Back to Search
Start Over
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach
- Publication Year :
- 2015
-
Abstract
- The guarantee of the origin and quality of raw material is essential for the protection and valorization of Campana buffalo mozzarella cheese. The risk of utilization of semifinished products and stored milk in substitution for fresh milk is increasing, due to the continuous desire to reduce production costs. A proteomics approach and electrophoresis survey of retail mozzarella cheeses indicated different rates of proteolysis in the production of dairy industries. The use of fresh milk and correct cheesemaking protocol yielded only γ-caseins, which are derived from β-casein by plasmin, and para-κ-casein, which is derived from κ-casein by chymosin. The detection of abnormal hydrolysis resulting in β- and αS1-casein fragments, identified by mass spectrometry, indicates the use of stored milk or stored and pressed curd, or the reuse of unsold mozzarella cheese, to produce mozzarella. The formation of γ-caseins and other fragments during a long storage of raw materials at room or refrigeration temperature was ascribed to plasmin (endogenous milk enzyme), whereas formation of αS1-casein fragments, mainly αS1-I(6P)- and αS1-I(7P)-casein during the storage of curd was ascribed to the action of chymosin (exogenous enzyme) from rennet. Sodium dodecyl sulfate-PAGE and alkaline urea-PAGE permitted us to evaluate the freshness of the raw materials used in the manufacturing of buffalo mozzarella cheese and to reveal possible inappropriate preservation.
- Subjects :
- Proteomics
Buffaloes
Food Handling
Proteolysis
Food storage
Raw material
Molecular marker
Curd freshness
Mozzarella
Primary proteolysis
Proteomic approach
Animal Science and Zoology
Food Science
Genetics
Cheese
Tandem Mass Spectrometry
medicine
Animals
Cheesemaking
Fibrinolysin
Food science
Chymosin
Principal Component Analysis
medicine.diagnostic_test
Chemistry
Caseins
food and beverages
River buffalo
Milk
Food Storage
Electrophoresis, Polyacrylamide Gel
Rennet
Mozzarella cheese
Chromatography, Liquid
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....e9253ab91ca4803357c2f253841d36a6