Data di Pubblicazione:
1996
Citazione:
γ-Casein as a Marker of Ripening and/or Quality of Grana Padano Cheese / P. Restani, T. Velonà, A. Carpen, M. Duranti, C. L. Galli. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 44:8(1996), pp. 2026-2029.
Abstract:
Several biochemical reactions occur in cheese during ripening. Among these, proteolysis of β-casein to produce γ fractions is one of the most evident. In search of new quality markers, an isoelectric focusing technique in a suitable pH range has been used to evaluate γ-casein profiles in Grana Padano cheese samples at different times of ripening (from 4 to 36 months). The following ratios between densitometric values were considered: γ2-casein/γ1-casein, γ3-casein/γ1-casein, and γ3-casein/ γ2-casein. Another parameter investigated was the presence of modified γ2-casein (with pI = 6.7), which derives from the interaction between γ2-casein and aldehydes coming from microbial metabolism. The appearance of this protein band correlates well with the cheese ripening period. Data shown in this paper indicate that γ fractions could be considered as new markers of ripening and quality and contribute to the certification of Grana Padano cheese on the international market.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
γ-casein; Cheese; Isoelectric focusing; Modified γ-casein; Quality certification; Ripening
Elenco autori:
P. Restani, T. Velonà, A. Carpen, M. Duranti, C. L. Galli
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