NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30 months (pages S61–S70)
Alessandra Bordoni, Gianfranco Picone, Elena Babini, Massimiliano Vignali, Francesca Danesi, Veronica Valli, Mattia Di Nunzio, Luca Laghi and Francesco Capozzi
Article first published online: 31 JAN 2012 | DOI: 10.1002/mrc.2847
Two different kinds of Parmigiano Reggiano, aged 15 and 30 months, were separately digested using an in vitro system. Samples were collected at different stages of digestion and the process of protein hydrolysis was explored and compared by low-field (LF) and high-resolution (HR) NMR, together with other biochemical methods (Bradford assay and SDS-PAGE).