Monitoring of oligopeptides from blue-veined cheese during ripening
The aim of this study is an isolation of oligopeptides from blue-veined cheese during different stages of ripening and sugests a method which allows their determination, especially electrophoresis. Extraction by water was used to isolate nitrogen compounds and the obtained extract was further fracti...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0071_monitoring-of-oligopeptides-from-blue-veined-cheese-during-ripening.php |
| _version_ | 1797899887706112000 |
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| author | J. Zemanová E. Vítová L. Hadra M. Fišera |
| author_facet | J. Zemanová E. Vítová L. Hadra M. Fišera |
| author_sort | J. Zemanová |
| collection | DOAJ |
| description | The aim of this study is an isolation of oligopeptides from blue-veined cheese during different stages of ripening and sugests a method which allows their determination, especially electrophoresis. Extraction by water was used to isolate nitrogen compounds and the obtained extract was further fractionated and recleaned. First, high-molecular peptides and proteins were precipitated by methanol, second, the methanol-soluble fraction was further fractionated by gel permeation chromatography. The fractions obtained by this procedures were then analysed using capillary electrophoresis. The obtained results indicate that this procedure, may be applicable for isolation of oligopeptides from cheese allowing also determination of the individual peptides. This is necessary in particular for monitoring of formation and origin of bitter peptides in cheese, which cannegativelly influence the final flavour of cheese. |
| first_indexed | 2024-04-10T08:36:00Z |
| format | Article |
| id | doaj.art-7b010e50e131453285ec00b6e40d8552 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:00Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-7b010e50e131453285ec00b6e40d85522023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS314S31610.17221/10690-CJFScjf-200410-0071Monitoring of oligopeptides from blue-veined cheese during ripeningJ. Zemanová0E. Vítová1L. Hadra2M. Fišera3Department of Food Technology and Biotechnologies, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic, *E-mail: zemanova@fch.vutbr.czDepartment of Food Technology and Biotechnologies, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic, *E-mail: zemanova@fch.vutbr.czDepartment of Food Technology and Biotechnologies, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic, *E-mail: zemanova@fch.vutbr.czDepartment of Food Technology and Biotechnologies, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic, *E-mail: zemanova@fch.vutbr.czThe aim of this study is an isolation of oligopeptides from blue-veined cheese during different stages of ripening and sugests a method which allows their determination, especially electrophoresis. Extraction by water was used to isolate nitrogen compounds and the obtained extract was further fractionated and recleaned. First, high-molecular peptides and proteins were precipitated by methanol, second, the methanol-soluble fraction was further fractionated by gel permeation chromatography. The fractions obtained by this procedures were then analysed using capillary electrophoresis. The obtained results indicate that this procedure, may be applicable for isolation of oligopeptides from cheese allowing also determination of the individual peptides. This is necessary in particular for monitoring of formation and origin of bitter peptides in cheese, which cannegativelly influence the final flavour of cheese.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0071_monitoring-of-oligopeptides-from-blue-veined-cheese-during-ripening.phppeptidescheeseelectrophoresis |
| spellingShingle | J. Zemanová E. Vítová L. Hadra M. Fišera Monitoring of oligopeptides from blue-veined cheese during ripening Czech Journal of Food Sciences peptides cheese electrophoresis |
| title | Monitoring of oligopeptides from blue-veined cheese during ripening |
| title_full | Monitoring of oligopeptides from blue-veined cheese during ripening |
| title_fullStr | Monitoring of oligopeptides from blue-veined cheese during ripening |
| title_full_unstemmed | Monitoring of oligopeptides from blue-veined cheese during ripening |
| title_short | Monitoring of oligopeptides from blue-veined cheese during ripening |
| title_sort | monitoring of oligopeptides from blue veined cheese during ripening |
| topic | peptides cheese electrophoresis |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0071_monitoring-of-oligopeptides-from-blue-veined-cheese-during-ripening.php |
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