Hostname: page-component-745bb68f8f-f46jp Total loading time: 0 Render date: 2025-02-06T07:45:49.019Z Has data issue: false hasContentIssue false
  • English
  • Français

Production, isolation and identification of low molecular mass peptides from blue cheese by high performance liquid chromatography

Published online by Cambridge University Press:  01 June 2009

Dolores Gonzalez de Llano ,
M. Carmen Polo  and
Mercedes Ramos
Dolores Gonzalez de Llano
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
M. Carmen Polo
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Mercedes Ramos
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Get access Rights & Permissions [Opens in a new window]

Summary

The blue cheese nitrogenous fractions soluble in water and in 5% phosphotungstic acid (PTA) were analysed by HPLC after 3–180 d ripening. In the water-soluble fraction, in addition to four or five major peaks corresponding to amino acids, there were many minor peaks, which increased during ripening. The low molecular mass peptides, soluble in 5% PTA, showed ripening-induced increments. A method combining precipitation with 5% PTA, gel permeation and subsequent HPLC was used to isolate some peptides of cheese. Four peptides containing between seven and ten residues were isolated and their amino acid composition and N-terminal residues determined.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 3 , August 1991 , pp. 363 - 372
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Adda, J., Gripon, J. C., & Vassal, L. 1982 The chemistry of flavour and texture generation in cheese. Food Chemistry 9 115–129CrossRefGoogle Scholar
Aston, J. W. & Dulley, J. R. 1982 Cheddar cheese flavour. Australian Journal of Dairy Technolog 37 59–04Google Scholar
Champion, H. M. & Stanley, D. W. 1982 HPLC separation of bitter peptides from Cheddar cheese. Canadian Institute of Food Science and Technology Journal 15 283–288CrossRefGoogle Scholar
Cliffe, A. J. & Law, B. A. 1990 Peptide composition of enzyme-treated Cheddar cheese slurries, determined by reverse phase high performance liquid Chromatography. Food Chemistry 36 73–80CrossRefGoogle Scholar
Cliffe, A. J., Revell, D. & Law, B. A. 1989 A method for the reverse phase high performance liquid chromatography of peptides from Cheddar cheese. Food Chemistry 34 147–160CrossRefGoogle Scholar
Gonzalez De Llano, D. 1990 [Physicochemical and sensory characteristics of Gamonedo cheese. Evolution of components during maturation.] Ed.: Universidad Complutense, MadridGoogle Scholar
Gonzalez De Llano, D., Ramos, M. & Polo, C. 1987 Gel filtration and high-performance liquid Chromatographic analysis of phosphotungstic acid soluble peptides from Blue cheese. Chromatographia 23 704–766Google Scholar
Jarrett, W. D., Aston, J. W. & Dulley, J. R. 1982 A simple method for estimating free amino acids in Cheddar cheese. Australian Journal of Dairy Technology 37 55–58Google Scholar
Kaminogawa, S., Yan, T. R., Azuma, N. & Yamauchi, K. 1986 Identification of low molecular weight peptides in Gouda-type cheese and evidence for the formation of these peptides from 23 N-terminal residues of αs1-casein by proteinases of Streptococcus cremoris H 61. Journal of Food Science 51 1253–1256, 1264CrossRefGoogle Scholar
Kuchroo, C. N. & Fox, P. F. 1982 a Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37 331–335Google Scholar
Kuchroo, C. N. & Fox, P. F. 1982 b Fractionation of the water-soluble-nitrogen from Cheddar cheese: chemical methods. Milchwissenschaft 37 651–653Google Scholar
Kuchroo, C. N. & Fox, P. F. 1983 a Fractionation of the water soluble nitrogen from Cheddar cheese: Chromatographic methods. Milchwissenschaft 38 76–79Google Scholar
Kuchroo, C. N. & Fox, P. F. 1983 b A fractionation scheme for the water-soluble nitrogen in Cheddar cheese. Milchwissenschaft 38 389–391Google Scholar
McGugan, W. A., Edmmons, D. B. & Larmond, E. 1979 Influence of volatile and nonvolatile fractions on intensity of Cheddar cheese flavor. Journal of Dairy Science 62 398–403CrossRefGoogle Scholar
Martín, P., Polo, C., Cabezudo, M. D. & Dabrio, M. V. 1984 Dansyl amino acids behavior on a Radial Pak C18 column. Derivatization of grape wine musts, wines, and wine vinegars. Journal of Liquid Chromatography 7 539–558CrossRefGoogle Scholar
Pham, A.-M. & Nakai, S. 1984 Application of stepwise discriminant analysis to high pressure liquid chromatography profiles of water extract for judging ripening of Cheddar cheese. Journal of Dairy Science 67 1390–1396CrossRefGoogle Scholar
Visser, S., Slangen, K. J., Hup, G. & Stadhouders, J. 1983 Bitter flavour in cheese. 3. Comparative gelchromatographic analysis of Hydrophobic peptide fractions from twelve Gouda-type cheeses and identification of bitter peptides isolated from a cheese made with Streptococcus cremoris strain HP. Netherlands Milk and Dairy Journal 37 181–192Google Scholar