-65

  Gaiaschi, A ^a   Beretta, B ^a   Poiesi, C ^a   Conti, A ^b   Giuffrida, M G ^b   Galli, C L ^a   Restani, P ^a  

^a UNIVERSITY OF BRESCIA   (Italy)

^b Ctro Stud per l'Alimentazione A   (Italy)

Author keywords

Grana cheese; Proteolysis; Ripening; casein

Indexed keywords

CASEIN; CHYMOSIN; MONOCLONAL ANTIBODY; PEPSIN A; PEPTIDE FRAGMENT; PLASMIN;

AMINO ACID SEQUENCE; ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS; TIME;

AMINO ACID SEQUENCE; ANTIBODIES, MONOCLONAL; CASEINS; CHEESE; CHYMOSIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; PEPSIN A; PEPTIDE FRAGMENTS; PLASMIN; TIME FACTORS;

EID: 0035219889     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74452-9     Document Type: Article

References (27)

1. Addeo, F., L. Chianese, A. Salzano, R. Sacchi, U. Cappuccio, P. Ferranti, and A. Malorni. 1992. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese. J. Dairy Res. 59:401-411.
2. Addeo, F., L. Chianese, R. Sacchi, S. S. Musso, P. Ferranti, and A. Malorni. 1994. Characterization of the oligopeptides of Parmigiano-Reggiano cheese. J. Dairy Res. 61:365-374.
3. Boudjellab, N., O. Rolet-Repecaud, and J. C. Collins. 1994. Detection of residual chymosin in cheese by an enzyme-linked immunosorbent assay. J. Dairy Res. 61:101-109.
4. CE Regulation. 1996. Regolamento relativo alla registrazione delle indicazioni geografiche e delle denominazioni di origine nel quadro della procedura di cui all’art. 17 del regolamento (CEE) n. 2081/92 del Consiglio [Certification of Cheeses According to the Production Area and the Production Characteristics]. CE Regulation n. 1107/96, dated June 21st, 1996.
5. Creamer, L. K. 1976. A further study of the action of rennin on β-casein. N.Z. J. Dairy Sci. Technol. 11:30-39.
6. Farkye, N. Y., and P. F. Fox. 1991. Preliminary study on the contribution of plasmin to proteolysis in Cheddar cheese: Cheese containing plasmin inhibitor, 6-aminohexanoic acid. J. Agric. Food Chem. 39:786-788.
7. Farkye, N. Y., and P. F. Fox. 1992. Contribution of plasmin to cheddar cheese ripening: effect of added plasmin. J. Food Res. 59:209-216.
8. Farkye, N. Y., L. J. Kiely, R. S. Allshouse, and P. S. Kindstedt. 1991. Proteolysis in mozzarella cheese during refrigerated storage. J. Dairy Sci. 74:1433-1438.
9. Farkye, N. Y., and C. F. Landkammer. 1992. Milk plasmin activity influence on cheddar cheese quality during ripening. J. Food Sci. 57:622-624, 639.
10. Ferranti, P., E. Itolli, F. Barone, A. Malorni, G. Garro, P. Laezza, L. Chianese, F. Migliaccio, V. Stingo, and F. Addeo. 1997. Combined high resolution chromatographic techniques (FPLC and HPLC) and mass spectrometry based identification of peptides and proteins in Grana Padano cheese. Lait 77:683-697.
11. Fox, P. F. 1989. Proteolysis during cheese manufacture and ripening J. Dairy Sci. 72:1379-1400.
12. s-casein as a marker of Grana Padano cheese ripening. J. Dairy Sci. 83:2733-2739.
13. Galfre, W., S. C. Howe, C. Milstein, G. W. Butcher, and J. C. Howard. 1977. Antibodies to major histocompatibility antigens produced by hybrid cell lines. Nature 266:550-552.
14. Gordon, W. G., and M. L. Groves. 1975. Primary sequence of beta, gamma, and minor casiens. J. Dairy Sci. 58:574-582.
15. Grappin, R., T. C. Rank, and N. F. Olson. 1985. Primary proteolysis of cheese proteins during ripening. A review. J. Dairy Sci. 68:531-540.
16. Green, M. L., and P.M.D. Foster. 1974. Comparison of the rates of proteolysis during ripening of Cheddar cheeses made with calf rennet and swine pepsin as coagulants. J. Dairy Res. 41:269-282.
17. Italian Presidential Decree. 1955. Riconoscimento delle denominazioni circa i metodi di lavorazione, caratteristiche merceologiche e zone di produzione dei formaggi [Certification of Cheeses According to the Production Technologies, The Chemical Characteristics and the Production Area]. D.P.R. n. 1269, dated Oct 30th, 1955.
18. Lawrence, R. C., L. K. Creamer, and J. Gilles. 1987. Texture development during cheese ripening. J. Dairy Sci. 70:1748-1760.
19. Mepham, T. B., P. Gaye, P. Martin, and J. C. Mercier. 1985. Biosynthesis of milk protein. Pages 491-543 in Advanced Dairy Chemistry, Vol.1, P. F. Fox, ed. Elsevier, London.
20. Mulvihill, D. M., and A. McCarthy. 1993. Relationship between plasmin levels in rennet caseins and proteolytic and reological changes on storage of cheese analogues made from these caseins J. Dairy Res. 60:431-438.
21. Neuhoff, V., N. Arold, D. Taube, and W. Ehrhardt. 1988. Improved staining of proteins in polyacrylamide gels including isoelectric focusing gels with clear background at nanogram sensitivity using Coomassie Brilliant Blue G-250 and R-250. Electrophoresis 9:255-262.
22. Resmini, P., S. Saracchi, and G. Miotti. 1980. L’aldeide formica nel formaggio grana padano. I. Sua distribuzione nei prodotti della caseificazione e nel formaggio in maturazione. L’industria del latte 16:3-16.
23. Restani, P., T. Velona, A. Carpen, M. Duranti, and C. L. Galli. 1996a. γ-Casein as a marker of ripening and/or quality of Grana Padano cheese. J. Agric. Food Chem. 44:2026-2029.
24. Restani, P., A. Plebani, T. Velona, G. Cavagni, A. G. Ugazio, C. Poiesi, A. Muraro, and C. L. Galli. 1996b. Use of immunoblotting and monoclonal antibodies to evaluate the residual antigenic activity of milk protein hydrolysed formulas. Clin. Exp Allergy 26:1182-1187.
25. Ribadeau-Dumas, B., G. Brignon, F. Grosclaude, and J. C. Mercier. 1972. Structure primaire de la caseine β bovine. Sequence complete. Eur. J. Biochem. 25:505-514.
26. Tripathi, K. K., and C. W. Gehrke. 1969. Chromatography and characterization of gamma casein. J. Chromatogr. 43:322-331.
27. Visser, S., and K. J. Slangen. 1977. On the specificity of chymosin (rennin) in its action on bovine β-casein. Neth. Milk Dairy J. 31:16-30.