According to Grappin, Rank, and Olson (1985) this fraction is very resistant to chymosin and its degradation is selleck compound associated to plasmin, whose preferred substrates therefore are fractions β and αs2; however degradation products of αs2 have not yet been identified ( Fox, 1989). Similar results

for higher degradation of αs1-casein and lower degradation of β-casein were also found by Gorostiza et al. (2004) when studying Prato cheese, by Irigoyen, Izco, Ibáñez and Torre (2002) when studying ovine cheese made with lamb rennet, by Bansal et al. (2009) when studying Cheddar cheese made with fermentation-produced camel or calf chymosin, and by Silva and Malcata (2004) when also studying ovine cheese made with coagulant form C. cardunculus. Edwards and Kosikowski (1969) also found differences in the way different coagulants acted on αs1-casein; the authors saw that there was higher degradation in Cheddar cheese click here made with calf rennet, followed by microbial coagulants from Mucor and Endothia. Therefore we can see that even the commercial coagulants available in the market act in different ways on cheese caseins. The important thing is that this differentiated action does not technologically affect the product in such way that it can normally develop its characteristics of

flavour, texture, etc. The RP-HPLC analysis of the pH 4.6-soluble fraction (Fig. 3) was carried out, which is mainly produced by the residual coagulant since products from plasmin action such as proteose–peptones are soluble at pH 4.6 but have little contribution to pH 4.6-SN and γ-caseins are insoluble at pH 4.6 (McSweeney & Fox, 1997). The chromatograms obtained, using absorbance at 214 nm as a detection system (wavelength at which peptide bonds absorb), are very complex with many peaks and some quantitative differences between peptide profiles of both processes as ripening progressed with increase of intensity of some peaks and decrease of others. More peaks in chromatogram T may represent products of unknown hydrolysis since αs1-casein was less hydrolysed in this system or it anti-PD-1 monoclonal antibody can represent β-casein hydrolysis products, which

was more hydrolysed in this system, as shown in Fig. 2B. Again, the important thing is that this differentiated action does not technologically affect the product. Despite some quantitative differences between profiles from both processes, a similar behaviour is noted as the peptides strongly increased in the first 30 days and then remained practically unchanged in the last 30 days. These results are in accordance with the determinations of NS-pH 4.6/NT*100 discussed previously: in cheeses made with coagulant from Thermomucor, NS-pH 4.6/NT*100 increased strongly from the first to the 15th day followed by a stabilisation and in cheeses made with commercial coagulant, NS-pH 4.6/NT*100 increased from the first to the 30th day followed by stabilisation ( Fig. 1A).