A TIME COURSE STUDY OF PEPTIDE PRODUCTION IN ACCELERATED-RIPENED CHEDDAR CHEESE USING REVERSE PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：15

作者：

CLIFFE, AJ ^{[1
]}

LAW, BA ^{[1
]}

机构：

[1] INST FOOD RES, READING LAB, READING RG2 9AT, ENGLAND

来源：

FOOD BIOTECHNOLOGY | 1991年 / 5卷 / 01期

关键词：

D O I：

10.1080/08905439109549787

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The peptide and casein breakdown products of enzyme accelerated and normal Cheddar cheese were monitored during ripening using reverse phase high performance liquid chromatography (RPHPLC) and polyacrylamide gel electrophoresis (PAGE). In contrast to PAGE analysis, the water soluble nitrogen fraction (WSNF) analysed by reverse phase chromatography exhibited more significant differences in pattern. The size of one band detected by reverse phase chromatography related well to Cheddar flavour intensity.

引用

页码：1 / 17

页数：17

共 22 条

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