Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

Abstract The effect of the small water-soluble peptides on the taste of cheeses has not been clarified yet because of the high difficulties to isolate them from the other water-soluble compounds. A new filtration method, nanofiltration, using ionizable membranes, allowed us to purify a peptidic fraction prepared from the permeate obtained by ultrafiltration (MWCO=1000) of a goat cheese water-soluble extract. A large proportion of mineral salts and a part of amino acids were eliminated from the nanofiltration retentate where a majority of small peptides were concentrated. The peptidic fraction was incorporated in a cheese model with known synergistic effectors such as mineral salts and amino…