Residual casein fractions in ripened cheese determined by polyacrylamide-gel electrophoresis.

摘要: Abstract Polyacrylamide-gel electrophoresis (PAE) of ripened-cheese caseins provides an ideal means studying cheese-ripening by detecting small changes in the specific casein fractions. Properties, such as molecular sieving, and facility to use simultaneously standards, apparently are important advantages PAE. Rennet enzymes appear specifically alter α s1 -casein after curd formation Cheddar cheese manufacture. β -Casein evidently is unaltered rennet enzymes. The were hydrolyzed different extents varieties examined. -fraction degraded every cheese; however, appears largely intact some varieties, whereas its content appreciably diminished others. This reflects differences proteolytic abilities microorganisms peculiar a given variety cheese. An elucidation these microbial should lead better understanding ripening process.