γ-Casein as a Marker of Ripening and/or Quality of Grana Padano Cheese

Several biochemical reactions occur in cheese during ripening. Among these, proteolysis of β-casein to produce γ fractions is one of the most evident. In search of new quality markers, an isoelectric focusing technique in a suitable pH range has been used to evaluate γ-casein profiles in Grana Padan...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1996-08, Vol.44 (8), p.2026-2029
Main Authors: Restani, Patrizia, Velonà, Teresa, Carpen, Aristodemo, Duranti, Marcello, Galli, Corrado L
Format: Article
Language:English
Subjects:
Biological and medical sciences
CALIDAD
CASEIN
CASEINA
CASEINE
CERTIFICACION
CERTIFICATION
CHEESE
Food industries
FROMAGE
Fundamental and applied biological sciences. Psychology
GRANA CHEESE
ISOELECTRIC FOCUSING
ISOELECTROFOCALISATION
ISOELECTROFOQUE
MADURAMIENTO
Milk and cheese industries. Ice creams
MURISSAGE
QUALITE
QUALITY
QUALITY CERTIFICATION
QUESO
RIPENING
RIPENING MARKERS
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Summary:Several biochemical reactions occur in cheese during ripening. Among these, proteolysis of β-casein to produce γ fractions is one of the most evident. In search of new quality markers, an isoelectric focusing technique in a suitable pH range has been used to evaluate γ-casein profiles in Grana Padano cheese samples at different times of ripening (from 4 to 36 months). The following ratios between densitometric values were considered:  γ2-casein/γ1-casein, γ3-casein/γ1-casein, and γ3-casein/γ2-casein. Another parameter investigated was the presence of modified γ2-casein (with pI = 6.7), which derives from the interaction between γ2-casein and aldehydes coming from microbial metabolism. The appearance of this protein band correlates well with the cheese ripening period. Data shown in this paper indicate that γ fractions could be considered as new markers of ripening and quality and contribute to the certification of Grana Padano cheese on the international market. Keywords: Cheese; ripening; quality certification; γ-casein; modified γ-casein; isoelectric focusing
ISSN:0021-8561
1520-5118
DOI:10.1021/jf950633a