Revilla Isabel, Vivar-Quintana Ana M, Rodríguez-Nogales José M
Area de Tecnología de Alimentos, E.PS de Zamora, Universidad de Salamanca, Avda, Requejo 33, 49022 Zamora, Spain.
J Capill Electrophor Microchip Technol. 2005;9(3-4):45-52.
The primary proteolysis of ewe's cheeses made from milk with different somatic cell counts (5CC) included three groups of study: cheeses made with milk with less than 500,000 somatic cells (SC); with milk containing 1 x 10(6) to 1.5 x 10(6) SC, the normal range for ewe's milk; and with milk containing more than 3.106 SC. These were examined by capillary eledrophoresis. Intact caseins as alpha(s1)-CN (I, II, and III), alpha(s2)-CN, and beta-CN (beta, beta1, and beta2) were identified. Some peptides resulting from casein proteolysis as gamma-CN and l-alpha(s1)-CN were also identified. The study reveals that proteolysis increased with ripening time and the extent of casein degradation depended on the content in SC, showing that residual intact casein, both alpha(s1)-CN and beta-CN, decreased as the SCC of milk increased because of their higher proteolytic enzyme levels. The proteolysis pattern indicated that several enzymes were implicated in increased proteolysis in high SCC cheeses.
用不同体细胞数（SCC）的羊奶制作母羊奶酪的初级蛋白水解研究包括三组：用体细胞数低于500,000的羊奶制作的奶酪；用含有1×10⁶至1.5×10⁶个体细胞（这是羊奶的正常范围）的羊奶制作的奶酪；以及用含有超过3×10⁶个体细胞的羊奶制作的奶酪。通过毛细管电泳对这些奶酪进行检测。鉴定出了完整的酪蛋白，如αs1-酪蛋白（I、II和III）、αs2-酪蛋白和β-酪蛋白（β、β1和β2）。还鉴定出了一些酪蛋白水解产生的肽，如γ-酪蛋白和l-αs1-酪蛋白。研究表明，蛋白水解随着成熟时间的延长而增加，酪蛋白降解的程度取决于体细胞数，这表明由于蛋白水解酶水平较高，随着羊奶体细胞数的增加，残留的完整酪蛋白（αs1-酪蛋白和β-酪蛋白）会减少。蛋白水解模式表明，几种酶与高体细胞数奶酪中蛋白水解的增加有关。
