scholarly journals Proteolysis of β-Casein as a Marker of Grana Padano Cheese Ripening

2001 ◽  
Vol 84 (1) ◽  
pp. 60-65 ◽  
Author(s):  
A. Gaiaschi ◽  
B. Beretta ◽  
C. Poiesi ◽  
A. Conti ◽  
M.G. Giuffrida ◽  
...  
Keyword(s):  
Cheese Ripening ◽  
Grana Padano ◽  
Grana Padano Cheese

Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening

1997 ◽  
Vol 64 (4) ◽  
pp. 601-615 ◽  
Author(s):  
PASQUALE FERRANTI ◽  
FRANCESCA BARONE ◽  
LINA CHIANESE ◽  
FRANCESCO ADDEO ◽  
ANDREA SCALONI ◽  
...  
Keyword(s):  
Fast Atom Bombardment ◽  
Aminopeptidase Activity ◽  
Edman Degradation ◽  
Cheese Sample ◽  
Cheese Ripening ◽  
Casein Phosphopeptides ◽  
N Terminus ◽  
Hplc Profiles ◽  
Grana Padano ◽  
Grana Padano Cheese

Casein phosphopeptides (CPP) which develop in Grana Padano cheese at different ages were isolated by precipitation with Ba2+ and analysed by HPLC. Profiles were complex throughout the period between 4 and 38 months. CPP in a cheese sample 14 months old were identified by a combination of fast atom bombardment–mass spectrometry and Edman degradation. They were found to consist of a mixture of components derived from three parent peptides, β-CNf(7–28)4P, αs1-CNf(61–79)4P and αs1-CNf(7–21)4P. In total, 45 phosphopeptides were identified: 24 from β-CN, 16 from αs1-CN and 5 from αs2-CN. The presence of aminopeptidase activity during cheese ripening was deduced from the presence of a number of CPP of different lengths with the loss of one or more residues from the N-terminus. The longest had C-terminal lysine and seemed to be progressively hydrolysed by carboxypeptidases A and B to shorter peptides. CPP in cheese appeared to be shortened plasmin-mediated products. Moreover, those most resistant to further hydrolysis contained at least three closely located phosphoserine residues. The anticariogenic activity of CPP is also discussed.

scholarly journals Proteolysis of αs-Casein as a Marker of Grana Padano Cheese Ripening

2000 ◽  
Vol 83 (12) ◽  
pp. 2733-2739 ◽  
Author(s):  
A. Gaiaschi ◽  
B. Beretta ◽  
C. Poiesi ◽  
A. Conti ◽  
M.G. Giuffrida ◽  
...  
Keyword(s):  
Cheese Ripening ◽  
Grana Padano ◽  
Grana Padano Cheese

Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese

2010 ◽  
Vol 20 (5) ◽  
pp. 352-359 ◽  
Author(s):  
Fabio Masotti ◽  
Johannes A. Hogenboom ◽  
Veronica Rosi ◽  
Ivano De Noni ◽  
Luisa Pellegrino
Keyword(s):  
Cheese Ripening ◽  
Grana Padano ◽  
Grana Padano Cheese

An MRI method for monitoring the ripening of Grana Padano cheese

2016 ◽  
Vol 52 ◽  
pp. 19-25 ◽  
Author(s):  
G. Mulas ◽  
R. Anedda ◽  
D.L. Longo ◽  
T. Roggio ◽  
S. Uzzau
Keyword(s):  
Grana Padano ◽  
Grana Padano Cheese
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