ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— Preferential degradation of caseins was noted in the ripening of Cheddar curd slurries, with the degradation generally being in the order of para-K, β-, αs-caseins. The addition of reduced glutathione to the slurry caused an immediate release of peptides from the protein mass and decreased the initial rate of β-casein degradation. The peptides appeared to be preferentially utilized during the first 4 days of ripening; thereafter rapid degradation of β-casein occurred. In quiescent slurries, αs-casein degradation exceeded that of β-casein, whereas periodic agitation reversed the degradation rate of the two caseins. The rate and extent of characteristic flavor development appeared to be related directly to β-casein degradation, but not to changes in concentration of pare-K or αs-caseins.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb06400.x
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