STUDY OF PROTEOLYSIS IN ARTISANAL CHEESES - HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF PEPTIDES

被引：72

作者：

DELLANO, DG ^{[1
]}

POLO, MC ^{[1
]}

RAMOS, M ^{[1
]}

机构：

[1] CSIC,INST FERMENTAC IND,E-28006 MADRID,SPAIN

来源：

JOURNAL OF DAIRY SCIENCE | 1995年 / 78卷 / 05期

关键词：

PEPTIDES; CHEESES; PROTEOLYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

D O I：

10.3168/jds.S0022-0302(95)76717-0

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The peptides of the water-soluble N fractions of different varieties of artisanal cheeses from Asturias (Afuega'l Pitu, Beyos, Vidiago, Cabrales, and Peral) were analyzed by reversed-phase HPLC. Peptide profiles of the cheeses showed that each type of cheese had a different peptide pattern. The peptide profiles from the water-soluble N fraction of Afuega'l Pitu cheese during ripening exhibited significant differences at all stages of ripening. The ratio of hydrophobic to hydrophilic peptides decreased as cheese aged. The correlation coefficient between the AA N and the ratio of hydrophobic to hydrophilic peptides was negative and >.7. The reversed-phase HPLC analysis of peptides from water-soluble N fraction may provide valuable information about the ripening time of the cheese.

引用

页码：1018 / 1024

页数：7

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