Journal ArticleDOI
Gel filtration and high-performance liquid chromatographic analysis of phosphotungstic acid soluble peptides from blue cheeses
TLDR
In this article, the nitrogen fraction from cheese, soluble in phosphotungstic acid has been analyzed by gel permeation and high performance liquid chromatography, showing that there are no peptides of molecular weight higher than 700 daltons.Abstract:
The nitrogen fraction from cheese, soluble in phosphotungstic acid has been analyzed by gel permeation and high performance liquid chromatography. Elution profiles of this fraction on Sephadex G-10 show that there are no peptides of molecular weight higher than 700 daltons. Six fractions have been obtained. The first one has the peptides and some amino acids. Fractions II to VI contains mostly free amino acids. Fraction I has been separated into many peaks by HPLC. Six or seven of these peaks are presumed to correspond to peptides.read more
Citations
More filters
Journal ArticleDOI
Chemical methods for the characterization of proteolysis in cheese during ripening
TL;DR: In this article, a gamme de techniques analytiques have been developed in order to obtain a meilleure comprehension of the proteolyse, i.e. the phenomene principal and le plus complexe intervenant dans la maturation of la plupart des fromages.
Journal ArticleDOI
Chromatographic and electrophoretic methods used for analysis of milk proteins
TL;DR: This review focuses on recent applications of chromatography for separations and analysis and on analytical applications of electrophoresis.
Book ChapterDOI
Cheese: Methods of Chemical Analysis
TL;DR: Cheese is subjected to chemical analysis for a variety of reasons, such as to ascertain its composition for nutritional purposes, to ensure its compliance with standards of identity, to assess the efficiency of production or as an index of quality as mentioned in this paper.
References
More filters
Journal Article
Protein Measurement with the Folin Phenol Reagent
TL;DR: Procedures are described for measuring protein in solution or after precipitation with acids or other agents, and for the determination of as little as 0.2 gamma of protein.
Journal ArticleDOI
Primary Proteolysis of Cheese Proteins During Ripening. A Review
R. Grappin,T.C. Rank,N.F. Olson +2 more
TL;DR: Cheese undergoes a series of complex, sequential changes during ripening that are caused by proteinases from milk, milk-clotting enzymes, lactic starter cultures, and other microorganisms that are adventitious or are added.
Journal ArticleDOI
Secondary Proteolysis of Cheese During Ripening: A Review
T.C. Rank,R. Grappin,N.F. Olson +2 more
TL;DR: Cheese ripening involves, in part, the conversion of casein fractions to lower molecular weight products as mentioned in this paper, and characteristics of these products and methods for their extraction and fractionation are reviewed.
Journal ArticleDOI
Effect of freezing on soluble nitrogen fraction of Cabrales cheese
TL;DR: In this paper, the authors deal with changes in the free amino acid content (by HPLC) and soluble nitrogen fraction (PAGE) in artisanal Cabrales cheese and in samples from these kept in frozen storage for four and eight months before ripening.
Journal ArticleDOI
Photometric microdetermination of amino acids in biological fluids with the ninhydrin reaction.
TL;DR: The modified ninhydrin procedure of yemm and cocking was studied, in an attempt to evaluate its applicability to the determination of amino acid-N in blood, urine and cerebrospinal fluid, and showed good reproducibility and good recovery when applied to bovine serum ultrafiltrate.
Related Papers (5)
Application of Stepwise Discriminant Analysis to High Pressure Liquid Chromatography Profiles of Water Extract for Judging Ripening of Cheddar Cheese
Anne-Marie Pham,Shuryo Nakai +1 more
Soluble nitrogen in Cheddar cheese: comparison of extraction procedures
C.N. Kuchroo,Patrick F. Fox +1 more