title: Chemometrical analysis of capillary electrophoresis casein fractions for predicting ripening times of milk mixture cheese.
abstract: The effect of the ripening time on the proteolytic process in cheeses manufactured from mixtures of cow's and ewe's milk during a 167-day ripening period was monitored by capillary electrophoresis of the pH 4.6-insoluble fraction. Totals of 21 and 16 peaks were recognized and matched in the electropherograms obtained with a fused-silica capillary and a neutral capillary (hydrophilically coated), respectively. These peaks corresponded to intact bovine and ovine caseins and their hydrolysis products (e.g., alpha(s1)-casein, gamma-caseins). In 167-day-old cheeses, bovine alpha(s0)-casein (alpha(s1)-casein 9P) had been completely degraded and 6% of the residual bovine alpha(s1)-casein remained intact. Breakdown of the beta-casein fraction was lower than that of the alpha(s)-casein fraction. Finally, partial least-squares regression and principal component regression were used to predict the ripening time in cheeses. The root-mean-square errors in prediction by cross-validation were <7.8 days in all cases.
authors: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors: Silvia M
authors: SM
authors: Albillos
authors: María D
authors: MD
authors: Busto
authors: Manuel
authors: M
authors: Perez-Mateos
authors: Natividad
authors: N
authors: Ortega
mesh_terms: D000818:Animals; D002364:Caseins / Q000032:analysis* / Q000378:metabolism; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D019075:Electrophoresis, Capillary; D005341:Fibrinolysin / Q000378:metabolism; D005524:Food Technology / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D008892:Milk / Q000737:chemistry; D012044:Regression Analysis; D012756:Sheep; D013997:Time Factors
chemical_list: D002364:Caseins; D005341:Fibrinolysin