TY - JOUR
T1 - Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactocaccus
AU - Mcsweeney, Paul
AU - Pripp, A.H
AU - Rehman, S.U
AU - Sørhaug, T.
AU - Fox, P.F.
PY - 2000/1
Y1 - 2000/1
N2 - Sonicated cells of Lactcoccus lactis subsp, cremoris 223, 227, SK11, AM1, Wg2 or L. lactis subsp. lactis UC317 were added to a sodium caseinate solution under conditions found in Cheddar or Gouda cheese during ripening (pH 5.25 and 5.0% (w/v) NaCl). Proteolysis was assessed by urea-polyacrylamide gel electrophoresis of the pH 4.6- and ethanol (70%)-insoluble fractions and reverse-phase-high-performance liquid chromatography of the ethanol (70%)-soluble fraction, and the resulting peptide profiles were analysed by principal component analysis and hierarchical cluster analysis. Statistical analysis of peptide profiles of the ethanol (70%)-soluble fraction from 2, 9, 17 or 23 d-old samples grouped the strains into three clusters which were similar to those found earlier for the same strains in an experiment with miniature Cheddar-type model cheeses by Shakeel-Ur-Rehman, Pripp, McSweeney and Fox (1999, Lair, 79, 361-383). (C) 2000 Elsevier Science Ltd.
AB - Sonicated cells of Lactcoccus lactis subsp, cremoris 223, 227, SK11, AM1, Wg2 or L. lactis subsp. lactis UC317 were added to a sodium caseinate solution under conditions found in Cheddar or Gouda cheese during ripening (pH 5.25 and 5.0% (w/v) NaCl). Proteolysis was assessed by urea-polyacrylamide gel electrophoresis of the pH 4.6- and ethanol (70%)-insoluble fractions and reverse-phase-high-performance liquid chromatography of the ethanol (70%)-soluble fraction, and the resulting peptide profiles were analysed by principal component analysis and hierarchical cluster analysis. Statistical analysis of peptide profiles of the ethanol (70%)-soluble fraction from 2, 9, 17 or 23 d-old samples grouped the strains into three clusters which were similar to those found earlier for the same strains in an experiment with miniature Cheddar-type model cheeses by Shakeel-Ur-Rehman, Pripp, McSweeney and Fox (1999, Lair, 79, 361-383). (C) 2000 Elsevier Science Ltd.
KW - Cheese
KW - Lactococcus
KW - Principal component analysis
KW - Proteolysis
UR - https://www.scopus.com/pages/publications/0033883502
M3 - Article
AN - SCOPUS:0033883502
SN - 0958-6946
VL - 10
SP - 25
EP - 31
JO - International Dairy Journal
JF - International Dairy Journal
IS - 1-2
ER -