Biblioteca Digital do Instituto Politécnico de Bragança   Instituto Politécnico de Bragança

Biblioteca Digital do IPB >
Escola Superior Agrária >
Produção e Tecnologia Vegetal >
PTV - Artigos em Revistas Indexados ao ISI >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/3230

Título: Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis
Autor: Veloso, Ana C.A.
Peres, António M.
Mendonça, Álvaro
Teixeira, Natércia
Ferreira, Isabel M.P.L.V.O.
Palavras-chave: Cheese
Caseins
Proteolysis
Adulteration
HPLC
Urea–PAGE
Issue Date: 2004
Editora: Elsevier
Citação: Veloso, Ana C.A.; Peres, António M.; Mendonça, Álvaro; Teixeira, Natércia; Ferreira, Isabel M.P.L.V.O. (2004) - Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis. Food Chemistry. ISSN 0308-8146. 87:2, p. 289-295
Resumo: Chromatographic and electrophoretic methods have been established as useful tools in characterising cheese ripening and in the detection of milk adulteration. The purpose of this work was to evaluate casein proteolysis of cheeses made from bovine, ovine or mixtures of bovine and ovine milks, as well as ovine cheese authenticity, for 30 days of ripening by HPLC and urea–polyacrylamide gel electrophoresis. Complementary information was obtained by both techniques when applied to the study of casein proteolysis during 30 days of ripening of ovine milk cheeses, ovine milk cheeses with 10% and 20% of bovine milk and bovine milk cheeses, manufactured according to the traditional Terrincho technology. For ovine cheeses, a-casein was the fraction that showed the higher degradation during cheese ripening. A similar behaviour was observed for ovine milk cheese with 10% of bovine milk. The profile for ovine milk cheese with 20% of bovine milk was more similar to that obtained for bovine cheese. Concerning bovine milk cheeses, electrophoresis was the most sensitive technique for the evaluation of proteolysis in these cheeses. Ten and 20% of bovine milk could be detected in ovine milk cheeses by urea–polyacrylamide gel electrophoresis and HPLC, respectively, even after 30 days of ripening.
Arbitragem científica: yes
URI: http://hdl.handle.net/10198/3230
ISSN: 0308-8146
Versão do Editor: http://www.sciencedirect.com/science/journal/03088146
Appears in Collections:PTV - Artigos em Revistas Indexados ao ISI

Files in This Item:

File Description SizeFormat
2004_Food Chemistry.pdf327,35 kBAdobe PDFView/Open
Restrict Access. You can request a copy!
2004_Food Chemistry resumo.pdf133,31 kBAdobe PDFView/Open
Statistics
FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpaceOrkut
Formato BibTex mendeley Endnote Logotipo do DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 


  © Instituto Politécnico de Bragança - Biblioteca Digital - Feedback - Statistics
  Estamos no RCAAP Governo Português separator Ministério da Educação e Ciência   Fundação para a Ciência e a Tecnologia

Financiado por:

POS_C UE