FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W1999791808> ?p ?o ?g. }

• W1999791808 endingPage "273" @default.
• W1999791808 startingPage "268" @default.
• W1999791808 abstract "Occurrence of free phosphoserine (SerP) in ripened cheeses was investigated to clarify whether this amino acid can be directly released from casein by enzymatic attack. Free amino acids extracted from cheese were separated by IEC or RP-HPLC and the peak of SerP always eluted close to unretained material and acidic components. Presence of these interferences suggests that the content of free SerP (from 0.8 to 16.4 mmoles/kg cheese) could be highly overestimated. These figures were dramatically lowered (up to 100 times) after a purification step of the cheese extract on cationic column, but the chromatographic separation of SerP was not yet interference-free. However, these values of free SerP are not significant on the basis of the total amount of free amino acids (<0.06%). The interfering compounds were characterized in Grana Padano cheese by FAB-MS and several low-MW peptides were found, the most abundant of which was the casein phosphopeptide (CPP) β(16-22)3P. In vitro enzymatic hydrolysis of casein confirmed that accumulation of short-chain CPPs having the common structure X-SerP-SerP-SerP-Glu-Glu-X occurs, explaining incomplete recovery of the amino acids. The recovery increased from 89% up to 96% and the content of Ser and Glu approached the theoretical value when the enzymatic hydrolysis was performed in presence of alkaline phosphatase.These data are consistent with splitting of Ser and not of SerP from casein by enzymatic attack and with accumulation of only free Ser in cheese ripening. Because of the accumulation of “enzyme-resistant” CPPs, in vitro enzymatic hydrolysis of casein can be completed when alkaline phosphatase is included in the pool of enzymes." @default.
• W1999791808 created "2016-06-24" @default.
• W1999791808 creator A5008379136 @default.
• W1999791808 creator A5010032641 @default.
• W1999791808 creator A5013445316 @default.
• W1999791808 creator A5058166248 @default.
• W1999791808 date "1997-01-01" @default.
• W1999791808 modified "2023-09-23" @default.
• W1999791808 title "About presence of free phosphoserine in ripened cheese and in enzymatic hydrolysate of casein" @default.
• W1999791808 cites W1971731744 @default.
• W1999791808 cites W1988614271 @default.
• W1999791808 cites W2006017129 @default.
• W1999791808 cites W2008673669 @default.
• W1999791808 cites W2044804293 @default.
• W1999791808 cites W2047931164 @default.
• W1999791808 cites W2060624719 @default.
• W1999791808 cites W2082261438 @default.
• W1999791808 cites W2085086884 @default.
• W1999791808 cites W2131384917 @default.
• W1999791808 cites W2150526025 @default.
• W1999791808 cites W2151508661 @default.
• W1999791808 cites W2987634201 @default.
• W1999791808 doi "https://doi.org/10.1002/food.19970410504" @default.
• W1999791808 hasPublicationYear "1997" @default.
• W1999791808 type Work @default.
• W1999791808 sameAs 1999791808 @default.
• W1999791808 citedByCount "11" @default.
• W1999791808 countsByYear W19997918082012 @default.
• W1999791808 countsByYear W19997918082014 @default.
• W1999791808 crossrefType "journal-article" @default.
• W1999791808 hasAuthorship W1999791808A5008379136 @default.
• W1999791808 hasAuthorship W1999791808A5010032641 @default.
• W1999791808 hasAuthorship W1999791808A5013445316 @default.
• W1999791808 hasAuthorship W1999791808A5058166248 @default.
• W1999791808 hasConcept C181199279 @default.
• W1999791808 hasConcept C185592680 @default.
• W1999791808 hasConcept C2776142715 @default.
• W1999791808 hasConcept C2776414213 @default.
• W1999791808 hasConcept C2780307904 @default.
• W1999791808 hasConcept C28800991 @default.
• W1999791808 hasConcept C31903555 @default.
• W1999791808 hasConcept C55493867 @default.
• W1999791808 hasConcept C94412978 @default.
• W1999791808 hasConceptScore W1999791808C181199279 @default.
• W1999791808 hasConceptScore W1999791808C185592680 @default.
• W1999791808 hasConceptScore W1999791808C2776142715 @default.
• W1999791808 hasConceptScore W1999791808C2776414213 @default.
• W1999791808 hasConceptScore W1999791808C2780307904 @default.
• W1999791808 hasConceptScore W1999791808C28800991 @default.
• W1999791808 hasConceptScore W1999791808C31903555 @default.
• W1999791808 hasConceptScore W1999791808C55493867 @default.
• W1999791808 hasConceptScore W1999791808C94412978 @default.
• W1999791808 hasIssue "5" @default.
• W1999791808 hasLocation W19997918081 @default.
• W1999791808 hasOpenAccess W1999791808 @default.
• W1999791808 hasPrimaryLocation W19997918081 @default.
• W1999791808 hasRelatedWork W1146379689 @default.
• W1999791808 hasRelatedWork W1999791808 @default.
• W1999791808 hasRelatedWork W2035653544 @default.
• W1999791808 hasRelatedWork W2048158924 @default.
• W1999791808 hasRelatedWork W2369138487 @default.
• W1999791808 hasRelatedWork W2381416837 @default.
• W1999791808 hasRelatedWork W2393608704 @default.
• W1999791808 hasRelatedWork W3113250590 @default.
• W1999791808 hasRelatedWork W3114697316 @default.
• W1999791808 hasRelatedWork W4313281847 @default.
• W1999791808 hasVolume "41" @default.
• W1999791808 isParatext "false" @default.
• W1999791808 isRetracted "false" @default.
• W1999791808 magId "1999791808" @default.
• W1999791808 workType "article" @default.