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Nitrogen compounds of Manchego-type cheese. II. Electrophoresis in polyacrylamide gel


Nitrogen compounds of Manchego-type cheese. II. Electrophoresis in polyacrylamide gel



Anales de Bromatologia 28(1): 69-80



Polyacrylamide gel electrophoretic patterns of 26 market samples of Manchego-type ripened cheeses showed that, of the caseins present, only alpha s-casein was extensively degraded, giving rise to several components of higher electrophoretic mobility, while beta -casein underwent relatively little proteolysis, with formation of several high mol. wt. peptides of low mobility. The changes were independent of the origin of the cheese milk.

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