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Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/1

Published online by Cambridge University Press:  01 June 2009

Francesco Addeo ,
Lina Chianese ,
Raffaele Sacchi ,
Salvatore Spagna Musso ,
Pasquale Ferranti  and
Antonio Malorni
Francesco Addeo
Affiliation:
Dipartimento di Scienza degli Alimenti, Università di Napoli Federico II, 80055 Portici (NA), Italia
Lina Chianese
Affiliation:
Dipartimento di Scienza degli Alimenti, Università di Napoli Federico II, 80055 Portici (NA), Italia
Raffaele Sacchi
Affiliation:
Dipartimento di Scienza degli Alimenti, Università di Napoli Federico II, 80055 Portici (NA), Italia
Salvatore Spagna Musso
Affiliation:
Dipartimento di Scienza degli Alimenti, Università di Napoli Federico II, 80055 Portici (NA), Italia
Pasquale Ferranti
Affiliation:
Servizio di Spettrometria di Massa, CNR, via Pansini 5, 80131 Napoli, Italia and Istituto per la Chimical delle Molecole di Interesse Biologico, CNR, Arcofelice (NA), Italia
Antonio Malorni
Affiliation:
Servizio di Spettrometria di Massa, CNR, via Pansini 5, 80131 Napoli, Italia and Istituto per la Chimical delle Molecole di Interesse Biologico, CNR, Arcofelice (NA), Italia
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Summary

The non-protein nitrogen (NPN) of samples of Parmigiano-Reggiano cheese ripened for 6 and 15 months was fractionated by ion-exchange chromatography on a Cu2+-Chelex column to separate oligopeptides from free amino acids. Peptide components were isolated by reversed-phase HPLC and identified by fast atom bombardment–mass spectrometry (FAB–MS). Only the NPN fraction of 6 month old cheese samples contained enough peptides to be further characterized. On the basis of FAB–MS spectral results, 39 oligopeptides were identified, the main components being phosphopeptides. Two sets of both intact and partly dephosphorylated peptides, accounting for a total of 19 phosphopeptides, were formed by the hydrolysis of β–casein and belonged to regions 1–20 and 6–28 of β–casein. The formation and potential role of these peptides in cheese is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 3 , August 1994 , pp. 365 - 374
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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References

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