6533b861fe1ef96bd12c449c
RESEARCH PRODUCT
Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry
D. PromeNicolas SommererJ. C. PromeChristian SallesJ. L. Le Queresubject
Chemical PhenomenaElectrospray ionizationSize-exclusion chromatographyMass spectrometryTandem mass spectrometry01 natural sciencesHigh-performance liquid chromatographyMass Spectrometry0404 agricultural biotechnologyCheeseCasein[SDV.IDA]Life Sciences [q-bio]/Food engineeringAnimalsAmino Acid SequenceChymosinChromatography High Pressure LiquidComputingMilieux_MISCELLANEOUSChromatographyChemistry PhysicalElutionChemistryGoats010401 analytical chemistryWater04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringChromatography Ion Exchange040401 food science0104 chemical sciencesSolubilityChromatography GelGeneral Agricultural and Biological SciencesOligopeptidesdescription
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 octapeptides naturally appearing in goat cheese during ripening. Among these peptides, 26 are produced by degradation of caseins but do not correspond to the known specific cleavages due to chymosin. Only low correlation was found between hydrophobicity of peptides and HPLC elution time with acetonitrile gradient.
year | journal | country | edition | language |
---|---|---|---|---|
2001-01-01 |