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Monitoring Proteolysis During Ripening of Full‐fat and Low‐fat Cheddar Cheeses by Reverse‐Phase HPLC
Author(s) -
ALTEMUELLER A.G.,
ROSENBERG M.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14179.x
Subject(s) - ripening , cheese ripening , chemistry , proteolysis , food science , high performance liquid chromatography , fraction (chemistry) , chromatography , composition (language) , reversed phase chromatography , biochemistry , enzyme , linguistics , philosophy
Proteolysis during ripening of full‐fat and low‐fat Cheddar cheese was investigated by applying reverse‐phase HPLC to the pH 4.6 water‐soluble N fraction of cheese. The separated N compounds were divided into four MW ranges. The number of separated peaks and the amount of N compounds separated in each of the MW ranges increased with ripening time. Significant within‐cheese, within‐variety, and between‐varieties differences in the amounts and proportions of N compounds with different MW were observed as related to ripening time. Reverse‐phase HPLC of the pH 4.6 water‐soluble N fraction of cheese can provide detailed quantitative information on proteolytic activities during ripening.