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Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård
- Source :
-
International Dairy Journal . May2007, Vol. 17 Issue 5, p513-524. 12p. - Publication Year :
- 2007
-
Abstract
- Abstract: The peptide composition of a cheese reflects its characteristic ripening process, and in this study, large hydrophobic phosphopeptides that accumulate in semi-hard cheese, Herrgård, were identified. Anion exchange chromatography, reverse phase (RP) HPLC, liquid chromatography mass spectrometry and N-terminal amino acid sequencing were used. Milk from homozygotic cows was used to prepare β-casein A1 and A2, and peptides produced from their hydrolysis by plasmin were analysed to support identification of the peptides in cheese. Eight large phosphopeptides released by plasmin hydrolysis of β-casein were identified in the semi-hard cheese, i.e., fractions (f29–105, f29–107, f1–105, f1–107) A1 and A2. Four other peptides that accumulated in the cheese, co-eluted on RP-HPLC with the large primary plasmin-derived phosphopeptides and contributed significantly to two characteristic large peaks, i.e., one peak for each of the two genetic variants A1 and A2 of two β-casein fractions, mainly (f29–93) but also (f30–93). [Copyright &y& Elsevier]
- Subjects :
- *CHEESE
*ANIONS
*MASS spectrometry
*CHROMATOGRAPHIC analysis
Subjects
Details
- Language :
- English
- ISSN :
- 09586946
- Volume :
- 17
- Issue :
- 5
- Database :
- Academic Search Index
- Journal :
- International Dairy Journal
- Publication Type :
- Academic Journal
- Accession number :
- 23603744
- Full Text :
- https://doi.org/10.1016/j.idairyj.2006.06.027