JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Interpretive Summary
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Silva, S. V.
Right arrow Articles by Malcata, F. X.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Silva, S. V.
Right arrow Articles by Malcata, F. X.
J. Dairy Sci. 88:1947-1954
© American Dairy Science Association, 2005.

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

S. V. Silva and F. X. Malcata

Escola Superior de Biotecnologia, P-4200-072 Porto, Portugal

Corresponding author: F. X. Malcata; e-mail: fxmalcata{at}esb.ucp.pt.

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 ß-casein. The starter culture did not play an active role during the initial stages of ripening.

Key Words: casein hydrolysis • Cynara cardunculus • rennet • RP-HPLC

Abbreviation key: RP-HPLC = reverse-phase high-performance liquid chromatography, WISE = water-insoluble extract, WSE = water-soluble extract.




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
J. M. Ageitos, J. A. Vallejo, M. Poza, and T. G. Villa
Fluorescein thiocarbamoyl-kappa-casein assay for the specific testing of milk-clotting proteases.
J Dairy Sci, October 1, 2006; 89(10): 3770 - 3777.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2005 by the American Dairy Science Association ®.