Proteolysis in Swiss-Type Cheeses: a High-Performance Liquid Chromatography Study

被引：15

作者：

Bican, P. ^{[1
]}

Spahni, A. ^{[1
]}

机构：

[1] Fed Dairy Res Inst, Biochem Sect, CH-3097 Liebefeld, Switzerland

来源：

INTERNATIONAL DAIRY JOURNAL | 1993年 / 3卷 / 01期

关键词：

D O I：

10.1016/0958-6946(93)90077-D

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Reversed-phase high performance liquid chromatography was used to investigate the degree of proteolysis in Swiss-type cheeses. Acidic extraction on octadecasilylsilica permitted the pre-fractionation of peptides from the complex mixture. The chromatographic patterns exhibited as many as 100 products of proteolysis. Each variety of cheese showed a specific picture of gradual protein degradation. Comparative digestion experiments were carried out on model proteins.

引用

页码：73 / 84

页数：12

共 24 条

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