Proteolysis cheese ripening

Different authors used RP-HPLC and UV detection to monitor peptide formation during cheese ripening [174-178], providing valuable information about proteolysis. When large hydrophobic peptide need to be separated an lEC represents the best choice [179]. Nevertheless, the identification of these peptides is essential for the complete understanding of the proteolytic process. The peptides eluted from the LC column can be subjected to ESl-MS for molecular weight determination and MS/MS for amino acid sequence determination, which allow rapid peptide identification [172]. HPLC-ESl-MS and MS/MS techniques have been successfully used for peptide mass fingerprint purposes for sequence analysis of purified albumin from Theobroma cacao seeds [180,181]. 

Trieu-Cuot, P. and Gripon, J. C. 1982. A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis. J. Dairy Res. 49, 501-510. 

Proteolysis and ripening Free peptides, phosphopeptides, tryptic digests Cheese, /3-casein... 

Reversed-phase HPLC has been widely used for peptide analysis in different types of cheeses (2la,62a, 127a), and it may provide valuable information about the proteolysis and ripening time of cheeses. 

Contents I. Introduction 168 II. Sampling Techniques 168 III. Compositional Analysis 169 A. Moisture and total solids 169 B. Fat 171 C. Protein 171 D. Ash 172 E. Salt and chloride content 172 F. Acidity and pH 172 G. Calcium and phosphorus 173 IV. Monitoring Cheese Ripening 173 A. Assessment of lactose, lactate, and citrate metabolism 174 B. Assessment of lipolysis 178 C. Assessment of proteolysis 180 D. Assessment of smaller breakdown products 194 V. Novel and Rapid Instrumental Methods 196 VI. Concluding Remarks 200 References 201... 

Proteolysis is the most important of the three primary events occurring during cheese ripening. Due to the complexity of proteolysis, including the catabolism of amino acids and their contribution to cheese flavor, this topic has been the focus of several studies. A comprehensive review of the... 

FIGURE 5.1 Overview of proteolysis during cheese ripening. 

FIGURE 5.2 Analysis scheme for assessment of proteolysis during cheese ripening, modified from Sousa et al. (2001). Analytical techniques are highlighted in bold with shading. 

Chin, H. W. and Rosenberg, M. (1998). Monitoring proteolysis during Cheddar cheese ripening using two-dimensional gel electrophoresis. J. Food Sci. 63,423-428. 

Kaiser, K. P., Belitz, H. D., and Fritsch, R. J. (1992). Monitoring Cheddar cheese ripening by chemical indices of proteolysis. Z. Lebensm.-Unters. Forsch. A 195, 8-14. 

ACE-inhibitory peptides are produced during the manufacture of dairy products, e.g., secondary proteolysis during cheese ripening. The ACE-inhibitory activity in cheese was mainly associated with the low molecular mass peptide fraction. 

Altemueller, A.G., Rosenberg, M. 1996. Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheese by reverse-phase HPLC. J. Food Sci. 61, 295-298. 

Both proteolysis and lipolysis are involved in the cheese ripening process. The rate and extent of their interactions are influenced by the rennet preparation used, characteristics of the starter culture, pH, moisture range, salting practices, temperature, and the activity of adventitious microorganisms present in or on the cheese. 

Proteases for Accelerating Cheese Ripening. Proteolysis plays such a major role in developing the flavor and texture of hard cheese that the addition of exogenous microbial proteases has been attempted using every commercially available protease preparation. 

Chemometrical Analysis of Proteolysis during Ripening of Ewe s Milk Cheese and Milk Mixture Cheese... 

High-pressure-induced biochemical aspects such as glycolysis, lipolysis, and proteolysis during ripening of cheese have been studied by a number of researchers. Yokohama et al. (1992) showed that high-pressure treatment resulted in considerable reduction in the ripening time due to proteolysis of milk protein, which resulted in an increase in free amino acids content and improvement in taste. The increased free amino acids content, from 21.3 to 26.5 mg/g, in cheese treated at 50 MPa for 3 days was comparable to 6-month old control cheese. 

Saldo, J., McSweeney, P.L.H., Sendra, E., Kelly, A.L., and Guamis, B. 2002. Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening. International Dairy Journal 12 35 4. 

Proteolysis during ripening modifies cheese texture. The casein in low-pH Cheddar is hydrolyzed more rapidly than in normal pH cheese partly because solubilization of CCP causes micellar dissociation and renders the caseins more susceptible to proteolysis (O Keeffe et al, 1975) and partly because more chymosin is retained, and is more active, at low pH (Holmes et al, 1977 Creamer et al, 1985). 

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