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
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)