Peptide profile of low-fat edam cheese
Turkish Journal of Veterinary and Animal Sciences, cilt.22, sa.5, ss.449-452, 1998 (SCI-Expanded, Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 22 Sayı: 5
- Basım Tarihi: 1998
- Dergi Adı: Turkish Journal of Veterinary and Animal Sciences
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.449-452
- Anahtar Kelimeler: Edam, Low-fat cheese, Peptide, Reverse phase chromatography
- Süleyman Demirel Üniversitesi Adresli: Hayır
Özet
Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk (1.5% fat). The cheese samples were aged for six months at 5 to 6°C. The cheese was analyzed for biochemical characteristics and peptide content. The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the soluble fraction of the cheese was determined using hydrophobic interaction chromatography. The overall peptide quantity increased with age with a marked increase in hydrophobic peptide content.