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A simple procedure using trinitrobenzenesulphonic acid for monitoring proteolysis in cheese

Published online by Cambridge University Press:  01 June 2009

Anna Polychroniadou
Anna Polychroniadou
Affiliation:
Laboratory of Dairy Technology, Faculty of Agriculture, University of Thessaloniki, 540 06 Thessaloniki, Greece
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Summary

A simple, rapid and sensitive spectrophotometric assay was developed and evaluated for monitoring proteolysis during cheese ripening, based on the fact that α-amino groups released by hydrolysis of cheese proteins react with trinitrobenzenesulphonic acid to form products that absorb strongly at 420 nm. A linear relationship was shown to exist between A420 and concentration of free α amino groups up to 0·5 HIM (r = 0·999, 38 df, P < 0·001). Repeatability of the method was satisfactory. The coefficient of variance was 0·53% for amino acid solutions and 1·19% for cheese extracts. Average recovery of glycine added to the cheese was 104 ± 2·9%. A comparison of the above method with that of determination of water-soluble N to total N ratio showed that there was good agreement between these two methods of assessment of proteolysis in cheese (r = 0·857, 32 df, P < 0·001). Mainly Feta and Teleme cheese were examined, but a similar correlation was obtained with hard Greek cheeses. Analytical conditions of the procedure are discussed.

Information

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 4 , November 1988 , pp. 585 - 596
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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