Original paper
Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
Abstract
Summary A new method for monitoring the terminal stages of proteolysis in cheese, i.e. the formation of free amino acids, using the Cd-ninhydrin reagent is reported. The assay was very specific for free amino acids and may be performed on citrate-soluble, water-soluble or phosphotungstic acid-soluble fractions of cheese, but not on trichloroacetic acid-soluble extracts; water-soluble extracts were chosen for routine analysis. Application of the...
Paper Details
Title
Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
Published Date
May 1, 1992
Journal
Volume
59
Issue
2
Pages
217 - 224
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Notes
History