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H. Jiang1, P.A. Grieve2, R.J. Marschke2, A.F. Wood2, D.A. Dionysius2 and P.F. Alewood1.
Introduction
Recent advances in the analysis of complex biomolecules by mass spectrometry (MS) provide researchers in dairy science with powerful techniques for characterisation of dairy proteins and peptides. We have applied ionspray MS, MS/MS, liquid chromatography MS (LC/MS) and LC/MS/MS to the identification of proteolytic breakdown products of cheeses.
Materials and methods
Water-soluble extracts (Cliffe et al. 1993) were obtained from 13 commercial cheeses which included eight cheddar and five specialty types. The extracts were fractionated by preparative reverse-phase HPLC into three fractions. Peptides in the lyophilised fractions were identified by LC/ MS/MS.
An initial search for flavour and bioactive peptides was carried out by scanning ion masses in the mass spectra of the samples against a library of 100 reported flavour and bioactive peptides. The search covered singly, doubly and...