In:
Journal of Dairy Research, Cambridge University Press (CUP), Vol. 64, No. 4 ( 1997-11), p. 601-615
Abstract:
Casein phosphopeptides (CPP) which develop in Grana Padano cheese
at different ages were isolated by precipitation with Ba 2+ and analysed by HPLC.
Profiles were complex throughout the period between 4 and 38 months. CPP in a
cheese sample 14 months old were identified by a combination of fast atom bombardment–mass spectrometry and Edman degradation. They were found to
consist of a mixture of components derived from three parent peptides, β-CNf(7–28)4P, α s1 -CNf(61–79)4P and
α s1 -CNf(7–21)4P. In total, 45 phosphopeptides
were identified: 24 from β-CN, 16 from α s1 -CN and
5 from α s2 -CN. The presence of
aminopeptidase activity during cheese ripening was deduced from the presence of a
number of CPP of different lengths with the loss of one or more residues from
the N-terminus. The longest had C-terminal lysine and seemed to be progressively hydrolysed by carboxypeptidases A and B to shorter peptides. CPP in cheese appeared to be shortened plasmin-mediated products. Moreover, those most resistant
to further hydrolysis contained at least three closely located phosphoserine residues. The anticariogenic activity of CPP is also discussed.
Type of Medium:
Online Resource
ISSN:
0022-0299
,
1469-7629
DOI:
10.1017/S0022029997002392
Language:
English
Publisher:
Cambridge University Press (CUP)
Publication Date:
1997
detail.hit.zdb_id:
2000010-8
SSG:
22
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