Identificantion of protein degradation patterns in cheese from Bosnia and Herzegovina
2003
Elez, D. (University of Banja Luka, Banja Luka, RS (Bosnia and Herzegovina). Faculty of Technology) | Frati, S. | Feligini, M. | Vlaco, S. | Grujic, R. | Enne, G.
Sodium dodecylsulfate-polyacrilamide gel electrophoresis, isoelectric focusing and reversed phase high performance liquid chromatography were applied to determine the proteolytic changes occurring in insoluble fraction of soft fresh goat cheese from Bosnia and Herzegovina. A comparison between Bosnian and Italian cheese samples was carried out. Electrophoretic and chromatographic patterns showed a low level of proteolysis for alfa sub(s1) and beta casein. Alfa sub(s1)-casein fraction was not detected by isoelectric focusing and it appeared degraded by reversed phase high performance liquid chromatography. Sodium dodecylsulfate-polyacrilamide gel electrophoresis permitted to identify clearly para-k-casein. It was possible to identify alfa sub(s1)-casein variants in individual as in bulk milk cheese.
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Эту запись предоставил Unassigned data from Czechoslovakia