Peptides identified during Emmental cheese ripening: Origin and proteolytic systems involved

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 9, 2001, Pages 4402-4413

  Gagnaire, Valérie ^a   Mollé, Daniel ^a   Herrouin, Maryse ^a   Léonil, Joëlle ^a  

^a CEMAGREF   (France)

Author keywords

Cathepsin D; Emmental cheese; Peptidase; Peptides; Plasmin; Proteinase; Secondary ripening flora; Tandem mass spectrometry; Thermophilic lactic acid bacteria

Indexed keywords

BETA CASEIN; CASEIN; CATHEPSIN D; PEPTIDASE; PEPTIDE HYDROLASE; PLASMIN; PROTEIN; PROTEINASE;

AQUEOUS SOLUTION; ARTICLE; CHEESE; EXTRACTION; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LACTIC ACID BACTERIUM; MASS SPECTROMETRY; PEPTIDE ANALYSIS; PHASE SEPARATION; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY; TIME;

CASEINS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; MASS SPECTROMETRY; PEPTIDE HYDROLASES; PLASMIN; PROTEINS; TIME FACTORS;

EID: 0034832894     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000895z     Document Type: Article

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