0000000001159255
AUTHOR
Nicolas Sommerer
Cationisation des esters de coenzyme A dans une matrice basique en LSIMS
National audience
Potentially tasty peptides from goat cheese identified by combined mass spectrometry methods
International audience
Isolement et identification de peptides présents dans l'extrait hydrosoluble sapide de fromage de chèvre et de jambon cuit par chromatographie en phase liquide et spectrométrie de masse
*INRA Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diplôme : Dr. d'Université; Les fractions hydrosolubles de fromage de chèvre et de jambon cuit, contenant les peptides de moins de 1 000 g/mol, les acides aminés libres et les sels, ont une flaveur importante, proche de celle des aliments initiaux. L'objectif de cette étude était de développer une stratégie de purification et d'identification structurale de petits peptides supposes importants, au vu des données bibliographiques, pour la flaveur globale des aliments. La séparation effectuée sur le fromage de chè…
A liquid chromatography purification method to isolate small peptides from goat cheese for their mass spectrometry analysis
International audience
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…
Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry
A procedure for the separation and identification of small peptides from the water-soluble fraction of a goat cheese was developed. The water-soluble extract was ultrafiltered (1000 Da membrane cutoff), and peptides were isolated by sequential chromatography: size exclusion chromatography (HPLC-grade water), anion exchange chromatography (phosphate buffer gradient), and semipreparative reverse-phase high-performance liquid chromatography (water/acetonitrile gradient). The fractions obtained were analyzed by combined mass spectrometry methods including electrospray ionization, liquid secondary ionization, and tandem mass spectrometry to identify and to confirm the sequences of 28 tri- to oct…
Study of peptides from hydrosoluble fraction of goat's cheese
National audience