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Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese

1992; Cambridge University Press; Volume: 59; Issue: 3 Linguagem: Inglês

10.1017/s0022029900030673

1469-7629

Francesco Addeo, Lina Chianese, Antonio Salzano, Raffaele Sacchi, U Cappuccio, Pasquale Ferranti, Antonio Malorni,

Biochemical Analysis and Sensing Techniques

Summary The isolation and identification of low molecular mass peptides formed during the ripening of Parmigiano-Reggiano cheese is described. A strategy was used based on the fractionation of nitrogenous material using chemical methods followed by HPLC to isolate peptides and fast atom bombardment-mass spectrometry to identify them. It was found that the majority of cheese oligopeptides arose from the proteolysis of β-casein. Several phosphopeptides and oligopeptides known in vivo to be biologically active have also been identified during the ripening of cheese.