Hydrolysis of αs- and β-caseins during ripening of Serra cheese
Autor(a) principal: | |
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Data de Publicação: | 1997 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6606 |
Resumo: | 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. |
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Hydrolysis of αs- and β-caseins during ripening of Serra cheeseHydrolysis 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.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaMacedo, A. C.F. X., Malcata2011-10-21T09:34:44Z19971997-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6606porMACEDO, 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) 43-48info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:52Zoai:repositorio.ucp.pt:10400.14/6606Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:02.728500Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Hydrolysis of αs- and β-caseins during ripening of Serra cheese |
title |
Hydrolysis of αs- and β-caseins during ripening of Serra cheese |
spellingShingle |
Hydrolysis of αs- and β-caseins during ripening of Serra cheese Macedo, A. C. |
title_short |
Hydrolysis of αs- and β-caseins during ripening of Serra cheese |
title_full |
Hydrolysis of αs- and β-caseins during ripening of Serra cheese |
title_fullStr |
Hydrolysis of αs- and β-caseins during ripening of Serra cheese |
title_full_unstemmed |
Hydrolysis of αs- and β-caseins during ripening of Serra cheese |
title_sort |
Hydrolysis of αs- and β-caseins during ripening of Serra cheese |
author |
Macedo, A. C. |
author_facet |
Macedo, A. C. F. X., Malcata |
author_role |
author |
author2 |
F. X., Malcata |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Macedo, A. C. F. X., Malcata |
description |
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. |
publishDate |
1997 |
dc.date.none.fl_str_mv |
1997 1997-01-01T00:00:00Z 2011-10-21T09:34:44Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6606 |
url |
http://hdl.handle.net/10400.14/6606 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
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 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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