A time course study of peptide production in accelerated‐ripened cheddar cheese using reverse phase high performance liquid chromatography
作者:
A.J. Cliffe,
B.A. Law,
期刊:
Food Biotechnology
(Taylor Available online 1991)
卷期:
Volume 5,
issue 1
页码: 1-17
ISSN:0890-5436
年代: 1991
DOI:10.1080/08905439109549787
出版商: Taylor & Francis Group
数据来源: Taylor
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.
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