Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant.
Miniature (20 g) Cheddar-type cheeses were manufactured using enzymes extracted from the crustacean Munida or chymosin as coagulant. Cheeses were ripened at 8 degrees C and samples were collected for analysis after 2, 6 and 12 weeks. Proteolysis was assessed by urea-polyacrylamide gel electrophoresis, which showed that cheeses manufactured with the Munida extracts had a higher extent of degradation of beta-casein than cheeses made using chymosin as coagulant. Patterns of proteolysis were also obtained by reverse-phase high-performance liquid chromatography (RP-HPLC) and matrix assisted laser desorption ionisation-time of flight (MALDI-ToF) mass spectrometry. In general, the products of proteolysis were more complex in cheese made using the Munida extracts than in cheese made by chymosin as coagulant. Statistical analysis of results clearly discriminated the cheeses on the basis of coagulant used. Molecular mass of peptides found in cheese made using Munida extracts were similar to those of peptides commonly detected in cheeses made using chymosin as coagulant.
Rossano
R
R
Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università della Basilicata, Campus di Macchia Romana, 85100 Potenza, Italy.
Piraino
P
P
D'Ambrosio
A
A
O'connell
O F
OF
Ungaro
N
N
McSweeney
P L H
PL
Riccio
P
P
D000818:Animals; D001709:Biotechnology; D002364:Caseins / Q000302:isolation & purification; D002611:Cheese / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D012085:Chymosin; D003029:Coagulants; D003445:Crustacea / Q000201:enzymology; D004591:Electrophoresis, Polyacrylamide Gel; D005524:Food Technology; D010447:Peptide Hydrolases; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
D002364:Caseins; D003029:Coagulants; D010447:Peptide Hydrolases; D012085:Chymosin