Evaluation of the effect of somatic cell counts on casein proteolysis in ovine milk cheese by means of capillary electrophoresis.

Isabel Revilla, Ana M Vivar-Quintana, José M Rodríguez-Nogales
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Abstract

The primary proteolysis of ewe's cheeses made from milk with different somatic cell counts (5CC) included three groups of study: cheeses made with milk with less than 500,000 somatic cells (SC); with milk containing 1 x 10(6) to 1.5 x 10(6) SC, the normal range for ewe's milk; and with milk containing more than 3.106 SC. These were examined by capillary eledrophoresis. Intact caseins as alpha(s1)-CN (I, II, and III), alpha(s2)-CN, and beta-CN (beta, beta1, and beta2) were identified. Some peptides resulting from casein proteolysis as gamma-CN and l-alpha(s1)-CN were also identified. The study reveals that proteolysis increased with ripening time and the extent of casein degradation depended on the content in SC, showing that residual intact casein, both alpha(s1)-CN and beta-CN, decreased as the SCC of milk increased because of their higher proteolytic enzyme levels. The proteolysis pattern indicated that several enzymes were implicated in increased proteolysis in high SCC cheeses.

毛细管电泳法评价羊乳干酪中体细胞计数对酪蛋白水解的影响。
用不同体细胞数(5CC)的牛奶制作的母羊奶酪的初级蛋白质水解包括三组研究:用体细胞数少于50万的牛奶制作的奶酪;牛奶中含有1 × 10(6)至1.5 × 10(6) SC,母羊牛奶的正常范围;和含有超过3.106 SC的牛奶。用毛细管电泳法检测。鉴定出完整的酪蛋白为α (s1)-CN (I, II和III), α (s2)-CN和β -CN (β, β a1和β a2)。一些由酪蛋白蛋白水解产生的肽如γ -CN和l- α (s1)-CN也被鉴定出来。研究表明,随着成熟时间的延长,蛋白水解增加,酪蛋白降解的程度取决于SC中酪蛋白的含量,表明残留的完整酪蛋白,α (s1)-CN和β -CN随着牛奶SCC的增加而减少,因为它们的蛋白水解酶水平较高。蛋白质水解模式表明,几种酶与高SCC奶酪的蛋白质水解增加有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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