Abstract
The astringent fraction isolated from Cheddar cheese consisted of associated polypeptides with an unusually high content of hydrophobic amino acid residues. It was characterized by a S20,w of 1.25, molecular weight of 9 to 12000 and 0.04% calcium, 0.02% magnesium and ∼0.05% phosphorus. It had an isoelectric point between pH 6 and 7 where it was also water-insoluble. Strong astringency was detectable at acid or neutral pH but not at highly alkaline pH (>pH 10). Loss of astringency at alkaline pH was related to ionization of the phenolic groups, which were shown to be exposed.
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