Data di Pubblicazione:
2010
Citazione:
Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese / F. MASOTTI, J.A.L.A. HOGENBOOM, V. ROSI, I. DE NONI, L.M. PELLEGRINO. - In: INTERNATIONAL DAIRY JOURNAL. - ISSN 0958-6946. - 20:5(2010 May), pp. 352-359.
Abstract:
Different chemical indices related to proteolysis and ripening time have been investigated in Grana
Padano (n = 155) and Parmigiano-Reggiano (n = 27) cheese samples using ion-exchange chromatography
and capillary electrophoresis. Levels of intact caseins, g-casein and free amino acids in cheese were
not strictly related to the maturation period, varying among samples of the same age. A peptide, identified
by HPLC/electrospray ionization-mass spectrometry as pyroglutamyl-g3-casein, resulted from
cyclisation of N-terminal glutamic acid into a pyroglutamic acid residue. Based on the peak area ratio of
pyroglutamyl-g3-casein and g3-casein, an equation, suitable for determination of the cheese age, is
proposed. The commercial classes of Grana Padano ripened over 16 and 20 months can be identified by
adopting a minimum threshold value for this peak area ratio.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Grana Padano cheese ; Proteolysis ; cheese ripening ; pyroglutamyl-gamma3-casein
Elenco autori:
F. MASOTTI, J.A.L.A. HOGENBOOM, V. ROSI, I. DE NONI, L.M. PELLEGRINO
Link alla scheda completa: