کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2439984 1108109 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Sensory and Mass Spectrometric Analysis of the Peptidic Fraction Lower Than One Thousand Daltons in Manchego Cheese
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Sensory and Mass Spectrometric Analysis of the Peptidic Fraction Lower Than One Thousand Daltons in Manchego Cheese
چکیده انگلیسی

A total of 107 different peptides, all derived from αS1-, αS2-, and β-casein, were identified in different fractions of artisan or industrial Manchego cheese at 4 and 8 mo of ripening, and their sequences were examined. Most of these peptides are described for the first time in Manchego cheese. Taste characteristics (umami and bitter) were assigned based on their AA sequence and the position of these AA within the sequence. The umami taste was predominant in all fractions analyzed by the panelists, and the peptides EQEEL, QEEL, and EINEL, containing a high number of glutamic residues, were found within the fractions. However, in several fractions described as having umami characteristics, no peptides responsible for this taste were detected. Therefore, compounds other than peptides seem to be involved in the umami properties of water-soluble extracts lower than 1,000 Da of Manchego cheese.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 90, Issue 11, November 2007, Pages 4966–4973
نویسندگان
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