Study of Proteolysis in Artisanal Cheeses: High Performance Liquid Chromatography of Peptides
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.
| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
1995-05
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| Subjects: | Peptides, Cheeses, Proteolysis, High performance liquid chromatography, WSN, Bacillus stearothermophilus, |
| Online Access: | http://hdl.handle.net/10261/256694 http://dx.doi.org/10.13039/501100007273 |
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| Summary: | 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. |
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