Journal of Dairy Research

Table of Contents - August 1992 - Volume 59, Issue 03  

Original Articles

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

Francesco Addeoa1, Lina Chianesea1, Antonio Salzanoa1, Raffaele Sacchia1, Ugo Cappuccioa1, Pasquale Ferrantia2 and Antonio Malornia2

a1 Istituto di Industrie Agrarie, Università di Napoli Federico II, Parco Gussone, 80055 Portici (NA), Italia

a2 Servizio di Spettrometria di Massa, CNR, via Pansini 5, 80131 Napoli, Italia and Istituto per la Chimica delle Molecole di Interesse Biologico, CNR, Arcofelice (NA), Italia

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.

(Received July 18 1991)

(Accepted February 26 1992)