Abstract

Lysozyme is used in cheese manufacture in order to prevent blowing in cheeses caused by Clostridium tyrobutyricum. Being an egg derivative, the presence of lysozyme must be included on the label for residual allergenic risk (2003/89/CE). The aim of this study was to evaluate the presence of lysozyme on proteic profiles of typical Italian cheeses such as Grana Padano through surface-enhanced laser desorption/ionization time-of-flight mass spectrometry. The proteolytic activity of ripening (from 0 to 24 months), confirmed by a decrease in casein, did not influence the intensity of lysozyme peaks. Furthermore, ripened Grana Padano cheese could be differentiated on mass profiling from immature Grana Padano by the presence of particular signals that are probably related to casein proteolysis.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.