Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening.

@article{Gaiaschi2000ProteolysisOA,
  title={Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening.},
  author={Antonella Gaiaschi and Barbara Beretta and Claudio Poiesi and Amedeo Conti and Maria Gabriella Giuffrida and Corrado Lodovico Galli and Patrizia Restani},
  journal={Journal of dairy science},
  year={2000},
  volume={83 12},
  pages={2733-9}
}
Since casein proteolysis has a critical role in defining the typical characteristics of Grana Padano cheese, we evaluated the hydrolysis of alphas-casein during the ripening process. Thanks to the high specificity of the anti-alphas((alphas1 + alphas2)-casein monoclonal antibody and amino acid sequence determination, it was possible to identify three main alphas-casein-derived polypeptides in cheese: alphaa, alphab, and alphac. Their production by the three enzymes most involved in cheese… CONTINUE READING