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Titolo:
ANALYSIS OF CASEIN DEGRADATION IN TILSIT CHEESES
Autore:
BOCKELMANN W; HOPPESEYLER T; LICK S; HELLER KJ;
Indirizzi:
FED DAIRY RES CTR,INST MICROBIOL,POB 60 69 D-24121 KIEL GERMANY
Titolo Testata:
Kieler Milchwirtschaftliche Forschungsberichte
fascicolo: 2, volume: 50, anno: 1998,
pagine: 105 - 113
SICI:
0023-1347(1998)50:2<105:AOCDIT>2.0.ZU;2-3
Fonte:
ISI
Lingua:
ENG
Soggetto:
BREVIBACTERIUM-LINENS; CAPILLARY ELECTROPHORESIS; EXTRACELLULAR PROTEINASE; PROTEOLYTIC SYSTEM; MILK-PROTEINS; PURIFICATION; BACTERIA; PRODUCTS; STARTER;
Keywords:
CASEIN DEGRADATION; LACTIC BACTERIA; TILSIT CHEESE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
32
Recensione:
Indirizzi per estratti:
Citazione:
W. Bockelmann et al., "ANALYSIS OF CASEIN DEGRADATION IN TILSIT CHEESES", Kieler Milchwirtschaftliche Forschungsberichte, 50(2), 1998, pp. 105-113

Abstract

Extraction methods for proteins and peptides from cheese have been optimized for the subsequent analysis of the ripening of Tilsit cheeses. Proteins were extracted with a reducing alkaline buffer containing high concentrations of urea. Small peptides (< 10 kDa) were extracted with an acidic citrate buffer. Analysis of casein breakdown revealed only a small additional effect of the surface flora. This was only visible in the surface region (0-0.5 cm depth). Most of the casein degradation was shown to be caused by plasmin, rennet, and starter or non-starter proteinases. It was independent of the presence of a surface flora. However, analysis of low molecular weight peptides showed a large number of additional peaks in the surface region of smeared Tilsit cheese(0-0.5 cm depth). Results indicate that the very intense aroma of smear cheeses after only weeks of ripening is due to the accelerated turnover of peptides and probably amino acids to aromatic compounds.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/07/20 alle ore 12:44:17