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Journal of Dairy Science Vol. 78 No. 5 1018-1024
© 1995 by American Dairy Science Association ®
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Study of Proteolysis in Artisanal Cheeses: High Performance Liquid Chromatography of Peptides

Dolores Gonzalez De Llano 1, M. Carmen Polo 2, and Mercedes Ramos 2

1 Insto de Productos Lácteos de Asturias (CSIC), Aptdo de Correos 85 33300 Villaviciosa, Asturias, Spain
2 Insto de Fermentaciones Industriales (CSIC), C/ Juan de la Cierva 3 28006 Madrid, Spain

The peptides of the water-soluble N fractions of different varieties of artisanal cheeses from Asturias (Afuega'l Pitu, Beyos, Vidiago, Cabrales, and Peral) were analyzed by reversed-phase HPLC. Peptide profiles of the cheeses showed that each type of cheese had a different peptide pattern. The peptide profiles from the water-soluble N fraction of Afuega'l Pitu cheese during ripening exhibited significant differences at all stages of ripening. The ratio of hydrophobic to hydrophilic peptides decreased as cheese aged. The correlation coefficient between the AA N and the ratio of hydrophobic to hydrophilic peptides was negative and >.7. The reversed-phase HPLC analysis of peptides from water-soluble N fraction may provide valuable information about the ripening time of the cheese.

Key Words: peptides • cheeses • proteolysis • high performance liquid chromatography

Submitted on March 24, 1994
Accepted on December 27, 1994




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