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.

Bibliographic Details

Main Authors:	González de Llano, Dolores, Polo Sánchez, Carmen, Ramos, Mercedes
Other Authors:	Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Format:	artículo biblioteca
Published:	Elsevier 1995-05
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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