Author:
DUPONT DIDIER,GRAPPIN REMY
Abstract
Bovine plasmin (PLM) and its precursor plasminogen (PLG) are present
in cheese, in which the proteinase is thought to play a significant role
in proteolysis
during ripening. PLM in cheese is usually assayed by enzymic techniques
and
concentrations are generally expressed as activities. In order to determine
absolute
concentrations of PLM and PLG in cheese, we have applied an ELISA previously
developed for the differential determination of PLM and PLG in milk. The
assay
used two monoclonal antibodies, one specific for PLG and the other cross
reacting
with PLM and PLG. PLM concentration was obtained by subtracting the PLG
concentration from the value for PLM plus PLG. The assay was evaluated
in cheese
by determining the total amount of PLG and PLM in milk used in the manufacture
of eight semi-hard cheeses on a pilot plant scale, and comparing it with
the total
amount of PLG and PLM present in the eight corresponding wheys and unripened
cheeses. Concentrations of PLG and PLM in 19 commercial cheeses were also
determined. It was thus demonstrated that the ELISA made it possible to
quantify
PLM and PLG in milk and cheese and that PLM and PLG concentrations in cheese
were highly dependent on the technology used for cheesemaking.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
9 articles.
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