Year: 2014
Type: article
Abstract: The release of peptides from milk proteins is one of main processes during the ripening of cheese. The quality of the cheeseis related to both the content of peptide matter and the distribution of molecular weight of peptides. Several bioactive functionsare attributed to certain low molecular weight peptides. The aim of the present work is the development of fast methodfor evaluation of peptide matter of cheese together with assay of the distribution of molecular weight of the peptides. For thispurpose a size-exclusion HPLC separation of peptide matter was used and fluorescence detection after post-column derivatizationof peptides. The method was applied to a newly developed starter for Bulgarian white brined cheese with increasedability in production of bioactive peptides. The inhibition of Angiotensin-converting enzyme (AC E, 3.4.15.1) was the mainbeneficial effect of the bioactive peptides released during the cheese ripening. Using the developed method a comparison ofthe peptide matters was performed between cheese produced with starter with increased AC E inhibitory activity and a controlcheese produced with long time used commercial starter. The difference between the contents of low-molecular weight peptideswas more then twice. By help of this method it was possible not only to evaluate quantitatively the total peptide matterin the cheeses, but to distinguish between high-, middle-, and low- molecular weight peptides only within one hour. The ratiobetween the peptides with different molecular weight is important for the quality of the cheeses.
Authors: Zh. Dimitrov, Irina Gotova
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2585039939