02199naa a2200205 a 450000100080000000500110000800800410001902400510006010000210011124501260013226000090025852015720026765000110183965000160185065000120186665000180187865000130189670000170190977300670192621643652024-05-21       1974    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1017/S00220299000196712DOI1 aFOSTER, P. M. D.  aA quantitative gel-filtration method for analysis of the proteinaceous fraction of Cheddar cheese.h[electronic resource]  c1974  aMethods are described for the solubilization of the nitrogenous portion of cheese in a dissociating solvent system and separation of the solution into fractions on a Sephadex G-100 column under conditions where the proteins and peptides would be expected to be split into monomeric units. The E280 measurement of the fractions, expressed as a percentage of the total material eluted, followed a reproducible pattern, both with duplicate runs on the same sample and comparative runs on non-identical samples of the same type. With cheese curd, a small peak of undissociated material was obtained at the void volume of the column; this was followed by a main peak and a minor third peak, with a small quantity of material being eluted at larger volumes. A qualitatively similar pattern was obtained with 43-day-old cheese as the sample, but the main peak was smaller, the third peak was larger, and a relatively larger amount of material was eluted at greater volumes. There was only partial separation of the proteins on the column; the main peak contained β- and αs-caseins, their larger breakdown products and some para-κ-casein, and the third peak contained smaller breakdown products of the main casein fractions and para-κ-casein. Although the resolution was considerably inferior to that obtained by gel electrophoresis, the method has the advantage over this and other methods in that it gives a quantitative analysis of the sample based on molecular size. Thus, it is suggested that it may find use in analysing protein breakdown in cheese during ripening.  aCasein  aCheese milk  aCheeses  aMilk proteins  aPeptides1 aGREEN, M. L.  tJournal of Dairy Researchgv. 41, n. 2, p. 259-268, Jun. 1974.