Proteolysis in Danish blue cheese during ripening

dc.check.date2020-06-12
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorMane, Anuya
dc.contributor.authorCiocia, Felicia
dc.contributor.authorBeck, T. K.
dc.contributor.authorLillevang, S. K.
dc.contributor.authorMcSweeney, Paul L. H.
dc.contributor.funderFood for Health Irelanden
dc.date.accessioned2019-08-08T11:26:04Z
dc.date.available2019-08-08T11:26:04Z
dc.date.issued2019-06-12
dc.date.updated2019-08-08T11:07:42Z
dc.description.abstractProteolysis in Danish blue cheese was studied during 9 weeks' ripening. Levels of pH 4.6-soluble N as a percentage of total N increased from 7.2% to 25%, indicating extensive proteolysis. Urea-polyacrylamide gel electrophoretograms confirmed the extent of proteolysis through chymosin and plasmin action early in ripening, but later the action of Penicillium roqueforti proteinases became apparent. The proteolytic specificity of Penicillium roqueforti PR-R proteinases on αS1- and β-casein was determined in a model system. Regions most susceptible to proteinase action in αS1-casein were 6–40, 69–99, 124–147 and 155–199, with a total of 91 cleavage sites identified; regions in β-casein susceptible to proteolysis were 43–87, 101–119, 161–185 and 192–209 with a total of 118 cleavage sites identified. A large number of peptides was identified cheese extracts during 9 weeks ripening, principally from αS1-casein regions 1–40, 105–136 and 150–176 and β-casein regions 6–14, 46–68, 101–140 and 193–209.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMane, A., Ciocia, F., Beck, T. K., Lillevang, S. K. and McSweeney, P. L. H. (2019) 'Proteolysis in Danish blue cheese during ripening', International Dairy Journal, 97, pp. 191-200. doi: 10.1016/j.idairyj.2019.05.017en
dc.identifier.doi10.1016/j.idairyj.2019.05.017en
dc.identifier.eissn1879-0143
dc.identifier.endpage200en
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage191en
dc.identifier.urihttps://hdl.handle.net/10468/8299
dc.identifier.volume97en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0958694619301396
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectPenicillium roquefortien
dc.subjectProteolysisen
dc.subjectDanish blueen
dc.subjectCheeseen
dc.titleProteolysis in Danish blue cheese during ripeningen
dc.typeArticle (peer-reviewed)en
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