Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese
- 1 February 1992
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 59 (3) , 401-411
- https://doi.org/10.1017/s0022029900030673
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.Keywords
This publication has 12 references indexed in Scilit:
- Biologically active casein peptides implicated in immunomodulationJournal of Dairy Research, 1989
- Chemical characterization of bioactive peptides from in vivo digests of caseinJournal of Dairy Research, 1989
- Caseins of various origins and biologically active casein peptides and oligosaccharides: Structural and physiological aspectsMolecular and Cellular Biochemistry, 1989
- Computer program for post-translational modification site assignment in proteins using fast atom bombardment mass spectral dataJournal of Mass Spectrometry, 1988
- An approach towards the complete FAB analysis of enzymic digests of peptides and proteinsJournal of the American Chemical Society, 1986
- Protein fingerprint by fast atom bombardment mass spectrometry: Characterization of normal and variant human haemoglobinsBiochemical and Biophysical Research Communications, 1985
- Angiotensin I-converting enzyme inhibitor derived from an enzymatic hydrolysate of casein. II. Isolation and bradykinin-potentiating activity on the uterus and the ileum of rats.Agricultural and Biological Chemistry, 1985
- A peptide inhibitor of angiotensin I converting enzyme in the tryptic hydrolysate of casein.Agricultural and Biological Chemistry, 1982
- Etude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. II. - Influence de la présure commercialeLe Lait, 1975
- Aptitude à la protéolyse des lactobacilles présents dans les fromages et les lactosérums de fromagerieLe Lait, 1972