Proteolysis as a function of distance from surface to centre in a smear-ripened Irish farmhouse cheese

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dc.contributor.author Mane, Anuya
dc.contributor.author McSweeney, Paul L. H.
dc.date.accessioned 2020-03-20T11:08:12Z
dc.date.available 2020-03-20T11:08:12Z
dc.date.issued 2019-12
dc.identifier.citation Mane, A. S. and McSweeney, P. L. H. (2019) ‘Proteolysis as a function of distance from surface to centre in a smear-ripened Irish farmhouse cheese’, Italian Journal of Food Science, 32(1), pp. 133-150. doi: 10.14674/IJFS-1701 en
dc.identifier.volume 32 en
dc.identifier.issued 1 en
dc.identifier.startpage 133 en
dc.identifier.endpage 150 en
dc.identifier.issn 1120-1770
dc.identifier.uri http://hdl.handle.net/10468/9779
dc.identifier.doi 10.14674/IJFS-1701 en
dc.description.abstract This study focused on proteolysis in an Irish farmhouse smear-ripened cheese by serial slicing (0.41 mm/slice) the first 2 cm from surface towards the centre of the cheese. Ureapolyacrylamide gel electrophoretograms confirmed higher proteolysis in the outer layers than at the centre. Free amino acid (FAA) analysis confirmed decrease in proteolytic activity from surface to centre. Peptides produced at depths 0.41 mm and 20.5 mm were 720 and 427 from αs1-casein; 691 and 337 from αs2-casein; 807 and 453 from β-casein; 180 and 109 from κ-casein. The study confirms higher proteolytic activity at surface due to action of enzymes of the smear microbiota, than at the centre of cheese and identified the agents responsible for production of many peptides. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Chiriotti Editori en
dc.relation.uri https://chiriottieditori.it/ojs/index.php/ijfs/article/view/1701
dc.rights © 2019, the Authors. Published by Chiriotti Editori. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Gubbeen en
dc.subject Smear-ripened cheese en
dc.subject Proteolysis en
dc.subject Surface en
dc.subject Mass spectrometry en
dc.title Proteolysis as a function of distance from surface to centre in a smear-ripened Irish farmhouse cheese en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul McSweeney, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: p.mcsweeney@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Italian Journal of Food Science en
dc.internal.IRISemailaddress p.mcsweeney@ucc.ie en


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© 2019, the Authors. Published by Chiriotti Editori. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Except where otherwise noted, this item's license is described as © 2019, the Authors. Published by Chiriotti Editori. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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