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

• Type: Article in International Scientific Journal
• Date: 2005

Authors

Silva, SV (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Journal of Dairy Science

Vol. 88

Pages: 1947-1954

ISSN: 0022-0302

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 13 Citations

Scopus - 16 Citations

Other information

Authenticus ID: P-000-32M

Abstract (EN): 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 water-soluble 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 kappa-casein, and Leu127-Thr128, Ser142-Trp143, Leu165-Ser166, and Leu190-Tyr191 in beta-casein. The starter culture did not play an active role during the initial stages of ripening.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8