Monitoring of oligopeptides from blue-veined cheese during ripening

https://doi.org/10.17221/10690-CJFSCitation:Zemanová J., Vítová E., Hadra L., Fišera M. (2004): Monitoring of oligopeptides from blue-veined cheese during ripening. Czech J. Food Sci., 22: S314-S316.
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The aim of this study is an isolation of oligopeptides from blue-veined cheese during different stages of ripening and sugests a method which allows their determination, especially electrophoresis. Extraction by water was used to isolate nitrogen compounds and the obtained extract was further fractionated and recleaned. First, high-molecular peptides and proteins were precipitated by methanol, second, the methanol-soluble fraction was further fractionated by gel permeation chromatography. The fractions obtained by this procedures were then analysed using capillary electrophoresis. The obtained results indicate that this procedure, may be applicable for isolation of oligopeptides from cheese allowing also determination of the individual peptides. This is necessary in particular for monitoring of formation and origin of bitter peptides in cheese, which cannegativelly influence the final flavour of cheese.

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