The DOI matches its Crossref record; 72 of the 80 references it cites were found in a registry or an index; none of the 195 sources its claims cite is checked for support yet.
Chemical methods for the characterization of proteolysis in cheese during ripening
Open accessAbstract
Proteolysis is the principal and most complex biochemical event which occurs during the maturation of most cheese varieties.
Overview
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Written from the paper’s full text.
## TL;DR
This paper is a methodological review of chemical approaches for tracking proteolysis during cheese ripening. It argues that simple nitrogen-based and reactive-group assays are useful for routine monitoring, while peptide-resolving methods such as chromatography and electrophoresis are needed for deeper characterization.
## Key findings
- Proteolysis is presented as the main and most complex biochemical change in most ripened cheeses, and the paper notes that a mature Cheddar typically has about 25% WSN (water-soluble nitrogen) relative to total nitrogen.
- pH 4.6-soluble nitrogen and 12% TCA-soluble nitrogen are widely used indices of ripening; in one cited comparison, about 15% of total N in mature Cheddar was soluble in 2.5% TCA, and about 90% of WSN was soluble in 2.5% TCA.
- The paper states that Cd-ninhydrin is about five times more sensitive than TNBS for amino acid nitrogen, but it cannot be used with TCA-soluble fractions because of interference.
- For free amino acids, it reports that pre-column derivatization RP-HPLC gives rapid, simple, and sensitive analysis, with better peak shape and baseline stability than classical ion-exchange amino acid analysis.
## Methods
- The article is a narrative review of chemical methods used to assess proteolysis in cheese during ripening, organized into non-specific assays, reactive-group methods, peptide-separating techniques, and amino acid analysis.
- It draws on published studies across many cheese varieties, with examples and quantitative comparisons from Cheddar, blue cheeses, Gouda, Emmental, Camembert, Mozzarella, and others.
- The main analysis is comparative evaluation of methods rather than new experimental data; it discusses extraction/fractionation procedures, detection chemistries, and separation platforms such as PAGE, HPLC, size-exclusion chromatography, ultrafiltration, and capillary electrophoresis.
## Limitations
- The paper itself says it is meant to assess methodology rather than simply catalogue methods, so it is not an exhaustive methods compendium.
- It notes that comparisons across studies are difficult because different columns, buffers, solvents, and detection wavelengths are used, which makes chromatograms hard to compare directly.
- Evident from the text: most results are drawn from prior literature and laboratory experience, and several methods are described as unpublished or only illustrated schematically, so the review does not provide a single standardized validation dataset.
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Claims the paper makes
132 Sources not found · 54 Own interpretation · 47 No basis given · 9 Not checked yet · 7 No full text of the sources · 5 Own result
In the paper
“Electrophoresis in polyacrylamide gels, first applied to chee se by Ledford et al (1966), has become the standard technique.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Ledford et al (1966)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“Difficulty in obtaining quantitative data is a serious limitation of electrophoresis.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
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In the paper
“The potential of this technique for isolating peptides from cheese was demonstrated by Zeece (1992), who separated peptides in a tryptic digest of native and dephosphorylated asl-and ~-caseins.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Zeece (1992)
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In the paper
“It was con-c1uded that the ratio yto ~-casein peak areas is a good indicator of the maturity of Gouda cheese ripened for up to about 10 months, whereas the ratio of the peak areas representing asl-casein and ast-CN f 24-199 was a suitable index for very young cheeses « four weeks).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
What the sources say
- Not matchedcites Haasnoot et al (1989)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“It was con-c1uded that the ratio yto ~-casein peak areas is a good indicator of the maturity of Gouda cheese ripened for up to about 10 months, whereas the ratio of the peak areas representing asl-casein and ast-CN f 24-199 was a suitable index for very young cheeses « four weeks).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
What the sources say
- Not matchedcites Haasnoot et al (1989)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“Ninhydrin is more sensitive than TNBS, but the latter was preferred by Clegg et al (1982) because the ana-Iytical procedure is simpler.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Clegg et al, 1982
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In the paper
“The TNBS method was found to be reproducible for monitoring proteolysis in cheese (Kuchroo et al, 1983)”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Kuchroo et al, 1983
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In the paper
“Clegg et al (1982) concluded that although TNBS is not as sensitive as ninhydrin for assaying proteolysis in cheese”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Clegg et al, 1982
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plain- Asserted: passes — The authors put it forward as true.
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A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“However, two major peptides, as/-CN fI-9 and fI-13 (produced by the action of Lactococcus cell envelope-associated proteinase on ast-CN fI-23, which is produced rapidly by chymosin) are characteristic of the chromatograms of Cheddar cheese (fig 10a).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
plaincorrelational- Asserted: passes — The authors put it forward as true.
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In the paper
“the reagent was found to be about five times as sensitive as TNBS for the measurement of amino acid nitrogen”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Folkertsma and Fox (1992)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Electrophoresis in alkaline urea-containing gels with direct staining by Coomassie blue G250 is widely used in this and other laboratories to monitor proteolysis in various cheese varieties (fig 4).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
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The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Although urea-containing buffers at acid pH have been used (eg, Creamer, 1991), the majority of authors have used urea-containing buffers at alkaline pH.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
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The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Nondenaturing buffers are not suitable for caseins, although they are used for the analysis of whey proteins.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plain- Asserted: passes — The authors put it forward as true.
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In the paper
“Q' Sullivan and Fox (1990) found that the peptides in a 10 kOa UF permeate did not stain with Coomassie blue on urea-PAGE, but the retentate of the WSE contained several detectable peptides, as did 2% TCA-soluble and insoluble fractions of the retentate.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Q' Sullivan and Fox (1990)
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The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Low molecular mass peptides can be visualized using a silver staining technique involving extensive fixing with glutaraldehyde, although such stains have not been used widely to study cheese peptides.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plaindirect- Asserted: passes — The authors put it forward as true.
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In the paper
“It has been particularly valuable in studies on genetic polymorphism in milk proteins (see Creamer, 1991;and Strange et al, 1992, for references).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Creamer, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Strange et al, 1992
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In the paper
“However, nearly ail onedimensional PAGE techniques used in recent studies on chee se have employed discontinuous buffer systems containing urea or sodium dodecylsulphate (SOS) as a dissociating agent.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
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In the paper
“However, de Jong (1975) reported that electrophoresis in alkaline urea gels (pH 8.9), stained with ami do black lOB and scanned by densitometry, gave good quantitative results.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites de Jong (1975)
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In the paper
“and have been largely replaced by polyacrylamide gels.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Creamer, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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In the paper
“Although 2-D electrophoresis may give good resolution, it is timeconsuming and there are difficulties with reproducibility and in obtaining quantitative data (Creamer, 1991).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Creamer, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedged- Asserted: passes — The authors put it forward as true.
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The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Identification of peptides produced during cheese ripening has posed difficulties.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
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In the paper
“Kim and Jimenez-Flores (1994) obtained excellent resolution of milk proteins by preparative IEF followed by urea-or SOS-PAGE.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Kim and Jimenez-Flores (1994)
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In the paper
“Zonal electrophoresis on paper (eg, Lindqvist et al, 1953;Kuchroo and Fox, 1982b), porous cellulose acetate or in agar or agarose gels are now rarely used.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Lindqvist et al, 1953
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- Not matchedcites Kuchroo and Fox, 1982b
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In the paper
“starch gels are brittle and opaque after staining (Creamer, 1991)”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Creamer, 1991
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In the paper
“Paper chromatography is cheap and straightforward, but suitable only for assessing the complexity of systems containing only small peptides (Ardë and Gripon, 1991) and has been large1y superseded by other techniques.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
What the sources say
- Not matchedcites Ardë and Gripon, 1991
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In the paper
“has greatly reduced the workload involved in these forms of column chromatography, while increasing speed and reproducibility.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
boosteddirect- Asserted: passes — The authors put it forward as true.
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In the paper
“Addeo et al (1995) used immunoblotting (rabbit polyclonal antibodies raised against the caseins and peroxidase-Iabelled immunoglobulins as secondary antibodies) to detect bands in electrophoretograms of a number of cheese varieties.This technique permitted the identification of the casein from which a number of peptides originated.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Addeo et al (1995)
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In the paper
“The authors are aware of a number of laboratories investigating the potential of CE to study proteolysis in cheese, although no reports of capillary electrophoretograms of cheese peptides appear to have been published to date.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
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In the paper
“The composition of running buffer can be changed easily and separation times are relatively short, although only one sample at a time can be analyzed.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plain- Asserted: passes — The authors put it forward as true.
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In the paper
“Ion-exchange chromatography is used widely to fractionate milk proteins but has only had limited use in cheese analysis (Fox, 1989).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
What the sources say
- Not matchedcites Fox, 1989
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In the paper
“Low-pressure, preparative HPLC techniques (eg, FPLCTM, Pharmacia, Uppsala, Sweden) on size-exc1usion media have simplified this form of chromatography.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
plaindirect- Asserted: passes — The authors put it forward as true.
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In the paper
“The majority of the peptides in a urea-PAGE electrophoretogram of Cheddar cheese were partially identified (fig 5) by McSweeney et al (1994a).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites McSweeney et al (1994a)
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In the paper
“Both paper and TLC chromatographic techniques are now rarely used.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
plain- Asserted: passes — The authors put it forward as true.
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In the paper
“Reverse phase-HPLC has been used extensively to characterize peptides in casein hydrolyzates (eg, Le Bars and Gripon, 1989;McSweeney et al, 1993b) and the technique is also very valuable for resolving shorter peptides in cheese fractions.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
What the sources say
- Not matchedcites Le Bars and Gripon, 1989
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites McSweeney et al, 1993b
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plain- Asserted: passes — The authors put it forward as true.
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The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Unlike conventional electrophoresis, in which proteins and peptides in a gel are visualized by staining, CE uses continuous monitoring by UV absorbance, and potentially by the range of other techniques used for detection in HPLC.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plain- Asserted: passes — The authors put it forward as true.
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The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“The capital cost of CE instrumentation at present is higher than that of equivalent high performance liquid chromatographs (HPLC), although costs are likely to fall.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
hedged- Asserted: passes — The authors put it forward as true.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds. It may state two separate claims as one.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“ln our experience, anion-exchange chromatography on DEAE-cellulose or equivalent high-performance medium (eg, Mono-QTM) in urea-containing buffers is very suitable for the fractionation of large casein-derived peptides.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
plain- Asserted: passes — The authors put it forward as true.
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The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“To date, FSCE has been the form of CE most widely used in dairy chemistry.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plain- Asserted: passes — The authors put it forward as true.
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Probably not a substantial claim. The paper’s conclusions may not depend on it.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“TLC is a simple, straightforward method for separating peptides and is normally superior to paper chromatography, although Kuchroo and Fox (1983a) obtained better resolution of peptides by PC than by TLC.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“The most popular forms of chromatography for analysis of cheese peptides have been ionexchange and size-exclusion techniques and reverse-phase high performance liquid chromatography (RP-HPLC).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
In the paper
“Wilkinson et al (1992) resolved press juice from Cheddar by high-performance size-exclusion chromatography (HPSEC) on a Superose-12 column; changes in the peptide profile during ripening were evident.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
What the sources say
- Not matchedcites Wilkinson et al (1992)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“and has been large1y superseded by other techniques.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“Ninhydrin reacts with ammonia almost as readily as with amino groups and therefore levels of proteolysis found by ninhydrin assays are consistently higher than those found by the TNBS procedure, the discrepancy being due to ammonia (Clegg et al, 1982).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Clegg et al, 1982
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
In the paper
“The Cd-ninhydrin reagent was found to he more selective for the amino group of free amino acids th an for the amino groups of peptides or proteins and was the most sensitive of several ninhydrin reagents, inc1uding Sn-ninhydrin.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not checked — no full text of the sourcecites Doi et al (1981) source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The purple chromophore, named Ruhemann' s purple after its discoverer, does not remain attached to the protein or peptide and therefore is not precipitated during procedures necessary to c1arify the sam-pIe prior to spectrophotometric analysis at 570 nm (Ardë and Meisel, 1991), which is a major advantage of the technique (Pearce et al, 1988).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Ardë and Meisel, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Pearce et al, 1988
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“could be performed on citrate-, water-or PT A-soluble fractions but not on TCA-soluble fractions, as the latter appeared to interfere with colour development.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Folkertsma and Fox (1992)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedgeddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“a linear relationship was found between the concentration of œ-amino groups and A 420 but the relationship varied between proteins owing to variations in the concentration of lysine.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Alder-Nissen (1979)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Barlow et al (1986) reported that the latter is preferable to the method of Habeeb (1966) in which an unstable coloured complex is formed and the procedure is liable to operator error.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Barlow et al, 1986
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“However, this enzyme is not equally active on ail amino acids; it exhibits high activity on Leu, Phe and Trp but His, Ile and Cys are poor substrates (Puchades et al, 1990).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Puchades et al, 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Church et al (1983), who used OPA to quantify proteolysis in milk protein systems, reported that the method is more accurate than the measurement of A 280 and is more convenient than the ninhydrin, TNBS or fluorescamine procedures.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Church et al (1983)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“Lemieux et al (1990) considered the OPA method to be fast and simple for estimating free amino acids in cheese and if the reaction time was strictly controlled, was less variable than the TNBS method”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Lemieux et al (1990)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plainconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Formation of Cd-ninhydrin reactive amino groups in Cheddar (.) and an Irish artisanal blue cheese (e) during ripening.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > STRA TEGIES FOR ASSESSING PROTEOL YSIS
plain- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
In the paper
“Urea-polyacrylamide gel electrophoretograms of casein (eN) and the water-insoluble fraction (WISF) of 3-month-old Cheddar cheese made with Lactococeus lactis subsp lactis SKII, indicating the positions of the caseins and the N-terminii of the polypeptides identified by McSweeney et al (1994)”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > STRA TEGIES FOR ASSESSING PROTEOL YSIS
What the sources say
- Not checked — no full text of the sourcecites McSweeney et al (1994) source
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“The free Glu content of the chee ses increased with age and varied between cheeses with different non-starter populations.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites McSweeney et al (1993a)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Kroger and Weaver (1979) reported that a dye-binding method could be used as an index of proteolysis in cheese”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Dye-binding
What the sources say
- Not matchedcites Kroger and Weaver (1979)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedgedcorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“These authors c1aimed that this reagent gave more consistent results than TNBS.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not checked — no full text of the sourcecites Creamer et al, 1985
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“WSN as a percentage of total N varies with variety and increases throughout ripening (fig 1); a typical value for mature Cheddar cheese is -25%.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Water
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“A decrease in the dye-binding capacity of a dispersion of Cheddar cheese with age was dernonstrated by Ashworth (1966).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Dye-binding
What the sources say
- Not matchedcites Ashworth (1966)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
boostedcorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“The water-soluble extract (WSE) of Cheddar cheese contains numerous small-and medium-sized peptides, free amino acids and their degradation products, organic acids and their salts; extraction with water efficiently separates the small peptides in cheese from proteins and large peptides.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Water
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Water-insoluble peptides in Cheddar chee se have been studied by McSweeney et al (I994a), who found that the principal peptides in this fraction were produced from u.sl-casein by chymosin or pepsin or from ~-casein by plasmin and therefore that the complementary primary water-soluble peptides must be produced via the action of these enzymes.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Water
What the sources say
- Not matchedcites McSweeney et al (I994a)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“This technique was reported to be rapid and reproducible and specifie for free amino acids, since peptides, which react to a greater or lesser extent in most other direct-assay procedures for free amino acids, are not degraded by L-amino acid oxidase.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Puchades et al, 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Trichloroacetic acid, TCA (12%, see below) and 70% ethanol yield approximately equal extraction levels (Reville and Fox, 1978) and soluble fractions contain similar peptides (Kuchroo and Fox, 1982b), although differences are apparent in the peptides in the insoluble fractions.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Reville and Fox, 1978
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Kuchroo and Fox, 1982b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Kuchroo et al (1983) concluded that the dye-binding method of McGann et al (1972), using amido black, is not suitable for this purpose.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Dye-binding
What the sources say
- Not matchedcites Kuchroo et al (1983)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites McGann et al (1972)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
boosted- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“Kuchroo and Fox (1982a) found that only 40% of the WSN was soluble in 0.1 mol/L CaCI 2 .”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Kuchroo and Fox (1982a)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“The increase in CaClrsoluble N correlates with the age of cheese and the ex tracts contain whey proteins, peptides and amino acids, while the CaCl r insoluble fraction con tains caseins and large peptides, similar to those in the water-insoluble fraction (Christensen et al, 1991).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not checked — no full text of the sourcecites Christensen et al, 1991
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“NaCI (5% )-soluble N and unfractionated cheese are indistinguishable electrophoretically, indicating that the parent caseins, as weil as peptides, are extracted (Rank et al, 1985;Bican and Spahni, 199 J),”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Rank et al, 1985
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Bican and Spahni, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“There is no 'precipitation threshold' relating peptide size to solubility in TCA, but ail peptides studied by Yvon et al (1989) containing less than seven amino acid residues were soluble in 12% TCA; peptide solubility is related to hydrophobicity.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Yvon et al (1989)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Reville and Fox (1978) claimed that> 90% of Cheddar cheese N was soluble in 5% NaCl, which was thus not sufficiently discriminating, ex ce pt perhaps for very young cheeses.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Reville and Fox (1978)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Whey proteins and proteose peptones (from plasmin action) are also soluble at pH 4.6, but their contribution to pH 4.6-SN is relatively srnall;”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds. It may state two separate claims as one.
In the paper
“Chloroform/methanol extracts more N than water, which is understandable considering the relatively hydrophobie nature of many caseinderived peptides, but chromatograms of both extracts on Sephadex G-25 were similar (Rank et al, 1985).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Rank et al, 1985
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Like WSN, pH 4.6-SN is produced mainly by rennet (O' Keeffe et al, 1976) and increases during ripening (eg, fig 1).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites O' Keeffe et al, 1976
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Venema et al (1987) reported that the level of 12% TCA-soluble N is a better index of maturity than WSN.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Venema et al (1987)
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“In our experience, RP-HPLC does not adequately resolve larger casein-derived peptides.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Typically, in a mature Cheddar about 15% of the total N (Reville and Fox, 1978) and -90% of the WSN (Kuchroo and Fox, 1982b) is soluble in 2.5% TCA; while 50-60% of a UF retentate (10 kDa membranes) and 100% of the UF permeate (0' Sullivan and Fox, 1990) is soluble in 2% TCA.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Reville and Fox, 1978
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Kuchroo and Fox, 1982b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites O'Sullivan and Fox, 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Rennet is responsible for the production of sorne of the 12% TCA-soluble N, but starter proteinases and peptidases make a substantial contribution (Reiter et al, 1969;0' Keeffe et al, 1976) to the formation of 12% TCA-soluble N.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Reiter et al, 1969
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites O' Keeffe et al, 1976
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“For ex ample, > 200 peptides have been isolated and identified from the WSE of Cheddar (Singh et al, 1994(Singh et al, , 1995(Singh et al, , 1996)).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > A FRACTIONATION SCHEME FOR CHEESE PEPTIDES
What the sources say
- Not checked — no full text of the sourcecites Singh et al, 1994 source
- Not matchedcites Singh et al, 1995
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Singh et al, 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“This method, based on that of Peterson et al (1957), has been used in the authors' laboratory to prepare phosphopeptides from Cheddar.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Miscellaneous techniques for fractionating peptides
What the sources say
- Not matchedcites Peterson et al, 1957
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Protein can also be estimated by the Bradford method (which is based on a colour change in Coomassie blue on binding to protein) or by using erythrosin, but preliminary results from this laboratory suggest that these methods are unsuitable for analysis of chee se fractions.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Comparison of techniques to quantify nitrogen in fractions
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The latter technique is preferable because of higher recoveries of protein and because the size of PAGE gels can change on staining which makes accurate excision of unstained regions difficult.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“However, since only relatively large peptides stain under these conditions, the procedure is limited to the detection of the primary degradation products in cheese.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Rests on an assumption: Only proteins and large peptides can be visualized by staining.
In the paper
“He emphasized that band dimensions are critical for densitometry, and that dye uptake is a function of the protein as weil as staining and destaining protocol.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Creamer, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“It has a number of advantages over traditional electrophoretic techniques, including the choice of running buffer and the use of automated, high-performance instrumentation.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“It is unlikely that CE will replace chromatographie and other electrophoretic methods, and it is now viewed as complementing other separation techniques (Lindeberg, 1996a).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Lindeberg, 1996a
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“Generally, 280 nm is used but for fractions containing smaller peptides, absorbance of the carbonyl group in the peptide bond at a lower wavelength, eg, 220 nm (Foster and Green, 1974;Green and Foster, 1974) is preferable, since small peptides may not contain aromatic residues.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
What the sources say
- Not matchedcites Foster and Green, 1974
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Green and Foster, 1974 source
plainconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Rests on an assumption: Small peptides may not contain aromatic residues.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Electroblotted peptides can be identified by N-terminai amino acid sequencing (see below), but they are more difficult to analyze by mass spectrometry (MS) because they cannot be stained prior to MS and must he eluted from the blotting matrix.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“HPSEC on a Superose-12 column is also valuable for characterizing peptides in various fractions from Cheddar (Breen et al, 1995) and is suitable for preparing peptide fractions.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
What the sources say
- Not matchedcites Breen et al, 1995
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Molecular weights may be estimated by sizeexclusion chromatography on a calibrated column.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“CE separates on the basis of the net charge on the peptides, their mass and Stokes' radius (Young et al, 1992) and sometimes on sorne other property of the peptide (see below).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
What the sources say
- Not matchedcites Young et al, 1992
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Sample size in CE is extremely small and therefore the technique is not suitable for preparative-scale work.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Electrophoresis
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds. It may state two separate claims as one.
In the paper
“A disadvantage of the TNBS method is that the dry powder is explosive, and prolonged storage leads to high blank values (Ardô and Meisel, 1991).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Ardô and Meisel, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Such techniques are more sensitive than the colorimetrie methods described above but have not been used as widely.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“Difficulties remain with the interpretation of RP-HPLC data and the development of a solvent system which will permit tasting of the fractions (Ardô and Gripon, 1991).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
What the sources say
- Not matchedcites Ardô and Gripon, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“It reacts at room temperature with water or primary amines, the latter reaction being far faster (Udenfried et al, 1972).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
What the sources say
- Not matchedcites Udenfried et al, 1972
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Fluorescaminc (4-phenylspiro [furan-2 (3H), 1'-phthalan]-3,3'-dione) is used to quantify amino acids and peptides in the picomole range.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Free amino groups-colorimetrie and f1uorimetrie methods
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“As var-0.20 ious columns, elution conditions and detection wavelengths have been used, comparison of chromatograms from different studies is difficult.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Chromatography of cheese peptides
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The level of water-soluble N (WSN) is a widely-used index of cheese ripening (see Rank et al, 1985;Fox et al, 1995b)”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Water
What the sources say
- Not matchedcites Rank et al, 1985
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Fox et al, 1995b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“However, mould and bacterial surface-ripened varieties are characterized by an increase in pH during ripening; and since the extractability of N varies with pH, an alternative method should be adopted.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Water
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Rests on an assumption: The extractability of N varies with pH.
- Rests on an assumption: The pH of mould and bacterial surface-ripened cheese varieties increases during ripening.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Starter proteinases and peptidases play a relatively minor role in the hydro-Iysis of intact caseins and large polypeptides to water-soluble peptides, although they are active on many of the peptides released by chymosin or plasmin.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Water
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“For example, if the influence of coagulant is studied, the formation of WSN and peptide profiles by urea-PAGE are suitable methcds.Since the coagulant does not produce free amino acids, their determination does not directly measure the contribution of the coagulant.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > STRA TEGIES FOR ASSESSING PROTEOL YSIS
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Rests on an assumption: The coagulant does not produce free amino acids.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The rate and/or pattern of proteolysis may be influenced by location within a cheese, eg, surface-ripened or young, brine-salted cheeses.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > STRA TEGIES FOR ASSESSING PROTEOL YSIS
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
- Rests on an assumption: The rate and/or pattern of proteolysis may be influenced by location within a cheese.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The increase in pH of mould-ripened varieties means that pH 4.6 buffers are more suitable as primary extractants than water.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > STRA TEGIES FOR ASSESSING PROTEOL YSIS
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
- Rests on an assumption: The pH of mould and bacterial surface-ripened cheese varieties increases during ripening.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Most of the techniques described above for the preparation of various fractions and the quantification of N which is soluble therein are quite time-consuming”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Methods based on the Liberation ofreactive compounds or groups
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper may give no reason why it holds.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“This strategy provides information on the level and type of proteolysis from the initial hydrolysis of the caseins to the Iiberation of free amino acids; and is suitable for most internai, bacterially-ripened cheese varieties.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > STRA TEGIES FOR ASSESSING PROTEOL YSIS
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Because of their relative simplicity, there is a growing demand for such rapid methods for assessing cheese maturity (Ardô and Meisel, 1991).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Methods based on the Liberation ofreactive compounds or groups
What the sources say
- Not matchedcites Ardô and Meisel, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“Precipitation with ethanol may be used to fractionate cheese or to sub-fractionate WSEs, and should be preferred to the largely equivalent 12% TCA owing to the ease of removal of ethanol by evaporation (Christensen et al, 1991).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not checked — no full text of the sourcecites Christensen et al, 1991
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“and although it is more difficult to perform, it may be easier to standardize (Fox, 1989).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Fox, 1989
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“The Bradford method for protein determination (Bradford, 1976) is based on the colour change in Coomassie blue G250 when it reacts with proteins.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Dye-binding
What the sources say
- Not checked — no full text of the sourcecites Bradford, 1976 source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Concentrations ranging from 2 or 2.5% (eg, Reville and Fox, 1978;O'Sullivan and Fox, 1990) to 12% (eg, Bican and Spahni, 1991;Folkertsma and Fox, 1992;Addeo et al, 1992;Bütikofer et al, 1993;Katsiari and Voutsinas, 1994;Picon et al, 1994;Yun et al, 1995) have been used, depending on the degree of fractionation required (Iarger peptides being soluble at the lower TCA concentrations).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Reville and Fox, 1978
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites O'Sullivan and Fox, 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Bican and Spahni, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“Inclusion of CaCI 2 in the NaCI solution should reduce the percentage N extracted and thus increase the selectivity of the method (see Fox, 1989).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Fox, 1989
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The N-terminal sequence (5-7 residues) is normally adequate to locate the origin of a peptide in the caseins, but other techniques must be used to determine its length.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“C-terminal sequencing (eg, Iiberation of ami no acids over time by carboxypeptidase Y, eg, McSweeney et al, 1993b) could be used for this purpose but is not popular.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
What the sources say
- Not matchedcites McSweeney et al, 1993b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“Since small peptides and free amino acids will be lost on dialysis, other methods for removal of TCA, eg, repeated ether extraction or sorne form of chromatography, are required and are laborious procedures (Fox, 1989).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Fox, 1989
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“However, the precise location of peptides on unstained gels may be difficult since the y cannot be compared directly with stained gels, the dimensions of which change on staining.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
None of the sources cited for this claim have been checked yet.
In the paper
“Amino acid sequencing (either manual, eg, Mojarro-Guerra et al, 1991or automated, eg, McSweeney et al, 1994a;Singh et al, 1994Singh et al, , 1995Singh et al, , 1996) ) by Edman degradation can also be used to identify peptides.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
What the sources say
- Not matchedcites Mojarro-Guerra et al, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites McSweeney et al, 1994a
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Singh et al, 1994 source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Individual small peptides are usually isolated by RP-HPLC.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“This fractionation scheme was developed for Cheddar cheese and may need to be modified for other varieties.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > A FRACTIONATION SCHEME FOR CHEESE PEPTIDES
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“However, unless the peptide is relatively short, it may not be possible to determine its full sequence.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Trifluoroacetic acid (CF 3 COOH; TFA) as a precipitant or ex tractant for cheese peptides may be a useful alternative to TCA, and it has the major advantage of being easily removed by evaporation.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“Mass spectrometry (MS) is more convenient for identifying peptides of known N-terminal sequence (eg, Singh et al, 1994Singh et al, , 1995Singh et al, , 1996)), although mass analysis alone is often insufficient to identify peptides since different casein-derived peptides can have the same ami no acid composition (and hence mass).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
What the sources say
- Not checked — no full text of the sourcecites Singh et al, 1994 source
- Not matchedcites Singh et al, 1995
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Singh et al, 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Perhaps surprisingly, there are few references to its use in the fractionation of chee se.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“The use of 70% ethanol, which gives similar precipitation levels, is preferable because ethanol can be readily removed by evaporation (Fox, 1989).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
What the sources say
- Not matchedcites Fox, 1989
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The detailed study of proteolysis in cheese often requires that peptides in the initial extract be fractionated by a combination of the techniques discussed above.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > A FRACTIONATION SCHEME FOR CHEESE PEPTIDES
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“The use ofTFA as an ion-pair reagent in HPLC buffers is widespread (see below).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction with solutions containing salts
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The N-terminal sequence (see below) of electroblotted peptides can be determined readily, but it is necessary to remove peptides from the blotting membrane prior to mass spectrometrie analysis.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“However, more than one casein-derived peptide may have the same amino acid composition and thus identification of peptides in a complex mixture from their amino acid composition, alone is not recommended.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > ISOLATION AND IDENTIFICATION OF INDIVIDUAL PEPTIDES
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“It was considered to be the most suitable extractant for amino acids, but small peptides are also soluble in picric acid (Salji and Kroger, 1981).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
What the sources say
- Not matchedcites Salji and Kroger, 1981
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Picric acid (2, 4, 6-trinitrophenol) is also a very discriminating protein precipitant (Fox, 1989).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
What the sources say
- Not matchedcites Fox, 1989
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“About 50% of the WSN in a mature Cheddar was dialysable; the diffusate was completely soluble and the retentate 50% soluble in 70% ethanoI.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
What the sources say
- Not matchedcites Kuchroo and Fox, 1982b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“The watersoluble peptides in the fractions obtained with SSA do not appear to have been characterized.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“The most widelyused PT A concentration is 5%.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“5-Sulphosalicylic acid (2-hydroxy-5-sulphobenzoic acid; SSA), a discriminating protein precipitant, has been used at 3% to prepare extracts of cheese for ami no acid analysis (Reiter et al, 1969;Ramos et al, 1987), or as an index of amino acid N (Cliffe and Law, 1991).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
What the sources say
- Not matchedcites Reiter et al, 1969
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Ramos et al, 1987
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Cliffe and Law, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“The A 28D of the dialysate correlated weil with age and with 12% TCA-soluble and pH 4.6-soluble N.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
What the sources say
- Not matchedcites Sciancalepore and Alviti, 1987
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“No data were given on extraction levels or whether peptides were soluble.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“PT A)-H 1 S0 4 is a very discriminating protein precipitant; only free amino acids (apart from lysine and arginine), and peptides less than about 600 Da are soluble in 5% PT A (Jarrett et al, 1982).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
What the sources say
- Not matchedcites Jarrett et al, 1982
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“This reagent has not been used extensively to fractionate cheese N nor to prepare samples for amino acid analysis.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“Kuchroo and Fox (1982b) found that exhaustive dialysis (96 h, four changes) was a simple and effective method for partitioning water-soluble peptides, and that it was suitable for relatively large samples.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
What the sources say
- Not matchedcites Kuchroo and Fox, 1982b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“although increased equipment requirements and long analysis times (-10 h) are likely to militate against the widespread use of 2D-HPLC.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > RP-HPLC is a very valuable technique for the resolution of water-soluble
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The short PT Asoluble peptides in sorne cheese varieties have been studied (Jarrett et al, 1982;Bican and Spahni, 1991;Gonzâlez de Llano et al, 1991).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
What the sources say
- Not matchedcites Jarrett et al, 1982
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Bican and Spahni, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites González de Llano et al, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“Free amino acids were extracted from Cheddar by Hickey et al (1983) using Ba(OH)z/ ZnS04'”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Phosphotungstic acid and similar techniques
What the sources say
- Not matchedcites Hickey et al, 1983
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“However, this technique does not appear to have been used in cheese analysis.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of ammonia
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“The formol titration technique is a simple method for estimating amino groups in milk and may be used to measure the extent and rate of proteolysis.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Acid/base titration
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“Changes in the buffering capacity of Emmental around pH 9 have been attributed to proteolysis (Lucey et al, 1993).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Acid/base titration
What the sources say
- Not matchedcites Lucey et al, 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Rests on an assumption: The buffering capacity of cheese increases during ripening owing to the formation of ammonia, amino, imino and carboxyl groups.
- Not matched
In the paper
“Ali peptides in a 10 kDa UF permeate are soluble in 2% TCA, but sorne peptides in the retentate are insoluble (O' Sullivan and Fox, 1990); the permeate contains no peptides detectable by polyacrylarnide gel electrophoresis (PAGE) when stained using Coomassie blue G250, and 40-50% of the WSN is permeable.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
What the sources say
- Not matchedcites O'Sullivan and Fox, 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“Proteolysis has important consequences for the development of cheese texture due to cleavage of the protein matrix (Creamer and OIson, 1982;Lawrence et al, 1983) and f1avour through the production of the precursors of a number of volatile f1avour compounds and directly by the liberation of amino acids and certain peptides (see Fox et al, 1995a).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Non-starter lactic acid bacteria
What the sources say
- Not checked — no full text of the sourcecites Creamer and Olson, 1982 source
- Not matchedcites Lawrence et al, 1983
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Fox et al, 1995a
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“However, it is perhaps surprising that the development of ammonia per se has not been used more widely as an index of proteolysis.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of ammonia
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Proteolysis is very !imited in Pasta Filata varieties (eg, Mozzarella) due to denaturation of enzymes during high-temperature stretching, while in mould-ripened varieties (particularly blue mould cheeses) proteolysis is extensive due to the presence of patent fungal proteinases.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Non-starter lactic acid bacteria
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Such techniques are generally simple and are valuable for the routine assessment of cheese maturity.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Non-starter lactic acid bacteria
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Ultimately, the hydrolysis of caseins by the cornbined action of proteinases and peptidases in cheese leads to the liberation of free amino acids which are considered to be important flavour compounds in man y cheeses; their concentration varies widely with variety.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Rejection of hydrophobie peptides by UF membranes and aggregation of small peptides are potential disadvantages of this method.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Ammonia, formed in cheese on the deamination of free amino acids, is an important product of proteolysis in certain cheese varieties (eg, Camembert or smear-ripened varieties; Fox et al, 1995a) where it contributes to characteristic f1avour and texture (by neutralization of the cheese).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of ammonia
What the sources say
- Not matchedcites Fox et al, 1995a
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Rests on an assumption: Ammonia is formed in cheese on the deamination of free amino acids.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Most authors have used UF to fractionate the larger peptides in cheese, although Visser et al (l983a,b) isolated very low molecular weight peptides from a bitter extract of cheese by UF on 0.5 kDa membranes, and Aston and Creamer (1986) used ultrafiltration with 1 kDa eut-off membranes to fractionate WSN.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
What the sources say
- Not matchedcites Visser et al, 1983a,b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Aston and Creamer, 1986
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Early attempts to quantify free amino acids in cheese used paper chromatography developed », using ninhydrin (eg, Kosikowsky, 1951a, b) but such techniques were only semi-quantitative.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
What the sources say
- Not matchedcites Kosikowsky, 1951a, b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Many authors have used diafiltration to improve resolution, Membranes with nominal molecular weight cut-offs ranging from 0.5 to 10 kDa (most commonly) have been used.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Despite sorne studies, the potential of UF membranes with low molecular weight cut-offs « 1 kDa) to fractionate the smaller peptides from cheese has not been extensively investigated.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“While dialysis is a simple and useful technique for peptide fractionation, it has been superseded by ultrafiltration (UF) which is faster, capable of handling larger samples, uses membranes of known molecular mass eut-off and reduces the problem of recovering peptides from a large volume of diffusate.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Non-specifie methods provide adequate information on the overall extent of proteolysis and the general contribution of the various agents to proteolysis.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Non-starter lactic acid bacteria
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The thorough study of proteolysis necessitates the isolation and identification of peptides; therefore techniques which resolve individual peptides, such as electrophoresis and chromatography, have received considerable attention in recent years.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Non-starter lactic acid bacteria
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. It may state two separate claims as one.
In the paper
“However, UF allows fractionation of large samples and does not require solvents, both of which facilitate taste panel work (Fox, 1989).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Fractionation techniques based on molecular mass
What the sources say
- Not matchedcites Fox, 1989
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“the concentration of ammonia was -4 mg g-l cheese dry matter and increased slightly during ripening.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of ammonia
What the sources say
- Not matchedcites Ordonez and Burgos, 1977
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirectSingle case- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one. The quote only partly states this claim.
- Not matched
In the paper
“The principal indigenous proteinase in milk is plasmin, but somatic cell proteinases and enzymes from the native microfiora of the milk (particularly heat-stable proteinases from psychrotrophs) are also present (Fox et al, 1995a).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > lndigenous and endogenous proteinases from the milk
What the sources say
- Not matchedcites Fox et al, 1995a
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The extent and nature of proteolysis show considerable intervarietal variation caused by differences in production protocols and ripening conditions (particularly whether a secondary microtlora is encouraged).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Non-starter lactic acid bacteria
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“A number of the solvent systems described below are also used to extract peptides as the first step in their purification.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Extraction / solubility methods
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“The proteins and large polypeptides in cheese are completely soluble in 4 to 6 mol/L urea, which is used to prepare sampi es for analysis by chromatography or electrophoresis (see below).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Urea
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
In the paper
“As described above, Vakaleris and Priee (1959) measured the A 280 of a sodium citrate-HeI extract (pH 4.6) of cheese as an index of proteolysis.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of soluble tyrosine and tryptophan
What the sources say
- Not matchedcites Vakaleris and Price, 1959
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“However, GC has not been used as widely as alternative techniques.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“Amines in cheese may be quantified by RP-HPLC using pre-col-umn derivatization (eg, Bütikofer et al, 1990).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
What the sources say
- Not matchedcites Bütikofer et al, 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“HPLC gave rapid, simple and sensitive determination of amino acids and yielded narrower, better-resolved peaks with shorter retention times and a more stable baseline.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
What the sources say
- Not matchedcites Bütikofer et al, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one. The quote only partly states this claim.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“This reagent was also used by Singh and Ganguli (1972) to quanti l'y peptides in the TCA-soluble fraction of cheese, but it appears to be less sensitive than 2, 4, 6-trinitrobenzenesulphonic acid, TNBS (Samples et al, 1984).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of soluble tyrosine and tryptophan
What the sources say
- Not matchedcites Singh and Ganguli, 1972
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Samples et al, 1984
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“This technique is reported to give good recovery of added amino acids; ail protein amino acids can be resolved on a single chromatogram, and speed and accuracy are comparable to those of automated amino acid analyzers and at far lower equipment costs.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
What the sources say
- Not matchedcites Bertacco et al, 1992
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Measurement of the 'soluble' tyrosine and tryptophan in cheese is a well-established method for assessing proteolysis.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of soluble tyrosine and tryptophan
boostedcorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Dedicated ami no acid analyzers based on ion-exchange chromatography are used widely and have greatly facilitated the analysis of free amino acids in chee se, which is now relatively simple, accurate, quantitative and requires Iittle sample preparation.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
boosteddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“Hull (1947) used the Folin-Ciocalteau reagent to assess proteolysis in milk.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of soluble tyrosine and tryptophan
What the sources say
- Not matchedcites Hull, 1947
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“The technique has good reproducibility and high accuracy, although the coefficients of variation for Met and Gly are somewhat high (Bertacco et al, 1992).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
What the sources say
- Not matchedcites Bertacco et al, 1992
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Likewise, classical ion-exchange column chromatography (eg, Mabbitt, 1955, who used Dowex-50 resin) is now obsolete and has been superseded by automated amino acid analyzers, which are less laborious.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
What the sources say
- Not matchedcites Mabbitt, 1955
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“lt is necessary to fractionate the cheese (eg, preparation of a water-or TCA-soluble extract) before using either of these techniques.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of soluble tyrosine and tryptophan
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“Kuchroo and Fox (l982b) fractionated a WSE of Cheddar with 0.1 mol/L ethylenediamine tetraacetic acid (EDTA); approximately 30% of the WSN was precipitated.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Miscellaneous techniques for fractionating peptides
What the sources say
- Not matchedcites Kuchroo and Fox, 1982b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“Chitosan (0.02%) was unsuitable for the fractionation of water-insoluble peptides but fractionated water-soluble peptides quite effectively at pH 4.0.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Miscellaneous techniques for fractionating peptides
What the sources say
- Not matchedcites Fernández and Fox, 1997
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Rests on an assumption: Chitosan is polycationic at acid pH and can complex with negatively-charged molecules, leading to their flocculation.
- Not matched
In the paper
“The latter method was used by Citti et al (1963) to mon-itorTCA-soluble peptides.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Comparison of techniques to quantify nitrogen in fractions
What the sources say
- Not matchedcites Citti et al, 1963
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“Although the HPLC method used had a slightly lower repeatability for sorne amino acids, it had good reproducibility and correlated weil with ionexchange chromatography.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
What the sources say
- Not matchedcites Bütikofer et al, 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Amino acids can be also quantified by gas chromatography (GC) after derivatization with heptatluorobutyric anhydride (HFBA) to yield n-heptatluorobutyryl isobutyl derivatives.Capilliary GC is most suitable (eg, Wood et al, 1985;Laleye et al, 1987;Bertacco et al, 1992).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
What the sources say
- Not matchedcites Wood et al, 1985
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Laleye et al, 1987
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Bertacco et al, 1992
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Preparation of chee se juice by hydraulic pressure has the advantage of not altering the ionie composition of the aqueous phase of cheese and has been exploited principally in studies on calcium phosphate in cheese, the buffering capacity of cheese and in studies on the Iysis of starter cells.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Hydraulic pressure/centrifugation
What the sources say
- Not matchedcites Morris et al, 1988
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Wilkinson et al, 1992
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Lucey et al, 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“These amino acids can be quantificd by the use of Folin-Ciocalteau reagent (acidic solution of Na tungstate and Na molybdate) or by measurement of absorbance at 280 nm.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Formation of soluble tyrosine and tryptophan
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“However, EDT A does not appear to have been used by other authors for this purpose.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Miscellaneous techniques for fractionating peptides
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
In the paper
“Chitosan-peptide complexes were dissociated at pH 7.0.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Miscellaneous techniques for fractionating peptides
What the sources say
- Not matchedcites Fernández and Fox, 1997
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Rests on an assumption: Chitosan is polycationic at acid pH and can complex with negatively-charged molecules, leading to their flocculation.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Reverse-phase HPLC of pre-column-derivatized tluorescent-Iabelled amino acids is increasingly being used to measure free amino acids in cheese, and has the advantage of using standard equipment and being amenable to automated derivatization.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > QUANTIFICA TION OF FREE AMINO ACmS AND THEIR DEGRADATION PRODUCTS
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Although this method is highly repeatable, it is a slow and potentially dangerous technique.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Comparison of techniques to quantify nitrogen in fractions
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Proteolytic agents in cheese originate from five sources: 1) the coagulant; 2) indigenous and endogenous proteinases from the milk; 3) the starter; 4) the adjunct starter; and 5) non-starter lactic acid bacteria.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > INTRODUCTION
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Preparation of the aqueous phase of cheese by centrifugation has the same advantages.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Hydraulic pressure/centrifugation
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“For this reason, techniques which resolve individual peptides have received much attention in recent years.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > TECHNIQUES WHICH RESOLVE PEPTIDES
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: fails — It may be too vague to check against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. It may be too vague to check against evidence.
In the paper
“The Lowry method (a combination of the Folin-Ciocalteau and biuret reagents), which is widely used in biochemistry and is simple and rapid, has been used to quantif Y peptides in various cheese fractions (eg, Kaminogawa et al, 1986).”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Comparison of techniques to quantify nitrogen in fractions
What the sources say
- Not matchedcites Kaminogawa et al, 1986
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“According to Gonzâlez de Llano et al (1993), the Kjeldahl and Lowry methods gave similar results for proteinlnitrogen in water-soluble extracts from blue cheeses.”
§ Chemical methods for the characterization of proteolysis in cheese du ring ripening > Comparison of techniques to quantify nitrogen in fractions
What the sources say
- Not matchedcites González de Llano et al, 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
The paper relies on this without support.
Only proteins and large peptides can be visualized by staining.
“Since only proteins and large peptides can be visualized by staining”
The paper relies on this without support.
Electrophoretic mobility in the presence of SDS is inversely proportional to the logarithm of the molecular weight of the peptide.
“electrophoretic mobility in the presence of SOS is inversely proportional to the logarithm of the molecular weight of the peptide.”
The paper relies on this without support.
The caseins have similar molecular weights (20,000 to 25,000).
“the caseins have similar molecu-Jar weights (20 000 to 25 000)”
The paper relies on this without support.
UV absorbance allows detection of small peptides which cannot be visualized by staining.
“UV absorbance allows the detection of small peptides which cannot be visualized by staining”
The paper relies on this without support.
Small peptides may not contain aromatic residues.
“since small peptides may not contain aromatic residues.”
The paper relies on this without support.
Cleavage of a peptide bond liberates a new amino group that can react with chromogenic or fluorogenic reagents.
“The c1eavage of a pepitde bond results in the liberation of a new amino group which can react with several chromogenic or fluorogenic reagents.”
The paper relies on this without support.
TNBS reacts stoichiometrically with primary amines to produce a chromophore.
“2,4,6-Trinitrobenzenesulphonic acid (TNBS) is one such reagent which reacts stoichiometrically with primary amines, producing a chro-”
The paper relies on this without support.
Ninhydrin reacts with free amino groups to form a chromophore that can be estimated spectrophotometrically.
“The principle of the ninhydrin reaction is the spectrophotometric estimation of a chromophore formed when ninhydrin reacts with free ami no groups (fig 2b).”
The paper relies on this without support.
OPA reacts with 2-mercaptoethanol and primary amines to form a fluorescent complex that also absorbs strongly at 340 nm.
“o-Phthaldialdehyde (OPA) reacts with 2-mercaptoethanol and primary amines to fonn a fluorescent complex (I-alkylthio-2-alkylisoindole; fig 2d), which also absorbs strongly at 340 nm.”
The paper relies on this without support.
Proteolysis is one of the principal biochemical events during cheese ripening.
“Since proteolysis is one of the principal biochemical events during cheese ripening, it is desirable to include an assay for proteolysis in most chee se ripening studies.”
The paper relies on this without support.
Ammonia is a major product of proteolysis in mould and bacterial surface-ripened cheese varieties.
“Likewise, since ammonia is a major product of proteolysis in mould and bacterial surface-ripened varieties, it may be desirable to quantify ammonia.”
The paper relies on this without support.
The coagulant does not produce free amino acids.
“Since the coagulant does not produce free amino acids, their determination does not directly measure the contribution of the coagulant.”
The paper relies on this without support.
The contribution of cheese microflora to cheese ripening is mainly in the production of short peptides and free amino acids.
“since the contribution of cheese microflora (natural or modified) to cheese ripening is mainly in the production of short peptides and free amino acids”
The paper relies on this without support.
The extractability of N varies with pH.
“since the extractability of N varies with pH, an alternative method should be adopted.”
The paper relies on this without support.
The pH of mould and bacterial surface-ripened cheese varieties increases during ripening.
“mould and bacterial surface-ripened varieties are characterized by an increase in pH during ripening”
The paper relies on this without support.
The rate and/or pattern of proteolysis may be influenced by location within a cheese.
“The rate and/or pattern of proteolysis may be influenced by location within a cheese, eg, surface-ripened or young, brine-salted cheeses.”
The paper relies on this without support.
Most MS techniques used to identify peptides involve the production of ions of the intact peptide.
“Most MS techniques used to identify peptides involve the production of ions of the intact peptide.”
The paper relies on this without support.
If high energies are used in MS, the peptide is fragmented and the masses obtained are those of the resulting fragments.
“However, if high energies are used, the peptide is fragmented and the masses obtained are those of the resulting fragments.”
The paper relies on this without support.
The microflora of essentially all cheeses is characterized by the growth of adventitious nonstarter lactic acid bacteria.
“The microtlora of essentially ail chee ses is characterized by the growth of adventitious nonstarter lactic acid bacteria, NSLAB (typically Lactobacillus spp but also Pediococcus spp and perhaps other genera).”
The paper relies on this without support.
The buffering capacity of cheese increases during ripening owing to the formation of ammonia, amino, imino and carboxyl groups.
“The buffering capacity of cheese increases during ripening owing to the formation of ammonia, amino, imino and carboxyl groups.”
The paper relies on this without support.
The caseins are insoluble in many solvents, but peptides produced from them may be soluble and thus the proportion of soluble nitrogen will increase with proteolysis.
“The caseins are insoluble in many solvents, but peptides produced from them may be soluble and thus the proportion of soluble nitrogen will increase with proteolysis.”
The paper relies on this without support.
Chitosan is polycationic at acid pH and can complex with negatively-charged molecules, leading to their flocculation.
“Chitosan is polycationic at acid pH and thus can complex with negatively-charged molecules, leading to their flocculation.”
The paper relies on this without support.
Ammonia is formed in cheese on the deamination of free amino acids.
“Ammonia, formed in cheese on the deamination of free amino acids, is an important product of proteolysis in certain cheese varieties”
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“Peptides, free amino acids, and compounds resulting from the catabolism of free fatty acids greatly contribute to the formation of cheese flavors.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as McSweeney and Fox, 1997
Experimental — accuracy not yet measuredThe check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“Another factor influencing cheese flavor and odor is lipolysis, with excessive lipolytic activity during cheese production potentially leading to an overly pungent flavor and odor (McSweeney and Fox, 1997).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as McSweeney and Fox, 1997
Experimental — accuracy not yet measured
Citations
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Biochemistry of cheese ripening
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Self-citationAdvances in the study of proteolysis during cheese ripening
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Proteolysis in cheese during ripening
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Self-citation
Metadata
- Authors
- McSweeney, P. L. H., & Fox, P. F.
- Affiliations
- University College Cork (IE)
- ORCID
- McSweeney, P. L.H.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1997
- Volume
- 77
- Issue
- 1
- Pages
- 41-76
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2167370004
- Cited by
- 173
- References
- 80
- Citations by year
- 2026: 5 · 2025: 5 · 2024: 5 · 2023: 10 · 2022: 5 · 2021: 4 · 2020: 9 · 2019: 9 · 2018: 12 · 2017: 9 · 2016: 10 · 2015: 4 · 2014: 5 · 2013: 3 · 2012: 7
- FWCI
- 14.26
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- proteolysis, cheese ripening, soluble nitrogen, free amino acids, peptide identification, reactive functional groups
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