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http://hdl.handle.net/10400.14/6738
Título: | 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 |
Autor: | Silva, S. V. Malcata, F. X. |
Palavras-chave: | Casein hydrolysis Cynara cardunculus Rennet RP-HPLC |
Data: | 2005 |
Editora: | American Dairy Science Association |
Citação: | SILVA, S. V.; MALCATA, F.X. - 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. Journal of Dairy Science. ISSN 0022-0302. 88:6 (2005) 1947-1954 |
Resumo: | 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 watersoluble 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 κ-casein, and Leu127-Thr128, Ser142-Trp143, Leu165-Ser166, and Leu190-Tyr191 in β-casein. The starter culture did not play an active role during the initial stages of ripening. |
Peer review: | yes |
URI: | http://hdl.handle.net/10400.14/6738 |
Versão do Editor: | http://www.sciencedirect.com/science/article/pii/S0022030205728708 |
Aparece nas colecções: | ESB - Artigos / Articles |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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Partial Identification of Water-Soluble Peptides Released at Early.PDF | 1 MB | Adobe PDF | Ver/Abrir |
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