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Phosphopeptides from Comte cheese: Nature and origin.

Authors :
Roudot-Algaron, F.
Le Bars, D.
Source :
Journal of Food Science (Wiley-Blackwell). May/Jun94, Vol. 59 Issue 3, p544. 4p. 3 Charts, 3 Graphs.
Publication Year :
1994

Abstract

Discusses the purification and identification of low-molecular-weight phosphopeptides from Comte cheese. Use of reverse-phase high-performance liquid chromatography (HPLC) and Edman degradation to purify and characterize compounds; Confirmation of primary structures by mass spectrometry; Enzymatic mechanisms involved in generation of observed peptides.

Subjects

Subjects :
*CHEESE
*PROTEOLYTIC enzymes
*HIGH performance liquid chromatography

Details

Language :
English
ISSN :
00221147
Volume :
59
Issue :
3
Database :
Academic Search Index
Journal :
Journal of Food Science (Wiley-Blackwell)
Publication Type :
Academic Journal
Accession number :
9501174208
Full Text :
https://doi.org/10.1111/j.1365-2621.1994.tb05558.x
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