Proteolysis in Irish farmhouse Camembert cheese during ripening

Show simple item record Mane, Anuya McSweeney, Paul L. H. 2020-01-20T10:04:22Z 2020-01-20T10:04:22Z 2019-11-28
dc.identifier.citation Mane, A. and McSweeney, P. L. H. (2020) 'Proteolysis in Irish farmhouse Camembert cheese during ripening', Journal of Food Biochemistry, 44(1), e13101 (14 pp). doi: 10.1111/jfbc.13101 en
dc.identifier.volume 44 en
dc.identifier.issued 1 en
dc.identifier.startpage 1 en
dc.identifier.endpage 14 en
dc.identifier.issn 0145-8884
dc.identifier.doi 10.1111/jfbc.13101 en
dc.description.abstract Proteolysis in an Irish farmhouse Camembert cheese was studied during 10 weeks of ripening. Urea‐polyacrylamide gel electrophoresis of pH 4.6‐insoluble fractions of cheese showed the degradation of caseins, initially due to the action of chymosin and plasmin and later due to Penicillium camemberti proteinases. Proteolytic specificities of Penicillium camemberti proteinases on the caseins in milk hydrolysates were determined and 64, 6, 28, and 2 cleavage sites were identified in αs1‐, αs2‐, β‐, and κ‐casein, respectively. Proteolysis in cheese was studied and peptides produced were determined and compared to the cleavage specificities of Penicillium camemberti proteinases. Regions most susceptible to proteolysis were 1–40, 79–114, and 168–199 in αs1‐casein; 42–79 and 97–116 in αs2‐casein; 40–57, 101–125, 143–189, and 165–209 in β‐casein; and 31–81 and 124–137 in κ‐casein. The present study describes in detail the proteolytic action of proteinases from Penicillium camemberti in Camembert cheese during ripening. Practical applications: Camembert cheese is a major international cheese variety, made in many countries around the world. The ripening of the cheese involves many biochemical changes and this study provides new information on peptides produced during ripening. Penicillium camemberti is an important mold used in the production of this type of cheese and detailed information is provided on the action of its enzymes on the caseins. Data reported in this study furthers the understanding of the ripening of Camembert cheese. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Wiley en
dc.rights © 2019 Wiley Periodicals, Inc. This is the peer reviewed version of the following article: Mane, A, McSweeney, PLH. Proteolysis in Irish farmhouse Camembert cheese during ripening. J Food Biochem. 2020; 44: e13101, which has been published in final form at This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. en
dc.subject Camembert cheese en
dc.subject Cheese ripening en
dc.subject Peptides en
dc.subject Proteolysis en
dc.title Proteolysis in Irish farmhouse Camembert cheese during ripening en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul McSweeney, School Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: en
dc.internal.availability Full text available en Access to this article is restricted until 12 months after publication by request of the publisher. en 2020-11-28 2020-01-20T09:53:31Z
dc.description.version Accepted Version en
dc.internal.rssid 500175554
dc.contributor.funder Food for Health Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of Food Biochemistry en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress en
dc.identifier.articleid e13101 en

Files in this item

This item appears in the following Collection(s)

Show simple item record

This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement