In:
Journal of Dairy Research, Cambridge University Press (CUP), Vol. 59, No. 3 ( 1992-08), p. 401-411
Abstract:
The isolation and identification of low molecular mass peptides formed during the ripening of Parmigiano-Reggiano cheese is described. A strategy was used based on the fractionation of nitrogenous material using chemical methods followed by HPLC to isolate peptides and fast atom bombardment-mass spectrometry to identify them. It was found that the majority of cheese oligopeptides arose from the proteolysis of β-casein. Several phosphopeptides and oligopeptides known in vivo to be biologically active have also been identified during the ripening of cheese.
Type of Medium:
Online Resource
ISSN:
0022-0299
,
1469-7629
DOI:
10.1017/S0022029900030673
Language:
English
Publisher:
Cambridge University Press (CUP)
Publication Date:
1992
detail.hit.zdb_id:
2000010-8
SSG:
22
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