Isolation of gamma-glutamyl peptides from Comte cheese
1994
Roudot-Algaron, F. | Kerhoas, L. | Le Bars, D. | Einhorn, J. | Gripon, J.C.
Three gamma-glutamyl dipeptides (gamma-Glu-Phe, gamma-Glu-Tyr, and gamma-Glu-Leu) were isolated from a water-soluble fraction of Comte cheese. Extraction of cheese with liquid CO2 led to a residue, which was then extracted by citrate buffer. Purification was performed by gel permeation and reverse-phase HPLC and identification by amino acid analysis and mass spectrometry. Synthetic compounds corresponding to the identified dipeptides were tasted. The gamma-Glu-Tyr was sour and salty; gamma-Glu-Phe had a more intense and complex taste, which was brothy and slightly sour, salty, and metallic. Taste thresholds of these dipeptides were evaluated, and their impact on cheese flavor is discussed.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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