Abstract
A water-soluble nitrogen fraction (WSNF) was isolated from Cheddar cheese by a combination of extraction with water, methanol precipitation, removal of lipid with hexane, and permeation chromatography. The resultant product was fractionated using reverse phase fast protein liquid chromatography (FPLC). Processing of replicate cheese samples yielded final reverse phase chromatograms that were reproducible. Chemical analysis of an extract fractionated by reverse phase chromatography established that most peaks detected were either polypeptides or amino acids. The developed procedure may be suitable for carrying out time course profile studies of peptides produced during the accelerated ripening of Cheddar cheese.
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