Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese
Abstract
Different chemical indices related to proteolysis and ripening time have been investigated in Grana Padano (n = 155) and Parmigiano-Reggiano (n = 27) cheese samples using ion-exchange chromatography and capillary electrophoresis. Levels of intact caseins, γ-casein and free amino acids in cheese were not strictly related to the maturation period, varying among samples of the same age. A peptide, identified by HPLC/electrospray ionization-mass spectrometry as pyroglutamyl-γ₃-casein, resulted from cyclisation of N-terminal glutamic acid into a pyroglutamic acid residue. Based on the peak area ratio of pyroglutamyl-γ₃-casein and γ₃-casein, an equation, suitable for determination of the cheese age, is proposed. The commercial classes of Grana Padano ripened over 16 and 20 months can be identified by adopting a minimum threshold value for this peak area ratio.
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Pyroglutamyl-γ3-CN (p-γ3-CN) is an indicator of cheese age that proved accurate for both Grana Padano and Parmigiano Reggiano cheeses.
“In a previous study, we proposed the pyroglutamyl-ɣ3-CN (p-ɣ3-CN) as an indicator of cheese age, which proved to be accurate for both Grana Padano and PR cheeses [5].”
From Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months (2020) · cites this paper as [5]
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- Authors
- Masotti, F., Hogenboom, J. A., Rosi, V., De Noni, I., & Pellegrino, L.
- Affiliations
- University of Milan (IT)
- Corresponding author
- Masotti, Fabio
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2010-05
- Volume
- 20
- Issue
- 5
- Pages
- 352-359
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2035943903
- Cited by
- 41
- References
- 24
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 3 · 2023: 1 · 2022: 2 · 2021: 2 · 2020: 3 · 2018: 2 · 2017: 4 · 2016: 4 · 2015: 4 · 2014: 2 · 2013: 4 · 2012: 3
- FWCI
- 3.17
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Identification and Quantification in Food
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- Grana Padano cheese, Parmigiano-Reggiano cheese, cheese ripening, proteolysis, casein, gamma-casein, free amino acids, PDO cheese
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