ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Four peptides, derived from the N-terminal fragment of αsl -casein [CN (1–9), CN (1–12), CN (1–13) and CN (1–14)] were isolated from a low-molecular-weight extract of a commercial Emmentaler cheese (age: approx. 5.5 mo) by gel filtration and RP-FPLC. Capillary zone electrophoresis was used to check the purity of the peptides. Using automatic Edman degradation and MALDI-TOF mass spectrometry, amino acid sequence and molecular mass of the peptides were determined to identify them. The peptide αsl -CN (1–13) was identified for the first time in Emmentaler cheese. The peptide fraction was shown not to contribute to the characteristic flavor of Emmentaler cheese.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10637.x
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