ANALYSIS OF THE WHEY-PROTEIN FRACTION DURING RIPENING OF CHEDDAR TYPE CHEESE CONTAINING HEAT DENATURATED BETA-LACTOGLOBULIN

被引：0
|
作者：
CALVO, MM [1 ]
LEAVER, J [1 ]
LAW, AJR [1 ]
BANKS, JM [1 ]
机构：
[1] HANNAH RES INST,AYR KA6 5HL,SCOTLAND
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1992年 / 47卷 / 06期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
FPLC has been used to examine the levels of denatured beta-lactoglobulin in Cheddar type cheese during maturation. The isolation and quantification of beta-lactoglobulin in the cheese was carried out on a Mono Q HR5/5 anion exchange column in a urea buffer with a sodium chloride gradient. The denatured beta-lactoglobulin was not broken down during maturation. Gel electrophoresis was used to show that the denatured beta-lactoglobulin present in the Cheddar curds was covalently linked to casein through disulphide bridges.
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页码：343 / 347
页数：5
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