Abstract
Abstract A novel isolation procedure for the identification of casein breakdown products in Swiss‐type cheese is described. The cheese extracts were cleaned‐up and fractionated on Waters Sep‐Pak C18 and ion‐exchange (CM‐ and QMA‐Plus) cartridges. The advantages of this preparation technique are discussed. Peptides of different physico‐chemical nature were analyzed by RP‐HPLC. The sequence assays of characteristic segments of the peptide spectrum were carried out by HPLC‐analysis of the phenylthiocarbamyl amino acid derivatives and by automated Edman‐degradation. This experimental approach holds promise for the characterization of the cheese ripening process. Relationships between casein peptides and flavor development are proposed. The results obtained suggest that changes in casein peptides do not parallel the development of cheese flavor. The sequences of six predominant basic peptides are presented. It is the first report on the sequence of protein degradation products in Swiss cheese.
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