Isolation of Low-Molecular-Weight Taste Peptides from Vacherin Mont ?Or Cheese

1750-3841

Blackwell Publishing Journal Backfiles 1879-2005

Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Process Engineering, Biotechnology, Nutrition Technology

Vacherin cheese samples weie extracted with water and the extracts fractionated by ultrafiltration excluding compounds with a molecular weight less than 1,000. Extract aliquots were fractionated by ligand exchange chromatography on a Sephadex derivative containing N-(2-pyridylmethyl)glycine-groups in Cu2+ form, permitting a specific group separation of peptides. Five peptide sub-groups were then chromato-graphed on Aminex A6 and Durrum DC 4 resin. Nine fractions from these separations were characterized by manual gas-phase isofhiocy-anate degradation and HPLC of the amino acid derivatives. Seven peptides could be identified: H-Leu-Pro-OH, H-Val-Pro-OH, H-Phe-Pro-OH, H-Lys-Pro-OH, H-Gly-Pro-Val-Arg-OH, H-Tyr-Pro-OH, and H-Arg-Pro-OH. A partial elucidation of the structure was possible for peptides containing Asp/Pro/Val/Leu, Glu/Leu, and Ala/Pro.

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