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PROTEIN DEGRADATION IN CHEDDAR CHEESE SLURRIES
Author(s) -
HARPER W. J.,
CARMONA AMANDA,
KRISTOFFERSEN T.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06400.x
Subject(s) - casein , slurry , degradation (telecommunications) , chemistry , food science , ripening , protein degradation , flavor , chromatography , biochemistry , materials science , telecommunications , computer science , composite material
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‐, α s ‐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, α s ‐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 α s ‐caseins.