ASSAY OF THE PEPTIDE MATTER OF CHEESE DURING RIPENING BY FAST SIZE-EXCLUSION HPLC METHOD
Keywords:
white brined cheese, bioactive peptides, size-exclusion HPLCAbstract
The release of peptides from milk proteins is one of main processes during the ripening of cheese. The quality of the cheese
is related to both the content of peptide matter and the distribution of molecular weight of peptides. Several bioactive functions
are attributed to certain low molecular weight peptides. The aim of the present work is the development of fast method
for evaluation of peptide matter of cheese together with assay of the distribution of molecular weight of the peptides. For this
purpose a size-exclusion HPLC separation of peptide matter was used and fluorescence detection after post-column derivatization
of peptides. The method was applied to a newly developed starter for Bulgarian white brined cheese with increased
ability in production of bioactive peptides. The inhibition of Angiotensin-converting enzyme (AC E, 3.4.15.1) was the main
beneficial effect of the bioactive peptides released during the cheese ripening. Using the developed method a comparison of
the peptide matters was performed between cheese produced with starter with increased AC E inhibitory activity and a control
cheese produced with long time used commercial starter. The difference between the contents of low-molecular weight peptides
was more then twice. By help of this method it was possible not only to evaluate quantitatively the total peptide matter
in the cheeses, but to distinguish between high-, middle-, and low- molecular weight peptides only within one hour. The ratio
between the peptides with different molecular weight is important for the quality of the cheeses.
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