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Gel electrophoresis and immunoblotting for the detection of casein proteolysis in cheese

Published online by Cambridge University Press:  01 June 2009

Francesco Addeo ,
Giuseppina Garro ,
Nunziatina Intorcia ,
Luisa Pellegrino ,
Pierpaolo Resmini  and
Lina Chianese
Francesco Addeo
Affiliation:
Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, Parco Gussone, 1-80055 Portic, Italia
Giuseppina Garro
Affiliation:
Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, Parco Gussone, 1-80055 Portic, Italia
Nunziatina Intorcia
Affiliation:
Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, Parco Gussone, 1-80055 Portic, Italia
Luisa Pellegrino
Affiliation:
Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Shidi di Milano, Via Celoria, 1-20133 Milano, Italia
Pierpaolo Resmini
Affiliation:
Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Shidi di Milano, Via Celoria, 1-20133 Milano, Italia
Lina Chianese
Affiliation:
Dipartimento di Scienza degli Alimenti, Facoltà di Agraria, Università degli Studi di Napoli Federico II, Parco Gussone, 1-80055 Portic, Italia
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Summary

The whole N fraction of six samples of hard and semi-hard pressed cheeses was analysed using PAGE, polyacrylamide gel isoelectric focusing and immuno blotting with polyclonal antibodies against β- and αs1-casein. The origin of some electrophoretic bands corresponding to peptides produced from the enzymic degradation of the casein fractions was established. A number of these peptides were also present in the in vitro hydrolysates of casein with plasmin and chymosin. Thus, it was also possible to determine which casein was the source of each peptide and which enzymes were active in cheese. Compared with the traditional Coomassie staining procedures, immunoblotting is more sensitive and specific, making the interpretation of each electrophoretic profile easy. Thus, it was also possible to obtain a clear picture of the state of each casein fraction in a cheese variety. Two main peptides were isolated from the pH 4·6-insoluble N fraction of Parmigiano-Reggiano using DEAE-cellulose chromatography and identified, from the amino acid sequence of the N- and C-terminal ends, as γ3-casein (β-casein(f108–209)) and αs1-PL1 (αs1-casein(f80–199)). In both cases, a Lys–X bond was hydrolysed, indicating the action of a trypsin-like enzyme in β- and αs1-casein hydrolysis during the ripening of this variety of hard pressed cheese.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 62 , Issue 2 , May 1995 , pp. 297 - 309
Copyright
Copyright © Proprietors of Journal of Dairy Research 1995

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References

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