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Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation
Corrigan, Bernard Martin Kilcawley, Kieran Noel Sheehan, Jeremiah J
Corrigan, Bernard Martin
Kilcawley, Kieran Noel
Sheehan, Jeremiah J
Date
2021-2-22
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Corrigan, B.M., Kilcawley, K.N. and Sheehan, J.J. Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation. International Journal of Dairy Technology, 2021, 74(4), pp.671-680. https://doi.org/10.1111/1471-0307.12765
Abstract
A new fast and reliable reversed-phase high-performance liquid chromatographic method is proposed for quantifying all the major casein fractions during cheese proteolysis as an alternative to more complex methodologies. Excellent separation of the caseins, para-κ-casein (ρ-κ-CN), αs1-casein (αs1-CN), αs1-I-casein (αs1-I-CN), αs2-casein (αs2-CN), and β-casein (β-CN) was achieved, in terms of linearity, reproducibility, repeatability, accuracy and certified standard recovery. Validation by quantification of semihard and Maasdam-style cheeses gave comparable results for ρ-κ-CN, β-CN and αs-casein (αs-CN) to published data for both urea–polyacrylamide gel electrophoresis and capillary electrophoresis. © 2021 TEASASC. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology.