评估Grated Grana Padano PDO奶酪真实性的蛋白质学参数:三年调查结果
Luisa Pellegrino1, Veronica Rosi1, Marta Sindaco1
1Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
Foods (Basel, Switzerland)
|February 10, 2024
概括
认证格拉纳帕达诺 (Grana Padano) (GP) 等受保护的原产地名称 (PDO) 奶酪的真实性,确保了质量. 蛋白质组学分析证实,大多数市场样品符合年龄和皮肤要求,发现的缺陷或仿制很少.
科学领域:
- 食品科学与技术 食品科学与技术
- 分析化学是一种分析化学.
- 乳制品科学 乳制品科学
背景情况:
- 认证原产地保护名称 (PDO) 奶酪对于消费者信任和公平的市场竞争至关重要.
- 格拉纳·帕达诺 (Grana Padano) (GP) 具有PDO的奶酪具有特定的制造和成熟条件,影响其蛋白质分解特征.
- 以往使用蛋白质组学进行的分析方法已被开发用于GP奶酪认证.
研究的目的:
- 评估欧洲市场上可用的格拉纳帕达诺 (GP) 农产品原产地原标产品奶酪样品的真实性和合规性.
- 为了验证市场样品是否符合与奶酪年龄和皮质含量有关的法律要求.
- 用其特有的氨基酸图案来区分GP奶酪与类似品种.
主要方法:
- 一项为期3年的调查分析了来自欧洲市场的271个格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP)
- 基于蛋白质学的分析方法被用来评估奶酪的真实性.
- 分析重点是素分解产品,以确定奶酪的年龄和检测多余的皮肤.
主要成果:
- 奶酪的年龄从9个月到25个月不等,符合标签声明.
- 三个样本被确定为可能有缺陷的,一个是仿制奶酪.
- 大约9%的样本含有多余的皮肤,而大多数都符合质量标准.
结论:
- 基于蛋白质基的控制参数有效地保证了格拉纳帕达诺 (GP) 格拉纳帕达诺 (GP) PDO奶酪的质量.
- 分析方法可靠地验证奶酪的年龄,皮质含量,并将GP与其他奶酪区分开来.
- 该研究证实,市场样品总体符合PDO规格,保护产品完整性.
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